Description
A recipe for moist blueberry muffins made without added sugar.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup erythritol or preferred sugar substitute
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar substitute until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter.
- You can use almond flour for a lower-carb option, but you may need to adjust the liquid slightly.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 4
- Cholesterol: 45
Keywords: sugar free muffins, blueberry muffins, low sugar baking, erythritol muffins, healthy breakfast