Blueberry Egg Yolk Muffins

It was suggested by someone on Youtube who watched my Egg Yolk Waffle recipe that I try adding lemon, sweetener, and blueberries so I did.

I have made this into both waffles and muffins – some days I don’t want to stand and make waffles so muffins are easier.

Both are delicious!

I use Wymann’s Wild Blueberries frozen because they are small and juicy.

You can sub any sweetener you want to your taste.

You can also sub a different fat – bacon grease or butter if you are not dairy free

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4.5 from 12 votes

Egg Yolk Blueberry Muffins

These muffins are delicious! It used egg yolk, blueberris, and some lemon. They are clean keto/low carb and a great treat.

Course: Snack

Cuisine: Keto

Keyword: clean keto, low carb, sugar free, grain free, wheat free, gluten free, nut free, dairy free, egg yolks, blueberry

Servings: 4

Calories: 111kcal

Ingredients

• 6 egg yolks
• 2 tsp coconut oil melted
• 1 TBS lemon juice
• 1/2 tsp stevia glycerite or to taste
• 1 tsp baking powder
• 1/4 cup blueberries

Instructions

• In a small bowl or measuring cup add all ingredients except the blueberries. I like using a measuring cup since it has a pour spout
• Once all the ingredients are well mixed, add in the blueberries and mix well.
• Pour into muffin tins
• Bake 350 F for 20 minutes
• Remove from oven and let cool
• Enjoy!

Notes

I use Wyman's wild blueberries because they are small and very flavorful.

Instead of coconut oil, you can use bacon grease or butter if you are not dairy free.

If you do not have stevia, you can use any sweetener to your taste.

I have also made these into waffles which are great!

Nutrition

Calories: 111kcal | Carbohydrates: 3g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Fiber: 1g | Sugar: 1g