Sometimes you want your blueberries in a muffin, but sans the additional sugar since blueberries are sweet enough on their own. This Sugar-Free Blueberry Muffin recipe is the answer.
1 stick – butter or Ghee
1 C. Sugar Alternative – Monk Fruit is recommended
2 C. Flour All-Purpose, low carb or gluten-free alternatives
½ tsp. Salt
2 tsp. Baking powder
1 ½ tsp. Vanilla Extract
½ C. Unsweetened almond milk, or Greek Yogurt or water (not recommended for taste) 1 C. fresh Blueberries
Preheat oven to 375
Add cupcake/muffin liners to the muffin pan
In a mixing bowl, cream butter, sugar alternative, and eggs.
In a smaller bowl, mix the dry ingredients 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.
By hand, gently fold in the blueberries.
Do not over mix as this will break up the blueberries.
Fill each muffin cup about ⅔.
Bake for 25-30 minutes. Allow cooling before serving.