Are you craving a delicious muffin but mindful of your blood sugar? Look no further! This diabetic-friendly blueberry muffin recipe is bursting with juicy blueberries and wholesome ingredients, making it a guilt-free pleasure you can enjoy anytime. Perfect for a quick breakfast, a satisfying snack, or even a healthy dessert, these muffins are surprisingly easy to make and packed with flavor. This recipe offers a fantastic alternative to traditional muffins, allowing you to indulge in sweetness without the sugar spike. Let's dive into this healthy and homemade cooking adventure!
Ingredients:
- 1 ½ cups whole wheat flour (or a blend of whole wheat and almond flour)
- ½ cup oat bran
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsweetened applesauce
- ¼ cup sugar substitute (e.g., stevia, erythritol – adjust to your preference)
- 2 large eggs
- ¼ cup unsweetened almond milk (or other milk alternative)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions:
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Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. This simple step ensures your muffins bake evenly and release easily.
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Dry Ingredients: In a large bowl, whisk together the whole wheat flour, oat bran, baking soda, baking powder, cinnamon, and salt. Combining the dry ingredients first prevents lumps and ensures even distribution of leavening agents.
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Wet Ingredients: In a separate bowl, whisk together the applesauce, sugar substitute, eggs, almond milk, and vanilla extract. Applesauce adds moisture and sweetness without refined sugar, contributing to a healthier muffin.
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Combine: Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this can result in tough muffins. A few lumps are okay!
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Blueberry Bliss: Gently fold in the blueberries. If using frozen blueberries, make sure they aren't completely thawed to avoid them sinking to the bottom.
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Fill the Cups: Fill each muffin cup about ¾ full. Overfilling will lead to messy muffins that spill over during baking.
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Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary slightly depending on your oven, so keep an eye on them.
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Cool & Enjoy: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This allows them to set properly and prevents them from becoming soggy.
Tips for the Best Diabetic Blueberry Muffins:
- Flour Power: Experiment with different flour combinations to find your favorite texture. A blend of almond flour and whole wheat flour creates a lighter muffin.
- Sweetness Control: Adjust the amount of sugar substitute based on your preference and dietary needs. Start with less and add more to taste.
- Blueberry Size: Using smaller blueberries will prevent them from bursting during baking and keep the muffins nice and moist.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Variations:
- Lemon Blueberry: Add the zest of one lemon to the batter for a burst of citrus flavor.
- Spice it Up: Incorporate a pinch of nutmeg or cardamom for a warmer, more aromatic muffin.
- Nutty Delight: Add ½ cup chopped walnuts or pecans for extra texture and flavor.
Nutritional Information (per muffin, approximate):
- Calories: Approximately 150-180
- Carbohydrates: Approximately 25-30g
- Protein: Approximately 4-5g
- Fiber: Approximately 3-4g
These delicious and healthy blueberry muffins are perfect for those watching their sugar intake. Enjoy this guilt-free treat as part of a balanced diet and active lifestyle. Remember to always consult with your doctor or a registered dietitian for personalized dietary advice. Happy baking!