Sugar-Free Blueberry Muffins
Soft • Fluffy • Low-Carb • Diabetic-Friendly
These muffins are light, moist, and packed with juicy blueberries—all without added sugar. Perfect for breakfast, snacks, or a guilt-free treat!
🥣 Ingredients
- 2 cups almond flour
- 2 large eggs
- ¼ cup melted butter (or coconut oil)
- ⅓ cup unsweetened almond milk
- ⅓–½ cup erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- ¾ cup fresh or frozen blueberries
👩🍳 Instructions
1️⃣ Prep
- Preheat oven to 350°F (175°C)
- Line a muffin tin with paper liners
2️⃣ Mix Wet Ingredients
- In a bowl, whisk eggs, butter, almond milk, and vanilla
3️⃣ Combine Dry Ingredients
- Add almond flour, sweetener, baking powder, and salt
- Mix until smooth batter forms
4️⃣ Fold in Blueberries
- Gently stir in blueberries
(Tip: Toss berries in a little almond flour to prevent sinking)
5️⃣ Bake
- Divide batter into muffin cups
- Bake for 18–22 minutes until golden and set
6️⃣ Cool
- Let cool for 10 minutes before serving
🍽️ Serving Ideas
- Spread with butter or cream cheese
- Add a dollop of sugar-free whipped cream
- Pair with coffee ☕ for a perfect low-carb breakfast
📊 Nutrition (Per Muffin – approx.)
- Calories: 140
- Carbs: 5g
- Fiber: 2g
- Net Carbs: ~3g
- Protein: 5g
🥡 Storage
- Room temp: 1–2 days
- Fridge: up to 5 days
- Freezer: up to 2 months
