Blueberry muffins - sugar & dairy free recipe
“Fresh blueberries make these wheat, gluten, dairy, and sugar free muffins a healthy treat for anytime of the day”
- Preparation time: 10 mins
- Cook time: 33 mins
- Total time: 43 mins
- Yield: makes 12
Although blueberries are generally available year round, it's the summer when the absolute best blueberries are in the shops and markets. These plump blue fruit have a relatively low caloric value, and a low glycemic load—which makes them a good choice for a snack anytime.
Blueberries also make the best muffins, and in these sugar free muffins you can't notice the missing sugar because of the blueberries luscious taste. I make these muffins almost every week because my husband can't eat sugar post-cancer, but he can cope with a little natural sugars, so this recipe makes the perfect sweet treat for him without any processed sugar.
They won't brown as much as the sugar-containing version, but at just 163 calories per muffin they won't break the calorie bank either—doesn't that make you feel good about a bit of sweet indulgence?
We also have a low-sugar gluten free Blueberry muffin recipe.
Preheat oven: 180°C, 350°F, Gas 4
- Line a muffin tray with 12 muffin cases.
- Put dairy-free butter, coconut, stevia, and lemon zest into a mixing bowl and beat with a wooden spoon until light and fluffy.
- Pour in the beaten eggs and vanilla and beat the mixture to combine the ingredients—it will look a bit curdled but this does not cause a problem.
- Add the brown rice and potato flours, xanthan gum, baking powder, and dairy-free milk; mix well until it looks like a smooth batter, but don't overmix.
- Add the blueberries and gently fold them into the mixture.
- Spoon the mixture equally into 12 muffin cases.
- Bake in the centre of the oven for 30-35 minutes. At the end of 30 minutes test by inserting a toothpick into the centre of a couple of muffins, if it comes out clean the muffins are cooked.
- Cool the muffins on a baking rack; when cold they can be stored in an airtight container in the fridge for up to 3 days. They also freeze really well.
Typical nutrition per muffin (1/12): 163 calories, 10g total fat, 2g saturated fat, 0g trans fat, 17g carbohydrate, 2g fibre, 2g sugars, 3g protein, 141mg sodium