Low-carb Lemon Blueberry Blender Muffins

These Low-carb Lemon Blueberry Blender Muffins are easy, healthy, and gluten-free and they are only 136 calories each!

These gluten-free and low-carb lemon blueberry blender muffins are ultra moist since they are made with almond flour and contain as many blueberries as you would like squeeze into the batter. 

They are also very easy to make because all you need to do is to add all the ingredients (yes, I said ALL) in a blender and press blend! Wow… Is there another low-carb lemon blueberry blender Muffins easy like that? Well… I doubt!

Believe me, there is absolutely nothing fancy about them and I think that’s why I love this recipe. The batter is very simple — almond flour, Greek yogurt, eggs, sweetener, and lemon. It comes together in few minutes since you will add all the ingredients in a blender and hit go. 

Awesome! Then pour the batter into the muffin pan and 25-30 minutes later you’ve got a delicious muffins ready to be eaten.

INGREDIENTS :

• ½ cup plaìn Greek yogurt
• 3 eggs
• Juìce of 1 lemon
• 2 tsp. lemon zest
• ¼ cup natural Swerve sweetener
• 1 tsp. vanìlla extract
• 3 cups almond flour
• 1½ tsp. bakìng powder
• ½ tsp. bakìng soda
• ¼ tsp. salt
• 1 cup blueberrìes fresh or frozen

Instructions :

1. Preheat the oven to 350 degrees F.
2. Line a muffin tin with paper liners. Set aside.
3. Add the Greek yogurt, eggs, lemon juice, lemon zest, Swerve, and vanilla extract in a blender. Blend for about 30 seconds or until all is combined.
4. Add the almonds flour, baking powder, baking soda, and salt. Blend on high, stopping to scrape down and stir the ingredients once or twice if it’s necessary or until the batter is smooth.
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