This Diabetic Blueberry Muffin Recipe is a healthy alternative to refined flour and sugar. These moist, slightly crusty muffins come together with avocado oil, date sugar, almond flour, and whole wheat flour. Their melt-in-your-mouth muffins are diabetic-friendly, and ideal for anyone looking for healthy homemade breakfast recipes!
When family and friends visit us and are watching their diets or looking for diabetic-friendly meals, I was initially at a loss to make informed cooking choices for them. But over the years, I challenged myself to find sugar-free alternatives for them. I did not want them to feel left out when we had celebrations with decadent food. Therefore, I have researched extensively on diabetic-friendly food such as baked goods which can be otherwise quite tricky.
I say tricky because sugar alternatives on the market are either not good, high in carbs, or have a funny aftertaste. I have not been successful in finding good recipes for diabetics either. Various trials and errors have finally opened new avenues to make truly nutritious yet delicious baked goods for family and friends.
Origin of muffins:
Muffins that are available in England are different from the US. British muffins were originally discovered in Wales as early as the 10th century. Baking methods in the Middle Ages were unique in that the muffin was “baked” in a mold shaped like a ring and was cooked on a stove just like other dishes. It was not until the early part of the nineteenth century that the English muffins as we know today emerged. I usually toast English muffins and slather them with a generous serving of margarine and jam.
In the USA, the first muffin is believed to have been made in New York at the turn of the nineteenth century. An immigrant named Samuel Bath Thomas had made a “toaster crumpet” after he had arrived in America. There are several versions and types of muffins. It has been a teatime snack or a breakfast on the go, but here in America, muffins are generally eaten for breakfast. My favorite muffin recipes are Diabetic Blueberry Muffins and Sugar-free Apple Muffins. In fact, Minnesota had declared Blueberry Muffins as the official muffin of the state.
Benefits of blueberries:
I eat a handful of blueberries every day because they are rich in antioxidants, vitamin B complex, Vitamin C and A and not to mention copper. It has become habitual for me to consume blueberries as part of a healthy diet with Greek yogurt and granola as a parfait. I grow my berries and summertime is when I think of all the other uses for berries in baking and cooking.
Blueberries strengthen the immune system and keep several infections at bay. What better way to encourage my kids to eat blueberries without all the fuss than the mouth-watering and healthy Diabetic Blueberry Muffins?
Frequently Asked Questions:
What could I use as a substitute for milk?
Adding milk to the batter has yielded fluffy muffins with air bubbles when you split them. You could substitute with half milk and half plain yogurt or buttermilk. If you are strictly diabetic, you could use soy milk or almond milk for this Diabetic Blueberry Muffin recipe.
How could I get more bread-like muffins?
The texture of muffins depends on the method used. Sometimes, just blending all the dry and wet ingredients can give rise to a more bread-like muffin. Creaming the ingredients usually results in a more cake-like batter.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered straight to your inbox. From my pen to your table, Bon Appetit!
Ingredients for the Diabetic Blueberry Muffin recipe:
- Fat: avocado oil; swap the avocado oil for olive oil or unsalted butter.
- Sweetener: Date sugar; feel free to use your preferred sweeteners such as monk fruit.
- Eggs: Whole eggs for binding the muffins
- Flour: white whole wheat flour and almond flour
- Milk: 2% reduced fat milk – almond milk or soymilk are other good substitutions
- Blueberries
Here are the step-by-step instructions on how to make this dish. Please refer to the recipe card below for the measurements.
How to make Diabetic Blueberry Muffins using my recipe:
- Use a stand mixer to beat the avocado oil with the date sugar until light and fluffy. Scrape down the sides to ensure even mixing.
2. Add the eggs one at a time until the previous egg is thoroughly combined. Beat after the last egg to get a fluffy mixture.
3. Sift the flour, salt, and baking powder together. Gently fold in the flour a little at a time. Turn the mixer to “stir” mode.
4. Use a fork to crush the blueberries and add the berries with the juice. Do not overmix at this stage but mix until combined.
5. Finally, add a little milk and stir until combined. Use a medium cookie scoop or a tablespoon to spoon the mixture into muffin trays lined with baking cups.
6. Bake for 20-22 minutes or until golden brown.
Tips:
1. You could grease the muffin tray and spoon out the mixture onto the trays if you do not have baking cups handy and reduce the baking time by a couple of minutes.
2. I prefer to use almond flour and whole wheat flour because the combination helps to keep the muffins sturdy and moist.
3. It is essential to use the right quantity of baking powder or the muffins will either rise and then collapse or not rise well.
4. It is important not to overmix the batter after you add the flour. The air bubbles in the batter will be crushed and the muffins will not have a fluffy texture. So just combine the dry ingredients using the “stir” mode or use a wooden spatula to gently fold in the flour if you use a hand mixer.
5. Adding enough milk to get a dropping consistency will result in even lighter muffins. Diabetic Blueberry Muffins made with only whole wheat flour can otherwise be a bit dense.
Serving suggestion:
Diabetic Blueberry Muffin is based on a mindful and healthful recipe. These muffins are perfect for breakfast with coffee or afternoon tea.
Storage:
Cool the Diabetic Blueberry Muffins, store them in airtight containers, and refrigerate them for two weeks. Leftover muffins can be frozen for three months.
Other diabetic-friendly baked goods that you might like:
Diabetic Blueberry Muffin Recipe
Equipment
Ingredients
- ½ cup avocado oil or unsalted butter
- 1 cup date sugar
- 3 eggs room temperature
- ¾ cup white whole wheat flour
- ½ cup almond flour
- ¼ tsp salt
- 2 tsp baking powder
- ¾ cup blueberries fresh
- 1-2 tbsp reduced fat milk
Instructions
How to make diabetic blueberry muffins:
- Preheat the oven to 375 degrees F. Use a stand mixer with the paddle attachment to beat the avocado oil with the date sugar and beat well until light. Scrape down the sides.
- Add the eggs one at a time until the previous one is thoroughly incorporated. Beat after the last egg to get a fluffy mixture.
- Sift the whole wheat flour, salt, and baking powder together. Gently fold in the whole wheat and almond flour a little at a time. Turn the mixer to “stir” mode.
- Use a fork to crush the blueberries and add the berries with the juice. Do not overmix at this stage just enough to bring them together. Finally, add milk as needed and stir until combined.
- Use a cookie scoop or a tablespoon to spoon the mixture into muffin trays lined with baking cups. Fill the cups three-quarter way up to the brim.
- Bake for 20-22 minutes or until golden brown.
Video
Notes
- Feel free to add soy milk or even Greek yogurt instead of milk to the batter.
Nutrition
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These are so tasty!
I think I needed to add more of the mix to each cup. Was I suppose to push down the batter in each cup? Cause they stayed in a ball.
If you used a medium or small ice cream scoop, then you probably would have to add more batter to the baking cups. I used a large ice cream scoop so the muffins did not stay as balls when they were baked. Additionally, in my recipe, I added some milk to give it a dropping consistency which helps with the final shape of the muffins. Hope this helps.