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Simple Diabetic Sugar Free Blueberry Muffins - The Naked Diabetic featured image

Simple Diabetic Sugar Free Blueberry Muffins - The Naked Diabetic

If you miss bakery style muffins but need to watch carbs and sugar, these **Simple Diabetic Sugar Free Blueberry Muffins - The Naked Diabetic** bring...
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups low carb flour blend such as a finely milled almond flour–based baking mix
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup granular erythritol or allulose blend sugar substitute that measures like sugar
  • 2 large eggs room temperature
  • 1/3 cup light-tasting oil such as avocado or canola oil
  • 1/3 cup plain Greek yogurt or sour cream full fat or 2%
  • 1/3 cup unsweetened almond milk or other unsweetened low-carb milk
  • 1 1/2 tsp pure vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tbsp reserved low carb flour blend for tossing with blueberries

Method
 

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.
  2. In a medium bowl, whisk together the low carb flour blend, baking powder, baking soda, and salt until well combined.
  3. In a large mixing bowl, whisk the granular erythritol or allulose blend, eggs, oil, yogurt or sour cream, almond milk, and vanilla extract until smooth and slightly thickened.
  4. Add the dry ingredients to the wet ingredients and gently whisk or stir just until the batter is combined and no dry streaks remain. Do not overmix to keep the crumb tender.
  5. In a small bowl, toss the blueberries with the reserved 1 tablespoon of low carb flour blend to lightly coat them. This helps keep the berries from sinking in the batter.
  6. Fold the coated blueberries gently into the batter with a spatula, distributing them evenly without crushing the berries.
  7. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 to 3/4 full for nicely domed muffins.
  8. Bake for 18 to 22 minutes, or until the tops are lightly golden, the centers spring back when gently touched, and a toothpick inserted in the center of a muffin comes out with just a few moist crumbs.
  9. If using frozen blueberries, check doneness and add 2 to 3 extra minutes of baking time if needed, as the cold berries can slow baking slightly.
  10. Remove the pan from the oven and let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely so they do not steam and become tough.

Notes

Do not thaw frozen blueberries before using; add them frozen and lightly coated in flour to prevent excess color bleeding and soggy spots.
Taste a small amount of batter before baking and adjust the sweetener by 1 to 2 tablespoons if your chosen blend is less sweet than sugar.
Avoid overbaking; pull the muffins as soon as the tops spring back and the toothpick shows just moist crumbs, not wet batter.
Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, place cooled muffins on a tray in a single layer until firm, then transfer to a freezer bag or container; freeze for up to 2 months.
Reheat gently in the microwave or toaster oven until just warmed through so the muffins stay soft and moist.