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 is not only diabetic-friendly, but also for anyone looking for healthy homemade breakfast recipes!
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
Calories: 197kcalCarbohydrates: 20gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 41mgSodium: 162mgPotassium: 32mgFiber: 1gSugar: 10gVitamin A: 66IUVitamin C: 1mgCalcium: 62mgIron: 1mg
