Here’s a wholesome, lower-sugar recipe for Diabetic-Friendly Blueberry Muffins — moist, flavorful, and naturally sweetened to help keep blood sugar levels in check.
🫐 Diabetic-Friendly Blueberry Muffins
⭐ Ingredients (Makes 10–12 muffins):
-
1 ½ cups almond flour (or whole wheat flour for a heartier version)
-
½ cup oat flour (or more almond flour)
-
1 tsp baking powder
-
½ tsp baking soda
-
½ tsp cinnamon (optional)
-
¼ tsp salt
-
2 large eggs
-
⅓ cup unsweetened applesauce or mashed banana
-
¼ cup plain Greek yogurt (or unsweetened almond milk)
-
2–3 tbsp erythritol, monk fruit sweetener, or stevia (adjust to taste)
-
1 tsp vanilla extract
-
1 cup fresh or frozen blueberries (no sugar added)
🧁 Instructions:
1. Prep:
-
Preheat oven to 350°F (175°C).
-
Line a muffin tin with paper liners or lightly grease it.
2. Mix Dry Ingredients:
-
In a large bowl, whisk together almond flour, oat flour, baking powder, baking soda, cinnamon, and salt.
3. Mix Wet Ingredients:
-
In another bowl, whisk eggs, applesauce (or banana), Greek yogurt, sweetener, and vanilla until smooth.
4. Combine & Fold:
-
Add wet ingredients to dry and stir just until combined.
-
Gently fold in the blueberries (coat in a bit of flour first to prevent sinking, if desired).
5. Bake:
-
Divide batter evenly among muffin cups.
-
Bake for 18–22 minutes, or until a toothpick comes out clean.
-
Cool in pan for 5 minutes, then transfer to a wire rack.
✅ Diabetic-Friendly Notes:
-
Sweetener: Erythritol or monk fruit won’t spike blood sugar and are great for baking.
-
Flour options: Almond and oat flours are lower in carbs and higher in fiber than traditional flour.
-
Blueberries: Use in moderation; they’re antioxidant-rich and lower in sugar than many fruits.
Would you like a keto, gluten-free, or egg-free version of this recipe?