Blueberry Low-Carb Muffins

4 eggs

1/2 C. Greek yogurt

1 tsp. vanilla

3 C. almond flour

2/3 C. Swerve sweetener

1 tbsp baking powder

1 C. blueberries

 

Preheat the oven to 375F. Line a 12-C. muffin tin with paper baking C.. Whisk the eggs in the bowl, then add yogurt, vanilla and Swerve and mix until combined. Add almond flour and baking powder and mix until combined. Add the blueberries and carefully stir them in. Divide the batter between 12 muffin C.. Put the muffin tin in the oven and bake for 25 minutes, or until the muffins are golden-brown and firm to touch.