Ingredients for Diabetic Friendly Blueberry Muffins
- All Purpose Flour
- Sugar
- Splenda Sugar Substitute
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Ground Allspice
- Fresh Blueberries
- Nonfat Milk
- Vegetable Oil
- 1 large egg
- Lemon Rind
- Orange Rind
- 1 teaspoon vanilla extract
- Cooking Spray
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Diabetic Friendly Blueberry Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Diabetic Friendly Blueberry Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
- 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.
- Gently fold in 1 cup fresh or frozen blueberries.
- 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.
- Create a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until just combined; do not overmix.
- Fill each muffin cup about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 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