Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C). This ensures that your muffins cook evenly and rise beautifully.
Step 2: Prepare the Muffin Tin - Grease your muffin tin with a little butter or line it with muffin liners. This will make it easy to remove the muffins once they’re baked.
Step 3: Mix Wet Ingredients - In a large mixing bowl, combine the plain yogurt, eggs, melted butter, and vanilla extract. Whisk them together until smooth and well blended.
Step 4: Combine Dry Ingredients - In another bowl, mix the almond flour, baking powder, and granulated sweetener. Make sure there are no clumps for an even texture.
Step 5: Combine Wet and Dry Ingredients - Gradually add the dry mixture into the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
Step 6: Fold in the Berries - Gently fold in the blueberries and raspberries, ensuring they are evenly distributed throughout the batter.
Step 7: Fill the Muffin Tin - Spoon the muffin batter into the prepared muffin tin, filling each cup about three-quarters full to allow for rising.
Step 8: Bake - Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Enjoy - Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your healthy and delicious Grab & Go Low Carb Muffins!
