Sugar Free Blueberry Muffins
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My sugar free blueberry muffin recipe will change how you think about muffins. Made without any sugar or fat, these muffins are moist, fluffy, and have a tender crumb.
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 and healthy blueberry muffins. When I’m trying to monitor my sugar intake, though, these are a winner.
Many sugar free muffins tend to be gummy, rubbery, or leave an artificial aftertaste, but not these! I recently re-tested them, and they turn out like any good bakery-style muffin: tall, fluffy, moist in the middle, and bursting with blueberries in every bite.
Table of Contents
Why I 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
I’m also including substitution ideas and kitchen notes. The complete list with measurements is in the recipe card below.
- 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. Not all sugar substitutes are equal. I found that a keto brown sugar or allulose is the best option, as these dissolve like real sugar, and don’t leave any bitter or cooling aftertastes. Several readers have had success with monk fruit sweetener, too.
- Unsweetened applesauce. This provides the moisture we’ll need and eliminates the need for any fats in the batter.
- Milk. I used unsweetened almond milk to keep this recipe dairy-free, but any milk works.
- 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.
How to make sugar-free blueberry muffins
Step 1 – Prepare the batter. Add all dry ingredients to a mixing bowl and mix. Next, add the milk and 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 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. This will increase the muffins’ calorie and fat content.
- Add more spices. When baking these muffins on colder days, flavor them with ground ginger and cardamom 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.
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 is easily damaged and then bleeds into the muffins as they bake.
Leave the muffins to cool in the pan for only 5 minutes. When warm muffins are left in the pan too long, steam is trapped at the bottom, 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.
More sugar free baking recipes
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 keto brown sugar
- 4 teaspoons 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.
Notes
Nutrition
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Would it be possible to convert this into a small pan or sheet cake recipe? I was thinking either 8×8 or 9*13.
If it is possible, would I have to multiply the ingredients 2 or 3x? Thanks in advance.
Hi Eric- I can’t say I’ve tried this myself, but I don’t see why not- it will be like a blueberry cake of sorts. You probably won’t need to double or triple the batter for a small loaf pan or even an 8 x 8-inch pan. I’d check around the 30-minute mark, and continue baking in 1-minute increments until done (for an 8 x 8-inch pan) or closer to 35-40 minutes for a loaf pan.