Description
Delicious and nutritious keto-friendly breakfast muffins packed with blueberries and a hint of lemon.
Ingredients
Scale
- 1 cup barley flour
- 1/2 cup almond flour
- 1/4 cup erythritol
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine barley flour, almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk together eggs, Greek yogurt, almond milk, vanilla extract, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Divide the batter among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
- Store muffins in an airtight container for up to 5 days.
- These muffins freeze well, so you can make a batch and save some for later!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 50mg