These Diabetic Blueberry Muffins are a great option for anyone looking for a lower-sugar, healthier muffin alternative. They’re made with whole grain flour and sweetened naturally, making them a delicious choice for those managing blood sugar levels. Here’s a simple recipe:
Diabetic Blueberry Muffins
Ingredients:
- 1 1/2 cups whole wheat flour (or almond flour for a gluten-free option)
- 1/2 cup almond flour (optional, for extra moisture and flavor)
- 1/4 cup granulated sweetener (such as stevia, monk fruit, or erythritol, according to taste)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup unsweetened applesauce (or mashed banana)
- 1/2 cup unsweetened almond milk (or regular milk)
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen blueberries (do not thaw if frozen)
- Optional: 1/4 cup chopped nuts (walnuts or pecans) for added texture
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.
- Mix Dry Ingredients:
- In a medium bowl, combine the whole wheat flour, almond flour (if using), baking powder, baking soda, cinnamon, and salt. Stir to combine.
- Mix Wet Ingredients:
- In another bowl, whisk the eggs, applesauce (or mashed banana), almond milk, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as that can result in dense muffins.
- Add Blueberries:
- Gently fold the blueberries (and nuts, if using) into the batter. Be careful not to crush the berries.
- Fill Muffin Cups:
- Divide the batter evenly between the muffin cups, filling each about 3/4 full.
- Bake:
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Tips:
- Sweeteners: Adjust the sweetener to your taste. Erythritol and monk fruit are good options for diabetics as they have little to no effect on blood sugar.
- Flour Options: You can experiment with using almond flour or oat flour for a gluten-free version, but the texture may vary slightly.
- Storage: Store these muffins in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.
These Diabetic Blueberry Muffins are not only delicious but also packed with fiber and antioxidants from the blueberries. They’re a great way to satisfy a sweet craving without spiking your blood sugar!
