Blueberry Muffin (Low Sugar)

Preheat the oven to 180°C (356°F).

In a bowl, mix almond flour, baking powder, and salt.

In another bowl, combine eggs, Greek yogurt, erythritol, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix well.

Gently fold in the blueberries.

Divide the batter evenly into muffin molds.

Bake in the oven at 180°C (356°F) for 20 minutes.