Once baked, let the muffins cool slightly before diving in. These diabetic blueberry muffins are best enjoyed fresh but can be stored for a few days in an airtight container. Whether you’re looking for a quick breakfast option, a mid-day snack, or a treat to accompany your afternoon tea, these muffins are sure to satisfy your cravings while keeping your sugar levels in check.Ingredients1 cup frozen blueberries3 cups almond flour4 eggs2/3 cup sweetener of choice5 oz of Plain Greek yogurt1tbs baking powder1 tsp vanillaDirectionsPreheat the oven to 375° FWhisk the eggs and then add the yogurt, vanilla & swerve and mix together.Add almond flour and baking powder and mix. Carefully fold in the blueberries. Divide batter into 10. Bake for 25 minutes.Allow to completely cool before eatingEnjoy!
Diabetic Blueberry Muffins
