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Sugar-Free Blueberry Muffins

These Sugar-Free Blueberry Muffins are moist, delicious, and perfect for breakfast, snacks, or dessert. Bursting with natural blueberry sweetness, they're a healthier alternative for any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose gluten-free flour For a gluten-free option.
  • 1 tbsp Baking powder Ensure it's gluten-free if needed.
  • 1/2 tsp Salt
Wet Ingredients
  • 1 cup Unsweetened applesauce Acts as a sugar substitute and provides moisture.
  • 1/2 cup Milk or non-dairy milk
  • 1 tsp Vanilla extract
Fruit
  • 1 cup Fresh blueberries Using fresh blueberries is recommended for best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line muffin tins with paper liners.
  2. In one bowl, mix together all the dry ingredients: gluten-free flour, baking powder, and salt.
  3. In another bowl, combine the wet ingredients: applesauce, milk, and vanilla extract.
  4. Gently fold in the fresh blueberries into the wet mixture.
  5. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
  6. Spoon the batter into the prepared muffin tins, filling each cup about 3/4 full.
  7. Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  8. Let muffins cool for a few minutes in the tin before transferring to a wire rack to cool completely.

Notes

For best flavor and texture, use fresh blueberries. Muffins can be stored in an airtight container for up to three days at room temperature.