Sugar-Free Blueberry Muffins
I made these today for the first time. So yummy! I found a recipe on Allrecipes.com, but I tweaked it so it didn’t have added sugar. You could easily make it dairy-free by swapping the milk with almond milk. Gluten free? I’ve never made anything with gluten-free flour, but I would assume you just swap the regular flour for the GF kind.
I bought some fresh blueberries and was really craving some blueberry muffins. Go figure. It’s weird though… I do NOT like blueberries: just blueberry muffins! Anyone else like that? I love bananas but not banana bread (or banana-flavored stuff).
For this recipe, you’ll need to get some flour, apple sauce (unsweetened), milk, baking powder, salt (just a tiny amount), 1 egg, cinnamon, oil (I used veggie), and fresh blueberries. I also used some nonstick spray for my muffin tin.
I made a “mommy” version that had some sweet crumble on top: for that, you need cinnamon, sugar, flour, and melted butter. I’ll show that at the very end.
Dump all of the ingredients, except for the blueberries, into a bowl. Stir that with a spoon.
Add the blueberries and gently stir them in.
I decided to scoop about 1/4 cup at a time and pour that into each muffin cup.
Now, if you want to make a “mommy” version, you will melt some butter, then stir in a little cinnamon, sugar, and flour. I didn’t measure… I just scooped a little bit of each!
Use your fork or fingers to sprinkle some of that mixture onto some of the muffins BEFORE you bake them. I put it on 6 of them.
Bake them at 400F for 20-25 minutes. It took me 22 minutes for them to be perfect. But your oven may be a little different than mine.
I cut mine open and spread a little butter on them. Yummmmm!
Here is your printable recipe!
- 1 cup (or more, depending on your preference!) fresh blueberries
- 3/4 cup flour
- 1/2 cup unsweetened apple sauce
- a pinch of salt
- 1 tsp baking powder
- 1 tsp cinnamon
- just under 1/4 cup vegetable oil
- 1 egg
- 1/4 cup milk
- butter, melted
- Preheat your oven to 400F.
- Mix all but the blueberries in a bowl.
- Gently mix in the berries.
- Spray a muffin tin with nonstick spray.
- Pour the mixture into the tins, about 1/4 cup at a time.
- Bake for 20-25 minutes, until cooked through.
- Melt a little butter.
- Mix in a sprinkle of cinnamon, sugar, and flour, to make a paste.
- Sprinkle it on top of a few of your muffins BEFORE baking.
- Like most baked goods, these should be just fine in the freezer. You'll want to let them cool completely before transferring them to a freezer bag or airtight container. They hold up well in the fridge for a few days. Serve the regular kind to your baby as is. I eat mine with the topping and with a little spread of butter!