Sugar-Free Lemon Blueberry Muffins
Bright, zesty, and bursting with flavor, these Sugar-Free Lemon Blueberry Muffins are the ultimate healthy treat that doesn’t compromise on taste. Made with nutrient-rich whole wheat flour, these muffins are sweetened naturally with stevia and unsweetened applesauce, making them perfect for guilt-free indulgence. Greek yogurt adds a creamy richness, while fresh lemon zest and juice bring a refreshing tang that pairs perfectly with juicy bursts of blueberries in every bite. Ready in just 35 minutes, this easy recipe is ideal for breakfast, snack time, or whenever you’re craving a wholesome baked good. Whether you’re looking for sugar-free baking ideas or want to enjoy a healthier take on the classic lemon blueberry combination, these muffins are sure to delight!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 tablespoons Lemon zest
- 0.5 cup Unsweetened applesauce
- 0.75 cup Greek yogurt
- 2 large Egg
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Stevia
- 1 cup Fresh blueberries
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
Add the lemon zest to the dry ingredients and stir to combine.
In a separate bowl, mix together the unsweetened applesauce, Greek yogurt, eggs, lemon juice, vanilla extract, and stevia until well combined.
Make a well in the center of the dry ingredients and pour the wet ingredients into the dry mixture. Stir gently until just combined; do not overmix to ensure tender muffins.
Fold in the fresh blueberries with a spatula, gently incorporating them into the batter.
Divide the batter evenly among the 12 muffin cups, filling each cup about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these sugar-free lemon blueberry muffins warm or store them in an airtight container for up to three days.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 34.2 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 312 mg | 24% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1576 mg | 34% | |
*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.
