Diabetic Blueberry Muffins (Low-Carb, Sugar-Free)
Moist, fluffy, and blood-sugar friendly — made with almond flour and a natural sweetener.
🧾 Ingredients (Makes 10–12 muffins)
- 2 cups almond flour
- 2 tbsp coconut flour
- ½ cup erythritol or monk fruit sweetener (powdered works best)
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs (room temperature)
- ⅓ cup unsweetened almond milk
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
- ¾ cup fresh blueberries (do not overuse)
- Optional: ½ tsp cinnamon or lemon zest
👩🍳 Instructions
- Preheat oven to 350°F (175°C).
- Line muffin tin with paper liners.
- In one bowl, mix:
- almond flour
- coconut flour
- sweetener
- baking powder
- salt
- In another bowl, whisk:
- eggs
- almond milk
- melted butter
- vanilla
- Combine wet and dry ingredients.
- Gently fold in blueberries.
- Fill muffin cups ¾ full.
- Bake 18–22 minutes until golden.
- Cool completely before eating (important for texture).
📊 Approximate Nutrition (Per Muffin – 12 muffins)
- Net carbs: ~3–4g
- Sugar: ~1–2g (natural from blueberries)
- High protein & healthy fats
- Low glycemic impact
💡 Diabetic Tips
- Limit to 1 muffin at a time
- Best eaten with protein (eggs, Greek yogurt)
- Store in fridge up to 5 days
- Freeze well for 2 months
