This recipe for blueberry muffins can be made very low sugar, gluten free, or low carb as well.
Butter- 1 stick softened.
Sugar Alternative- 1 cup equivalent to sugargranular works best.
Flour All Purposesee post for low carb or gluten free alternatives- 2 cups.
Salt- ½ teaspoon.
Baking powder- 2 teaspoons.
Vanilla Extract- 1 ½ teaspoon.
Unsweetened almond milk- ½ cupcan 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.
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 ⅔ of the way. Sprinkle the tops with additional sugar alternative if desired. Bake for 25-30 minutes.
Allow to cool before serving.
See options for alternative ingredients.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!