These sugar-free almond flour blueberry muffins with Greek yogurt are moist, tender, and bursting with natural sweetness from fresh blueberries. Perfect for a healthy breakfast or snack without the sugar crash.
Do not overmix the batter to keep muffins tender. Use room temperature eggs and yogurt for best texture. If muffins brown too quickly, tent with foil halfway through baking. Frozen blueberries can be added directly without thawing to prevent color bleeding. For dairy-free, substitute Greek yogurt with coconut yogurt and almond milk with another plant-based milk. Flax eggs can replace eggs for a vegan version but are not extensively tested.
Keywords: almond flour muffins, blueberry muffins, sugar-free muffins, healthy muffins, gluten-free baking, Greek yogurt muffins, low-carb muffins