Sugar-Free Blueberry English Muffins
Start your mornings on a wholesome note with these Sugar-Free Blueberry English Muffins—an irresistibly soft, homemade breakfast treat that's as nutritious as it is delicious. Crafted with whole wheat flour and naturally sweetened with plump, juicy blueberries, this recipe skips the added sugars without skimping on flavor. The dough is enriched with warm milk, a touch of melted butter (or coconut oil), and an egg, resulting in a perfectly tender texture. A sprinkle of cornmeal gives these muffins their signature crisp exterior, while a simple stovetop cooking technique keeps them golden brown and fluffy inside. Whether served warm, toasted, or slathered in your favorite topping, these sugar-free delights are perfect for a guilt-free breakfast or snack. Healthy, flavorful, and family-approved—what's not to love?
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Recipe Information
Ingredients
- 240 grams Whole wheat flour
- 7 grams Active dry yeast
- 5 grams Salt
- 240 ml Warm milk (or plant-based milk)
- 30 grams Unsalted butter (or coconut oil), melted
- 1 large Egg
- 150 grams Blueberries
- 2 teaspoons Stevia (optional, for sweetness)
- 30 grams Cornmeal (for dusting)
Instructions
In a large mixing bowl, mix together the whole wheat flour and salt.
In a separate small bowl, dissolve the active dry yeast in the warm milk. Ensure the milk is warm, but not hot, to avoid killing the yeast.
Let the yeast mixture sit for about 5 minutes, or until it becomes frothy, indicating that the yeast is active.
Add the melted butter and egg to the yeast mixture and combine thoroughly.
Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms.
Gently fold in the blueberries. If you're using Stevia for additional sweetness, add it in now.
Cover the bowl with a clean cloth and allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size.
Once risen, turn the dough out onto a floured surface. Divide the dough evenly into 8 pieces and shape them into round muffin shapes.
Sprinkle cornmeal onto a baking sheet and place the muffins on top, leaving some space between each.
Cover the muffins again with a cloth and let them rise for another 15-20 minutes.
Heat a griddle or heavy skillet over medium-low heat. Carefully transfer the muffins onto the skillet.
Cook each side of the muffins for about 8-10 minutes, or until they are golden brown and firm, ensuring they are cooked through.
Transfer the cooked muffins to a wire rack to cool completely.
Once cooled, slice in half horizontally and serve warm or toasted.
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 2196 mg | 95% | |
| Total Carbohydrate | 231.5 g | 84% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 26.3 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 424 mg | 33% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1656 mg | 35% | |
*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.
