Diabetic Friendly Blueberry Muffins Recipe

Indulge in the irresistible taste of freshly baked blueberry muffins, perfectly sweetened and designed for diabetic-friendly diets! These delightful muffins are bursting with juicy blueberries and infused with a fragrant blend of zesty citrus and warm allspice. A guilt-free treat that's both healthy and incredibly delicious. Perfect for breakfast, brunch, or a satisfying snack.

Prep Time 15 mins
Cook Time 30 mins
Calories 141.8 kcal
Protein 6g
Rating 4.5 (4 Reviews)
Diabetic Friendly Blueberry Muffins 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Diabetic Friendly Blueberry Muffins

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How to Make Diabetic Friendly Blueberry Muffins

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
  2. In a medium bowl, whisk together 1 cup almond flour, 1/2 cup erythritol or other sugar substitute, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon ground allspice.
  3. Gently fold in 1 cup fresh or frozen blueberries.
  4. In a separate bowl, whisk together 1/2 cup unsweetened almond milk, 1 large egg, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 1 tablespoon olive oil.
  5. Create a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until just combined; do not overmix.
  6. Fill each muffin cup about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

23g

Fat

3g

Carbs

6g

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