Sugar-Free Blueberry Muffins
These light, fluffy, and bursting-with-blueberry muffins offer a guilt-free indulgence, utilizing a 1:1 monk fruit and erythritol blend for a perfectly sweet, sugar-free treat.
For 12 servings
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly with non-stick spray.
In a large bowl, whisk together the almond flour, monk fruit erythritol blend, baking powder, and salt until well combined. Ensure there are no lumps.
In a separate medium bowl, whisk the eggs, melted coconut oil, unsweetened almond milk, sour cream, and vanilla extract until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix; a few small lumps are fine and will result in a tender muffin.
Gently fold in the blueberries. If using frozen blueberries, do not thaw them first to prevent the batter from turning purple.
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Baking time may vary slightly depending on your oven.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overmix the batter; overmixing develops gluten (even in almond flour, though less so) and can lead to tough muffins. Mix until just combined.
- 2If using frozen blueberries, toss them with 1 tablespoon of almond flour before adding to the batter. This helps prevent them from sinking to the bottom.
- 3For best results, ensure all wet ingredients (eggs, sour cream, almond milk) are at room temperature, which helps them emulsify better and creates a smoother batter.
- 4Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
Adapt it for your goals.
Lemon Blueberry
Add 2 tablespoons of fresh lemon juice along with the wet ingredients and 1 tablespoon of lemon zest with the blueberries for a brighter, citrusy flavor.
Chocolate ChipChocolate Chip
Substitute the blueberries with 3/4 cup of sugar-free dark chocolate chips for a rich, sweet variation.
Nutty Crunch ToppingNutty Crunch Topping
Before baking, sprinkle a mixture of 2 tbsp chopped pecans or walnuts, 1 tbsp monk fruit erythritol blend, and 1 tsp melted butter over the muffin tops for added texture.
Why this is on our healthy list.
Reduced Sugar Intake
Using a monk fruit and erythritol blend eliminates added sugars, making these muffins suitable for those managing blood sugar levels or reducing sugar consumption.
Rich in Fiber
Almond flour and blueberries contribute dietary fiber, aiding in digestive health and promoting a feeling of fullness.
Healthy Fats
Almond flour and coconut oil provide healthy monounsaturated and medium-chain triglyceride (MCT) fats, which can support heart health and provide sustained energy.
Frequently asked questions
Yes, you can use other 1:1 sugar substitutes like xylitol or stevia blends, but be aware that taste and texture might vary slightly. Always check the conversion ratio for your specific sweetener.
