Best Sugar Free Blueberry Muffins Recipes

SUGAR-FREE BLUEBERRY MUFFINS

Steps:

• Heat oven to 375 degrees F.
• In large bowl, cream together butter and honey until mixture is creamy and smooth.
• Beat in the egg.
• Add the vanilla extract, baking powder and salt.
• Sift and whisk together whole wheat pastry flour and all-purpose white flour.
• Mix the flour and milk into the wet mixture a little at a time alternately, mixing gently by hand.
• Stir in blueberries.
• Fill greased muffin tins with muffin mixture.
• Bake 25-30 minutes until lightly browned.
• Makes 1 dozen muffins.

FAT-FREE, SUGAR-FREE & CHOLESTEROL-FREE BLUEBERRY MUFFINS!

Steps:

• Preheat oven to 400 degrees.
• Lightly spray muffin tin with non-stick spray (I've found that paper muffin holders do not peel away from these muffins easily).
• Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
• In large bowl, sift flour. Add baking powder and the 1/3 cup Splenda. Mix together.
• In another bowl, mix the Egg Beater egg substitute, apple sauce and milk.
• Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers aren't really necessary). Gently fold in the blueberries.
• Pour batter into the prepared muffin tin, filling each cup about 2/3 full. Use the last tablespoon of Splenda to sprinkle on top of each muffin (this adds zero calories and has zero fat) and bake for 17 minutes, or until tops are light brown.
• After baking, allow muffins to cool before removing them from the tin. Please note: 1 serving = 1 muffin. Enjoy!

WHOLE WHEAT BLUEBERRY MUFFINS (SUGAR FREE - SPLENDA)

Steps:

• Preheat oven to 350 degrees.
• In a bowl stir together wet ingredients, combining applesauce, milk, splenda, vanilla, and eggs.
• In a separate bowl stir together dry ingredients, combining the flour, cinnamon, baking soda, baking powder, and salt.
• Add the dry ingredients and blueberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
• Pour batter into a greased muffin tins.
• Bake approximately 25 minutes or until a toothpick can be inserted and come out clean.

FAT FREE, SUGAR-FREE WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Lightly spray muffin pan with non-stick spray or use muffin holders.
• Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
• In large bowl, sift flour. VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE! After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda. Mix together.
• In another bowl, mix the liquid egg white, applesauce and milk.
• Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries.
• Using a spoon, fill muffin cups about 2/3 full. Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown.
• After baking, allow muffins to cool before removing them from the pan. Please note: 1 serving = 1 muffin. Enjoy! For those on Weight Watchers, each muffin = 1 point!

GLUTEN, DAIRY & CANE SUGAR FREE BLUEBERRY MUFFINS

Steps:

• In a measuring cup, measure out the rice milk and add the vinegar. Stir, and set aside (This solution needs to sit for at least 10 minutes. You are making a dairy free "buttermilk" alternative.).
• Preheat your oven to 400 degrees.
• In a large mixing bowl, combine your dry ingredients.
• In a separate bowl, mix all of the wet ingredients together, including the "buttermilk" solution. Add your wet ingredients to the dry and mix well until the batter is smooth.
• Fold in the frozen blueberries.
• Spoon batter in to greased or paper lined muffin tins. Bake for 15 - 20 minutes. Makes 12 muffins.

BLUEBERRY MUFFINS - FAT-FREE, SUGAR-FREE, CHOLESTEROL-FREE

Steps:

• Preheat oven to 400 degrees.
• Spray muffin tin with cooking spray.
• In a large bowl, combine both flours, baking powder and baking soda. Mix well.
• In another bowl, combine remaining ingredients EXCEPT FOR THE BLUEBERRIES. Mix well. Add to dry mixture and again, mix well.
• Add blueberries and fold in gently.
• Divide evenly into prepared muffin cups.
• Bake for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• Remove muffins to a rack to cool.
• Enjoy!

FAT FREE SUGAR FREE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350.
• Combine Unsweetend Applesauce, Splenda, Milk, & Egg Substitute.
• In another bowl combine baking powder, both flours, & cinnamon.
• Add gradually to the wet mixture.
• Add Vanilla.
• Fold in Blueberries.
• Bake approx 24 minutes.
• Enjoy!

SUGAR FREE BLUEBERRY CORNMEAL MUFFINS

Steps:

• Heat oven to 375 degrees.
• Coat 18, 2 3/4-inch muffin tin cups with vegetable cooking spray.
• In mixer bowl, combine concentrate, puree, buttermilk and eggs, beat thoroughly.
• Sift together flour, soda and salt; add to wet ingredients with cornmeal and lemon peel; mix just until blended.
• Gently stir in 1 1/2 cups of the blueberries.
• Spoon batter into prepared muffin tin cups, dividing equally.
• Top each muffin with a few of the remaining blueberries.
• Bake about 20 minutes or until pick inserted into centers comes out clean.
• Cool on rack.

SUGAR FREE BLUEBERRY MUFFINS

Steps:

• 1. Preheat oven to 350 F. Line muffin tins with muffin/cupcake papers. Spray lightly with non-stick cooking spray.
• 2. Mix all ingredients in a bowl. With a spoon or ladle, fill each tin 3/4 full of batter.
• 3. Bake at 350 F for approximately 10 minutes, or until the top is lightly golden. Test with a toothpick if necessary. Let cool 2-3 minutes before removing from tin.

BLUEBERRY BANANA MUFFINS (VEGAN/SUGAR-FREE/OIL-FREE) RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 375 degrees. Line a muffin tray with 12 muffin cups and set aside (parchment paper muffin cups are the best as they will not stick at all). 2. Combine ingredients for flax egg and set aside (let rest 5 - 10 min, until gelled). 3. Thoroughly mash bananas in a bowl, then add date sugar, applesauce, milk and flax egg. Mix until well-combined. 4. Combine flour, baking powder, baking soda and potassium salt and mix together thoroughly. Add dry ingredients into wet and stir until just combined. Fold in blueberries. 5. Generously fill 12 lined muffin cups fairly full. Bake in preheated oven for 25 minutes. Transfer to cooling rack and allow to cool completely before serving.