Sugar Free Blueberry Muffins Recipes

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SUGAR FREE BLUEBERRY MUFFINS



Sugar Free Blueberry Muffins image

This recipe for blueberry muffins can be made very low sugar, gluten free, or low carb as well.

Provided by SFD

Number Of Ingredients 10

Butter- 1 stick softened.
Sugar Alternative- 1 cup equivalent to sugar (granular works best.)
Eggs- 2.
Flour All Purpose (see post for low carb or gluten free alternatives- 2 cups.)
Salt- 1/2 teaspoon.
Baking powder- 2 teaspoons.
Vanilla Extract- 1 1/2 teaspoon.
Unsweetened almond milk- 1/2 cup (can use Greek Yogurt or if you must keep it strict sugar free, water- not recommended for taste.)
Blueberries- 1 cup fresh.
Additional granular sugar alternative if desired for topping.

Steps:

  • Preheat your oven to 375 prep your muffin pans for nonstick. I am a fan of parchment paper used as liners however, you can use what works best for you.
  • In a mixing bowl, cream together your butter, sugar alternative, and eggs.
  • In a smaller bowl, mix together the dry ingredeints flour, salt and baking powder.
  • Slowly add the dry ingredients to the first mixing bowl and cream together.
  • Gently mix in the vanilla extract and the almond milk.
  • Remove the bowl from the mixer and by hand, gently fold in the blueberries. Do not over mix as this will break up the blueberries.
  • Fill each muffin cup about 2/3 of the way. Sprinkle the tops with additional sugar alternative if desired. Bake for 25-30 minutes.
  • Allow to cool before serving.

SUGAR-FREE BLUEBERRY MUFFINS



Sugar-Free Blueberry Muffins image

I adapted this recipe from "Mad About Muffins" to make it sugar-free. My family and I thought they turned out very good - my "growing" teenage brother ate about 8 of the 12 muffins in one sitting!

Provided by Tinkerbell_16

Categories     Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

6 tablespoons butter, softened
1/2 cup honey
1 egg
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sifted all-purpose flour
1 cup sifted whole wheat pastry flour
1/2 cup milk (I used raw organic milk, slightly soured)
2 cups frozen blueberries

Steps:

  • Heat oven to 375 degrees F.
  • In large bowl, cream together butter and honey until mixture is creamy and smooth.
  • Beat in the egg.
  • Add the vanilla extract, baking powder and salt.
  • Sift and whisk together whole wheat pastry flour and all-purpose white flour.
  • Mix the flour and milk into the wet mixture a little at a time alternately, mixing gently by hand.
  • Stir in blueberries.
  • Fill greased muffin tins with muffin mixture.
  • Bake 25-30 minutes until lightly browned.
  • Makes 1 dozen muffins.

Nutrition Facts : Calories 210.7, Fat 6.9, SaturatedFat 4.1, Cholesterol 32.2, Sodium 171.9, Carbohydrate 35.9, Fiber 2.2, Sugar 19.3, Protein 3.5

SUGAR FREE BLUEBERRY MUFFINS



Sugar Free Blueberry Muffins image

A delicious sugar free muffin full of blueberries. Cinnamon and nutmeg add flavor to this breakfast favorite.

Provided by Kim Strawn

Categories     Bread

Time 35m

Number Of Ingredients 11

2 1/2 cup all purpose flour
3/4 cup honey
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 egg
1 cup buttermilk
2/3 cup oil
2 tsp vanilla
2 cup blueberries (fresh or frozen)

Steps:

  • Preheat oven to 375 degrees
  • Mix together dry ingredients: flour, salt, baking soda, cinnamon and nutmeg in a large bowl
  • Stir in honey, egg, buttermilk, oil and vanilla and mix until all ingredients are incorporated well
  • Fold in blueberries
  • Fill muffin cups 3/4 full that have been lightly greased with cooking spray
  • Bake for 15-20 minutes at 375 degrees or until tops of muffins are firm and a toothpick inserted into the center comes out clean
  • Remove from oven and let cool for 10 minutes
  • Loosen muffins with a knife and remove from pan. Place on cooling rack
  • Serve

Nutrition Facts : Calories 260 kcal, Carbohydrate 36 g, Protein 3 g, Fat 12 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 14 mg, Sodium 268 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 10 g, ServingSize 1 serving

FAT FREE SUGAR FREE BLUEBERRY MUFFINS



Fat Free Sugar Free Blueberry Muffins image

These are a healthy muffin that we all enjoy! Even the diabetics in the family can enjoy these. A healthy alternative, any way you look at it.

Provided by Sunshine_Trish

Categories     Breakfast

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1/4 cup unsweetened applesauce
3/4 cup Splenda sugar substitute
1 cup skim milk
1 egg substitute
2 teaspoons baking powder
1 cup whole wheat flour
1 cup flour
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup blueberries (I used fresh)

Steps:

  • Preheat oven to 350.
  • Combine Unsweetend Applesauce, Splenda, Milk, & Egg Substitute.
  • In another bowl combine baking powder, both flours, & cinnamon.
  • Add gradually to the wet mixture.
  • Add Vanilla.
  • Fold in Blueberries.
  • Bake approx 24 minutes.
  • Enjoy!

Nutrition Facts : Calories 90.9, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.4, Sodium 73.6, Carbohydrate 19, Fiber 1.9, Sugar 1.3, Protein 3.4

FAT-FREE, SUGAR-FREE & CHOLESTEROL-FREE BLUEBERRY MUFFINS!



Fat-Free, Sugar-Free & Cholesterol-Free Blueberry Muffins! image

Here's another bread recipe I've played around with while I was dieting. These make great snacks and the kids love 'em, too! Enjoy!

Provided by Jen O.

Categories     Quick Breads

Time 27m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup unsweetened blueberries (fresh or frozen)
1 3/4 cups all-purpose flour (I use the "unbleached" kind)
2 1/2 teaspoons baking powder
1/3 cup Splenda granular
1/4 cup Egg Beaters egg substitute (equals 1 egg)
1/4 cup unsweetened applesauce
1/2 cup nonfat milk (skim)
1 tablespoon Splenda granular (to top muffins)

Steps:

  • Preheat oven to 400 degrees.
  • Lightly spray muffin tin with non-stick spray (I've found that paper muffin holders do not peel away from these muffins easily).
  • Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
  • In large bowl, sift flour. Add baking powder and the 1/3 cup Splenda. Mix together.
  • In another bowl, mix the Egg Beater egg substitute, apple sauce and milk.
  • Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers aren't really necessary). Gently fold in the blueberries.
  • Pour batter into the prepared muffin tin, filling each cup about 2/3 full. Use the last tablespoon of Splenda to sprinkle on top of each muffin (this adds zero calories and has zero fat) and bake for 17 minutes, or until tops are light brown.
  • After baking, allow muffins to cool before removing them from the tin. Please note: 1 serving = 1 muffin. Enjoy!

Nutrition Facts : Calories 118.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.3, Sodium 120.8, Carbohydrate 25.2, Fiber 1.4, Sugar 3.2, Protein 3.4

SUGAR FREE BLUEBERRY MUFFINS



Sugar Free Blueberry Muffins image

Blueberry muffins have been a family favorite for years, but something that had to be given up for the sugar content. This recipe was my experiment to find a delicious sugar free version that was also light and fluffy and not a dense cake.

Provided by Tina Brown

Categories     Breakfast

Time 30m

Number Of Ingredients 11

1 1/2 c all purpose flour
1 1/2 c fresh blueberries
2 medium eggs
1 c splenda
1 tsp vanilla extract
1/2 tsp lemon extract
1/2 c vegetable oil
1/2 c 2% milk
1 c cold water
1 Tbsp baking soda
1 Tbsp baking powder

Steps:

  • 1. Preheat oven to 350 F. Line muffin tins with muffin/cupcake papers. Spray lightly with non-stick cooking spray.
  • 2. Mix all ingredients in a bowl. With a spoon or ladle, fill each tin 3/4 full of batter.
  • 3. Bake at 350 F for approximately 10 minutes, or until the top is lightly golden. Test with a toothpick if necessary. Let cool 2-3 minutes before removing from tin.

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