SUGAR FREE BLUEBERRY MUFFINS
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
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
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
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
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
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
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
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!
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
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
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
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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