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This sugar free blueberry muffin recipe will change how you think about muffins! Made without any sugar or fat, these muffins are about to become your favorite healthy dessert.
I love a good, wholesome blueberry muffin! So much so that I’ve got a few different muffin recipes on hand, including almond flour blueberry muffins, low carb blueberry muffins, and healthy blueberry muffins. When I’m trying to monitor my sugar intake, though, these ones are a winner.
Table of Contents
Why you’ll love this recipe
- It’s 100% sugar-free. Using a sugar-free sweetener and the natural sweetness of blueberries cuts down the calories and makes these the perfect snack or breakfast!
- It’s also fat-free. There is no oil or butter used in these muffins, but don’t fret- they are as moist and fluffy as you’d expect.
- Vegan & dairy-free. Made without eggs or dairy, these muffins can also be made gluten-free.
- Perfect for snacking. These are the kind of muffins you can feel good about enjoying between meals or with a cup of coffee.
Ingredients needed
Gather up the following ingredients to make these healthy blueberry-studded muffins.
- White whole wheat flour. Or standard all-purpose flour. I prefer the white whole wheat one as it has some extra fiber added.
- Sugar-free sweetener. Use a granulated sweetener of your choice. A brown sugar substitute or allulose are too fabulous options.
- Unsweetened applesauce. This provides the moisture we’ll need and eliminates the need for any fats in the batter.
- Milk. Any milk of choice will work. I used unsweetened almond milk to keep this recipe dairy-free.
- Baking powder. Gives the muffins some rise and makes them light and fluffy.
- Blueberries. I use fresh blueberries for these muffins though frozen blueberries will work too. If you are using frozen berries, thaw them before baking and pat them dry.
- Cinnamon. Optional, but I find the warming spice of cinnamon to be the perfect addition to these blueberry-centered treats.
- Salt. A pinch of salt to taste.
How to make sugar-free blueberry muffins
Step 1 – Prepare the batter. Preheat the oven to 200C/400F degrees and line a 12-cup muffin pan with muffin liners. Add all dry ingredients to a mixing bowl and mix. Next, add the milk and unsweetened applesauce and mix well until a smooth batter forms. Gently fold the berries into the wet ingredients.
Step 2 – Bake the muffins. Pour the batter into the muffin tin distributing it evenly amongst the 12 cups. Bake for 25-30 minutes or until a skewer inserted in the center comes out clean.
Step 3 – Cool and serve. Remove the muffins from the oven and let them cool in the muffin pan for 5 minutes. Then remove them from the pan and allow them to cool completely on a wire rack.
Recipe tips and variations
- Add some citrus. Lemons and blueberries are an irresistible combo. Add lemon zest to the muffin batter or coat them with a sugar-free lemon glaze for another level of deliciousness.
- Make them buttery. Swap out the applesauce with equal parts butter or oil for a more tender muffin.
- Add more spices. When baking these muffins on colder days, flavor them with ground ginger and cardamom, along with the cinnamon, for a warming treat.
- Add chopped nuts. Chopped almonds, walnuts, and hazelnuts will add flavor and texture to the soft muffins.
- Use different types of berries. For a bigger burst of natural berry flavor, use mixed berries to make these muffins. Blackberries, raspberries, and chopped strawberries will work.
Storage instructions
To store. Place muffins in an airtight container or bag and store them at room temperature for up to 4 days. There is no need to keep these muffins in the fridge.
To freeze. Freeze the muffins to make them last longer. Wrap each muffin with food wrap and place them in a freezer bag. Freeze for up to 3 months.
More easy muffin recipes to try
- Healthy banana blueberry muffins
- Apple cinnamon muffins
- Healthy pumpkin muffins
- Carrot cake muffins
- Double chocolate chip muffins
Frequently asked questions
Be gentle when folding the blueberries into the muffin batter. The same goes for when you are drying the berries. The blueberry skin gets damaged rather easily and then bleeds into the muffins as they bake.
Leave the muffins to cool in the pan for only 5 minutes. When the warm muffins are left in the pan for too long, steam gets trapped at the bottom of the muffins, making them soggy and gooey.
You can use oat flour instead of wheat flour, but your muffins will be a little more tender. I recommend adding 1/4 cup of milk extra to compensate.
Sugar Free Blueberry Muffins
Video
Ingredients
- 3 cups all-purpose flour can sub for wheat, white or all-purpose flour
- 1 cup sugar free sweetener allulose or similar
- 4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 tablespoon cinnamon
- 1/2 cup unsweetened applesauce
- 1 1/2 cups milk I used unsweetened almond milk
- 1 1/2 cups blueberries
Instructions
- Preheat the oven to 200C/400F. Grease and line a 12 count muffin tin with muffin liners and set aside.
- In a large mixing bowl, add all the dry ingredients and mix well. Add the wet ingredients, except for the blueberries, and mix until well combined. Fold in the blueberries.
- Evenly distribute the muffin mixture amongst the 12 muffin liners and bake in the oven for 25-30 minutes, or until a skewer comes out clean.
- Once cooked, remove from the oven and allow to cool in the muffin tin for 5 minutes, before transferring to a wire rack to cool completely.
Can you switch out for almond flour? And if you use stevia for sweetener, how much would I use??
Haven’t tried either of those, feel free to experiment and see.
I just made these muffins and devoured 2 of them! They ate really good! I used 1 cup ground oatmeal and 2 cups white whole wheat flour…since I had watched the video I realized that 1 cup of my milk (which was soy) achieved the consistency shown in the video. Also I only baked 22 minutes at 400° since theyooked completely done. They rose beautifully too!So thank you for this gem of a recipe!!
Yummy!! I recently went refined sugar free in addition to my vegan lifestyle, which I began a few years ago. I realize that my major sweet tooth is not exactly happy with my decision to go RSF, but these amazing muffins certainly are a booster! Thanks, Arman!!
So welcome!
Yummy!! I recently went refined sugar free in addition to my vegan lifestyle, which I began a few years ago. I realize that my major sweet tooth is not exactly happy with my decision to go RSF, but these amazing muffins certainly are a booster! Thanks, Arman!
I used almond flour and the muffins didn’t rise. Is there a reason for this?
This recipe hasn’t been tested with almond flour, so I can’t vouch for how it would turn out.
Do you have cholesterol info on the muffins?
I don’t but I think you’d be able to work it out using myfitnesspal or similar
Hi Arman, thanks for sharing this recipe! I made them with the same ingredients and measurements except with white flour and slightly less sugar substitute and they turned out to be quite tough. Would you know why?
Hi there! Using white flour should have made them better- Perhaps they have been overcooked?
It was in the oven for only 15 mins and kinda pale when it came out, so I don’t think it was overcooked. The batter was very sticky and dry, maybe my measurements were off! I will continue to experiment. Do you think you could also provide the measurements in grams where possible? I love your recipes!
Hey, I would love to make these but I have PCOS and I’m really only able to have sugar like dates, so do you know if I could substitute date paste in as the sweetener?
Haven’t tried, you’ll need to experiment and see!
Can I use honey or maple syrup for the sweetener? Do I just reduce the milk used?
I haven’t tried that, but feel free to experiment and see 🙂
Did you use old fashioned rolled oats or quick cook oats?
Hi there- You can use either, as long as you grind them down to a flour like consistency 🙂
I followed your recipe. Used flour instead of oats. Followed everything else and after 30 min, the outside was perfect but inside was gooey. It tasted fine. It was just on the softer side was afraid of eating as it wasn’t properly cooked. Is this normal when using apple sauce? I thought I did something wrong.
No you didn’t do anything wrong 🙂 Sometimes the flour needs to be cooked a little longer. 🙂
Would maple syrup or coconut sugar work better here? I saw someone commented 1/4 maple syrup instead of the one cup granulated, would it be the same amount for coconut sugar? Thank you, I am so excited to make this!
Definitely use coconut sugar, but adjust it according to taste- I would stick to 3/4 cup to the full amount, as liquid sweeteners have a different texture and sweetness.
Can I use coconut flour
No, that won’t work for this recipe 🙂