What's in your fridge?

Oven preparation: Preheat the oven to 175°C (350°F). Line a muffin pan with silicone or parchment paper liners.

Dry ingredient mixing: In a large mixing bowl, combine the almond flour, sweetener, baking powder, and salt.

Wet ingredient incorporation: Incorporate the melted butter, Greek yogurt, eggs, and vanilla extract into the dry ingredients, mixing until well combined.

Add-in folding: Gently fold in the blueberries or sugar-free chocolate chips.

Batter distribution: Evenly distribute the batter into the prepared muffin cups.

Baking: Bake for 20-25 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean.

Serving: Serve warm with your favorite beverage.

Refrigerate: Store muffins in an airtight container in the refrigerator for up to 5-6 days.

Freezing: Wrap individual muffins in plastic wrap then aluminum foil, and freeze for up to 3 months. Thaw at room temperature or reheat in microwave for 30-60 seconds.