BlueberryBlueberry Yogurt Muffins

These blueberry muffins will curb your carb craving and fill you up with real nutrients at the same time! These delicious muffins are perfect for a snack or an on-the-go breakfast that won’t disappoint.


  • 3 pasture-raised eggs
  • 12 cup whole milk Greek yogurt
  • 13 cup grapeseed oil
  • 12 cup Xylitol
  • 1 tbsp vanilla extract
  • 12 cup coconut flour
  • 14 tsp sea salt
  • 14 tsp baking soda
  • 121 cup fresh or frozen blueberries


  • Preheat oven to 350°F; line muffin tins.
  • In a food processor combine eggs, yogurt, oil, vanilla, and Xylitol.
  • Pulse until mixed.
  • Pulse in coconut flour, salt, and baking soda.
  • Add blueberries, and pulse two or three times to break up slightly.
  • Fill lined muffin tins.
  • Bake for 20-25 minutes until tops are slightly browned.
  • Makes 10 muffins.