Who doesn’t love a good, wholesome blueberry muffin? The problem with regular blueberry muffins is that they’re loaded with sugar. If you’re trying to lose weight or have a medical issue that causes you to have to watch your sugar intake, this recipe is for you. While many sugar-free muffins tend to be gummy, rubbery, or leave an artificial aftertaste, not these! They turn out like any good bakery-style muffin — tall, fluffy, moist in the middle, and bursting with blueberries in every bite:
Servings: 12
Ingredients:
- • 3 cups all-purpose flour
- • 1 cup sugar-free sweetener or keto brown sugar
- • 4 teaspoons baking powder
- • ¼ teaspoon sea salt
- • 1 tablespoon cinnamon
- • ½ cup unsweetened applesauce
- • 1½ cups milk (substitutes: almond, oat, rice or soy milk)
- • 1½ cups blueberries
Directions:
- • Preheat oven to 400º F.
- • Grease and line a 12-count muffin tin with muffin liners and set aside.
- • In a large mixing bowl, add all the dry ingredients and mix well.
- • Add the wet ingredients, except for the blueberries, and mix until well combined.
- • Fold in blueberries.
- • Evenly distribute the muffin mixture in the pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- • Allow muffins to cool in the man for 5 minutes before transferring them to a wire rack to cool completely.
Notes:
TO STORE: Place muffins in an airtight container or bag and store them at room temperature for up to 4 days. There's no need to keep these muffins in the refrigerator.
TO FREEZE: Freeze the muffins to make them last longer. Wrap each muffin with food wrap and place them in a freezer bag. Freeze for up to 3 months.
