These Easy Sugar-Free Blueberry Muffins are also gluten-free and perfect for diabetics. Making healthy homemade muffins at home only requires a handful of ingredients!
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This post was originally written in November 2018. It has since been updated.
Table of Contents
How Much Sugar is in Blueberries?
Fruit has it's own natural sweetener, so these muffins won't be completely sugar free because you have to account for the macros in the fruit. This recipe requires ¾ cup of blueberries, which has 11 grams of sugar, which is divided among a dozen muffins.
What Type of Sweetener to Use
I like to use Lakanto’s granular monkfruit sweetener Monkfruit is zero-calorie, zero-carb, and is made without the use of artificial sweeteners. The best thing about it, is it measures 1:1 to like table sugar. This makes it super easy to convert conventional recipes. No need to look into a conversion table, it’s an even swap, which is super convenient!
It also tastes like sugar. There’s no aftertaste or cooling effect like you find with some sweeteners. The perfect mix of monk fruit extract and erythritol with no fiber, no maltodextrin, and no artificial flavoring or sweeteners.
If you want to use something like pure maple syrup (which does have sugar) you can start with ⅓ cup, adjust to suit your tastes.
How to Make Sugar Free Blueberry Muffins
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Preheat oven to 350 degrees.
- Combine the dry ingredients: almond flour, sweetener, baking powder, and salt in a large bowl. Mix.
- Combine the wet ingredients in a separate bowl: melted butter, unsweetened almond milk, and vanilla. Mix.
- Combine the wet and dry ingredients and fold in the blueberries.
- Load the batter into lined muffin tins.
- Bake for 18-20 minutes.
Can You Substitute All-Purpose Flour for Almond Flour?
You can use almond flour as a substitute for many recipes using all-purpose flour, but it isn't a 1:1 switch. Almond flour and all-purpose have 1:2 ratio, ¾ cup all-purpose flour = 1 ½ cups almond flour.
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How to Keep the Muffins Healthy
The right sweetener is key here. I recommend zero carb and zero calorie organic monkfruit. You can grab it here and use the Discount Code STAYSNATCHED. The key to healthy muffins is also blanched almond flour as opposed to all-purpose flour.
How to Keep the Muffins Moist
As noted above, do not use coconut flour. Coconut flour will dry out the muffins. Use fresh blueberries. Blueberries will produce a moist texture since they are filled with water. Using melted butter is also key in this recipe.
How to Store the Muffins
Store the muffins tightly sealed in the fridge. They will last for 5 days.
How to Keep the Muffins From Falling Apart
Check out this post on 5 Mistakes to Avoid When Making Muffins.
- Do not overmix the batter. Use a silicone spoon and only beat to combine the ingredients.
- Fill each muffin tin about halfway.
- Remove the muffin cups from the tin immediately upon removing the tin from the oven.
- The longer the muffins stand, the less soft they will become. They will firm more as they stand.
More Sugar Free Recipes
Sugar Free Cheesecake
Sugar Free Vanilla Cupcakes
Sugar Free Pound Cake
Sugar Free Cookie Dough
Sugar Free Apple Butter
Sugar Free Apple Pie
Sugar Free Apple Crisp
Sugar Free Blueberry Crisp
Sugar Free Oatmeal Raisin Cookies
Banana Split Pie
Breakfast Ideas
Bacon, Egg, Cheese, and Spinach Breakfast Casserole
Sous Vide Egg Bites Bites
Keto Bacon Egg Cheese Bites
Keto Chaffles (Waffles)
Keto Cinnamon Rolls
Air Fryer Hash Browns
Top these with our Sugar Free Whipped Cream recipe.
Easy Sugar-Free Blueberry Muffins
Ingredients
- 2 cups blanched almond flour
- ½ cup sweetener (Use discount code STAYSNATCHED to save 15%)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup butter melted
- ¼ cup unsweetened almond milk
- 3 eggs beaten
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries If you use frozen thaw first, results may vary.
Instructions
- Preheat the oven to 350 degrees.
- Line a muffin tin with muffin/cupcake liners.
- Add the almond flour, sweetener, baking powder, and salt to a large mixing bowl. Stir.
- Add in the melted butter, beaten eggs, vanilla, and almond milk. Stir well with a silicone spoon.
- Fold in the blueberries. Stir.
- Add the batter to the muffin tin.
- Bake the muffins for 18-20 minutes until golden brown and test using a toothpick. Insert and ensure it returns clean. Mine were ready right at 20 minutes.
- Remove the muffins from the oven. Remove each muffin from the tins immediately. If you allow the muffins to sit in the tin they are more likely to crumble. The muffins will become more firm upon standing.
Video
Notes
- Store the muffin for future use in the fridge and in airtight containers.
- The muffins are freezer friendly.
- Do not overmix the batter, only beat to combine the ingredients.
- Fill each muffin tin about halfway.
- Remove the muffin cups from the tin immediately upon removing the tin from the oven.
- The longer the muffins stand, the less soft they will become. They will firm more as they stand.
Katie says
These are SO good and are in my regular rotation now! GF baking can be finicky but not with this recipe. These muffins stay together well, rise well, freeze well, and are the perfect amount of sweet. As in, I somehow forgot to add the sweetener before baking the first time, and they were still amazing sprinkled with a little keto sweetener while warm. The blueberries add lots of flavor in every single bite. Thanks for introducing these into my life and making my Mondays “Muffin Mondays.”
staysnatched says
You're welcome!
jen says
Perfect way to curb my sweet tooth - thanks for your always amazing recipes!
staysnatched says
You're welcome! I'm glad you enjoyed them!
Richelle says
Delicious recipe, and it’s easy to follow 🙂 THANK YOU! 🙂
staysnatched says
You're welcome! Glad you enjoyed it!
N says
Wow. Delicious and like you mentioned in the blog, a nice treat from the regular egg breakfast for those of us on keto. I would be surprised if these last for more than a day on my house. Tasty and so easy to make. Thank you for a great recipe!
staysnatched says
You're welcome. I'm glad you enjoyed them!
Jess says
Loved these muffins! Swapped out blueberries and added in chocolate chips for a few of them and they were also amazing!
staysnatched says
That sounds so good!
Adrienne says
These were quick and easy to make! Will definitely be adding them into my go-to muffin recipes. Make sure you read the notes about substitutions, etc. they are very helpful!!
Thanks for sharing, Brandi!
staysnatched says
You're welcome. I'm glad you enjoyed them.
Holly says
Delicious! And a recipe so simple my 5 year old was able to follow along and “help.” Haha I like to make a double batch and freeze
staysnatched says
I love that you froze them!
Rachel says
The most delicious, low carb blueberry muffin I've ever made. I always share them with my friends and they LOVE it.
staysnatched says
I'm glad you enjoyed these.
Marjorie Keller says
Can I use 1/2 cup and/Or 1/4 cup maple syrup in place of Monkfruit Sweetner?
staysnatched says
Sure if you want.
Letha says
Husband is diabetic and I am making these today for him a treat.Thanks so much for the sugar free recipes.
staysnatched says
You're welcome. I hope he enjoys them.
Rosemary says
These are awesome!!
staysnatched says
I'm glad to hear it!
Judie says
What if I don’t have almond milk? I’m not a fan of it. What if I used whole milk? What difference would it make in the baking?
staysnatched says
I haven’t tried it. It may be the same.
Michelle says
I made these and my family loved them. I am going to make them again now. I was searching through the information before the recipe to see if I need to set eggs out to come to room temperature and noticed that the instructions in the post are missing adding the eggs in wet ingredients. Just an fyi! Thanks for your awesome recipes!
staysnatched says
It's not missing. It's in step 4.
Carole says
How many carbs in these blueberry muffins
staysnatched says
It's listed for you in the recipe card.
Tom says
Thank you for this recipe. I found these because I am prediabetic. I love these muffins, but I am wondering why my batter is blue in color and not like yours. I used frozen blueberries and my wife suggested I thaw them out which I did but they still came out blue after cooking. They still taste great but would like mine to look like yours.
staysnatched says
It's because I didn't use frozen blueberries. Those have a lot more water.
casper1701e says
Just made these and they are excellent! Thank you so much for this delicious recipe.
staysnatched says
You're welcome! Glad you enjoyed them!
Betty says
@staysnatched,
Jessica says
Do you think I can use Stevia instead of Monkfruit?
staysnatched says
Sure. You will have to convert the measurements using their calc.
Terisa Bumpus says
Could you share the ratio you used for Stevia?
Jen says
These are fantastic! Not too eggy, slightly sweet, the blueberries keep them moist. I will be making these often!
staysnatched says
So glad to hear you will make them again!
Hal says
Excellent! I add the blueberries to the dry ingredients to coat them before I mix in the whisked wet ingredients… then just gently mix into the dry ingredientsuntil combined. They turned out wonderfully! Thanks
staysnatched says
Great!
Kelly Z says
I have been searching and trying different blueberry muffin recipes and recently stumbled across this one. It’s the best one! I used a little maple sugar and I’m hooked! Thank you!!
staysnatched says
Yay! So glad to hear you are hooked.