Ingredients:

  • 2.5 cups super-fine almond flour
  • 0.5 cup erythritol
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup full-fat Greek yogurt (plain)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • 2 tbsp slivered almonds

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12 cup muffin tin with paper liners or grease them with butter.
  2. Whisk the 3 large eggs, 0.5 cup Greek yogurt, and 1 tsp vanilla extract in a bowl until smooth and creamy. Note: Ensure yogurt is room temperature to avoid clumps.
  3. In a separate bowl, combine 2.5 cups super fine almond flour, 0.5 cup erythritol, 2 tsp baking powder, and 0.25 tsp salt.
  4. Gradually stir the dry ingredients into the wet mixture using a spatula until a thick, cohesive batter forms.
  5. Toss 1 cup fresh blueberries with 1 tablespoon of the almond flour mixture in a small bowl, then gently fold them into the batter. Note: This prevents the berries from sinking.
  6. Divide the batter evenly among the muffin cups, filling them about 3/4 full.
  7. Top each muffin with 2 tbsp slivered almonds, pressing them slightly into the batter.
  8. Bake for 22-25 minutes until the tops are golden brown and the centers spring back when pressed.
  9. Cool in the pan for 10 minutes before transferring them to a wire rack.