Diabetic Friendly Blueberry Muffins
Indulge in guilt-free sweetness with these Diabetic Friendly Blueberry Muffins, a perfect treat for anyone watching their sugar intake or following a low-carb lifestyle. Made with nutrient-rich almond flour and naturally sweetened with monk fruit, these muffins are delightfully tender and packed with juicy blueberries in every bite. A hint of cinnamon and optional lemon zest elevate the flavor, while ingredients like unsweetened almond milk and melted coconut oil keep them moist and wholesome. Ready in just 35 minutes, this easy-to-make recipe is perfect for breakfast, snacks, or a healthy dessert. These gluten-free, low-sugar muffins are as delicious as they are nourishing, making them an ideal option for the whole family!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.33 cups Granulated monk fruit sweetener
- 3 large Eggs
- 0.5 cups Unsweetened almond milk
- 1 teaspoons Vanilla extract
- 1 cups Fresh or frozen blueberries
- 2 tablespoons Coconut oil, melted
- 1 teaspoons Zest of lemon (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with nonstick spray.
In a large mixing bowl, combine almond flour, baking powder, ground cinnamon, salt, and monk fruit sweetener. Stir until evenly mixed.
In a separate bowl, whisk together the eggs, almond milk, vanilla extract, and melted coconut oil until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this can affect the texture of the muffins.
If you're using lemon zest, stir it in at this point to add a fresh, zesty flavor to the muffins.
Fold in the blueberries, being careful to distribute them evenly throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1776 mg | 77% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 22.9 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 733 mg | 56% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 383 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
