Diabetic Blueberry Muffin Recipe
This Diabetic Blueberry Muffin Recipe is a healthy alternative to refined flour and sugar. These moist, slightly crusty muffins are brought together with date sugar, almond flour and whole wheat flour. Their melt-in-your-mouth texture are not only diabetic-friendly, but also for anyone looking for healthy homemade breakfast recipes!
Equipment
Ingredients
- 4 ozs butter unsalted
- 1 cup date sugar
- 2 eggs room temperature
- 1 cup whole wheat flour
- 1 cup almond flour
- 1/2 tsp pink salt
- 2 tsp baking powder
- 1 cup blueberries fresh
- 2 tbsp reduced fat milk
Instructions
How to make diabetic blueberry muffins:
- Preheat the oven to 375 degrees F. Use a stand mixer to soften the butter and then add the date sugar and beat well until light. Scrape down the sides as you beat.
- Add the eggs one at a time until the previous one is thoroughly incorporated. Beat after the last egg to get a fluffy mixture.
- Sieve the whole wheat flour, salt, and baking powder together. Gently fold in the 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 the milk and stir until combined.
- Use a cookie scoop or just a tablespoon to spoon the mixture into muffin trays lined with baking cups.
- 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
Calories: 148kcalCarbohydrates: 21gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gCholesterol: 29mgSodium: 216mgPotassium: 72mgFiber: 2gSugar: 11gVitamin A: 65IUVitamin C: 1mgCalcium: 81mgIron: 1mg
