Sugar-Free Blueberry Muffins Recipe
I’ve been sharing healthier spins on classic recipes for over a decade, and muffins are one of those recipes where cutting the sugar can go left real quick. Nobody wants a dry, bland muffin just because it’s sugar free. These Sugar Free Blueberry Muffins are soft and moist with plenty of juicy blueberries in every bite. The recipe gives you the sweetness you expect from a blueberry muffin without loading them up with added sugar.
Servings 12 muffins
Calories 165kcal
Ingredients
- 2 cups blanched almond flour
- ½ cup sweetener
- 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.
Nutrition
Serving: 1muffin | Calories: 165kcal | Carbohydrates: 2g | Protein: 6g | Fat: 14g