Blueberries are a great low sugar fruit option and they are packed with antioxidants. Frozen blueberries work best in this recipe, and they are more affordable and available all year round.
Blueberry Breakfast Muffins
A delicious accompaniment to your morning coffee or tea, this blueberry muffin is a great grab-and-go breakfast option or simply something to enjoy in the afternoon. Serve warm with a dollop of Greek yoghurt or a spread of butter.
Ingredients
- 4 eggs
- ½ cup full-fat Greek yoghurt
- 3 cups almond meal, blanched
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 1 cup blueberries, frozen
COOK MODE
Instructions
- Preheat the oven to 180°C/356°F and line a muffin tin with 8 paper cases.
- In a large bowl, beat the eggs, then stir in the yoghurt.
- In a separate bowl, whisk together the almond meal, baking powder, and cinnamon, ensuring the baking powder is evenly dispersed and there are no clumps.
- Add the dry ingredients to the wet and fold to combine.
- Gently fold in the frozen blueberries.
- Spoon into the lined muffin tin and bake in the oven for 25-30 minutes. If the tops are getting too brown, simply place a sheet of foil over the top of the muffins while they bake.
- Remove from the oven and leave to cool in the tin for 20 minutes before turning out and allowing to cool to room temperature. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Notes
You can swap out blueberries for any type of fresh or frozen berry. We also love raspberries! These muffins don’t contain any sugar and instead use the natural sweetness of berries and cinnamon. They won’t taste as sweet as a regular muffin (which is more like cake!), but after your taste buds have adjusted to a lower carb lifestyle, these tasty muffins will be perfectly delicious. TIP: If you're still getting used to reduced sweetness, serve generously with butter, a dollop of cream, or full-fat yoghurt, and add some extra berries and cinnamon.
Nutrition (per serve)
Net Carbs: 7gProtein: 13gFat: 24gFiber: 5gCalories: 296kcal