1/2 cup Greek Yogurt
3 cups Almond flour
2/3 cup Sweetener
1 Tbs Baking Powder
1 cup Blueberries
2 tsp Lemon Extract
1 Tbs Lemon Zest
Preheat the oven to 375F (190° C) Line a 12-cup muffin tin with paper baking cups or silicone muffin cups.
Whisk the eggs in the bowl, then add yogurt, lemon extract, lemon zest and sweetener and mix until combined. Add almond flour and baking powder and mix. Add the blueberries and carefully fold them in.
Divide the batter evenly in the muffin cups.
Put the muffin tin in the oven and bake for 25 minutes.