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Sugar Free Blueberry Muffins

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Cook Time 22 minutes
Cooling Time 20 minutes
Total Time 42 minutes

Ingredients
  

  • Blueberries: Fresh or frozen. If using frozen do not thaw.
  • Zero-calorie sweetener: Granulated allulose or erythritol/monk fruit blend works best 1:1 for sugar. Avoid liquid sweeteners here.
  • Whole wheat pastry flour: Lighter than regular whole wheat for a tender crumb.
  • Blanched almond flour: Adds moistness and a delicate texture.
  • Baking powder: Fresh for a good rise.
  • Baking soda: Works with the yogurt to boost lift.
  • Fine sea salt: Just a pinch to round out flavors.
  • Eggs: Large at room temperature for best mixing.
  • Plain Greek yogurt: 2% or whole milk for moisture and softness.
  • Milk: Dairy or unsweetened almond milk to loosen the batter.
  • Neutral oil or melted butter: Avocado oil light olive oil, or melted unsalted butter.
  • Vanilla extract: For warmth and aroma.
  • Lemon zest optional: Brightens the blueberry flavor.

Instructions
 

  • Prep the pan and oven: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  • Whisk the dry ingredients: In a large bowl, whisk 1 cup whole wheat pastry flour, 1 cup almond flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.
  • Mix the wet ingredients: In a separate bowl, whisk 2 large eggs, 1/2 cup granulated allulose (or erythritol/monk fruit blend), 3/4 cup plain Greek yogurt, 1/3 cup milk, 1/4 cup oil (or melted butter), 1 1/2 teaspoons vanilla, and optional zest of 1 lemon until smooth.
  • Combine gently: Pour wet into dry. Stir with a spatula just until no big dry patches remain. The batter will be thick.
  • Fold in berries: Add 1 1/2 cups blueberries. If using frozen, toss them in 1 teaspoon of the flour first to reduce streaking. Fold gently to avoid smashing.
  • Portion: Divide batter evenly among muffin cups, filling about 3/4 full. Sprinkle a few extra berries on top if you like.
  • Bake: Bake 18–22 minutes, or until the tops are set, lightly golden at the edges, and a toothpick comes out with a few moist crumbs.
  • Cool: Let muffins cool in the pan for 5 minutes, then move to a rack to finish cooling. Sweeteners like erythritol firm up as they cool, so give them at least 15 minutes before eating.