Our diabetic blueberry muffins are here to prove that healthy can also mean delicious. Bursting with juicy blueberries and made with wholesome ingredients, these muffins are perfect for a guilt-free snack or a satisfying breakfast option. Designed with diabetics in mind, they offer a balanced, low-sugar alternative without compromising on taste.
Our recipe calls for almond flour as a base, which not only provides a wonderful nutty flavor but also ensures that the muffins remain gluten-free. To sweeten the deal, we use a sweetener of your choice, letting you control the level of sweetness. Greek yogurt is added to give the muffins a moist texture, while also contributing a boost of protein. The blueberries are the star of the show, adding natural sweetness and a burst of antioxidants. A hint of vanilla and a touch of baking powder bring all these ingredients together, creating a perfect harmony of flavors.
Preparing these diabetic blueberry muffins is a breeze. Start by preheating your oven to ensure it’s at the right temperature when you’re ready to bake. In a mixing bowl, whisk the eggs until they’re light and frothy, then add the creamy Greek yogurt and fragrant vanilla extract. Gradually fold in the almond flour and baking powder, followed by your chosen sweetener. Finally, gently incorporate the frozen blueberries, ensuring they’re evenly distributed throughout the batter. Spoon the mixture into muffin tins and bake until golden brown and a toothpick inserted into the center comes out clean.
Diabetic Blueberry Muffins
Once baked, let the muffins cool slightly before diving in. These diabetic blueberry muffins are best enjoyed fresh but can be stored for a few days in an airtight container. Whether you’re looking for a quick breakfast option, a mid-day snack, or a treat to accompany your afternoon tea, these muffins are sure to satisfy your cravings while keeping your sugar levels in check.
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Ingredients
- 1 cup frozen blueberries
- 3 cups almond flour
- 4 eggs
- 2/3 cup sweetener of choice
- 5 oz of Plain Greek yogurt
- 1tbs baking powder
- 1 tsp vanilla
Directions
- Preheat the oven to 375Ā° F
- Whisk the eggs and then add the yogurt, vanilla & swerve and mix together.
- Add almond flour and baking powder and mix. Carefully fold in the blueberries. Divide batter into 10. Bake for 25 minutes.
- Allow to completely cool before eating
My grandson is living with me. He is 21 years old with Type 1 Diabetes. I would like to have the Blueberry Muffin Recipe. Thank you.
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My husband has just been told he has type 2 , kindly share the Blueberry recipe
My husband is newly diagnosed type 2 diabetes & he has a sweet tooth
Kindly let me have your Blueberry muffin recipe.
Thank you
Does anyone know how many carbs in these muffins ?
Thank you so much. Will try it tomorrow
Would love the recipe,Iām type 2 muffins look yummy š thank you
As a recently diagnosed Type 2 Diabetic (and a rather novice baker), I’m looking forward trying your blueberry muffin recipe.
Re: “add the yogurt, vanilla & swerve and mix”: By ‘swerve’, do you mean “sweetener of choice”?
Cheers!