These Healthy Blueberry Muffins taste just like thick, bakery-style muffins but they’re a healthier alternative by being lower-calorie, lower-sugar and lower-fat! Moist, tender and soft, they’re studded with the juiciest blueberries in every bite!
So we had a mini tragedy strike our family recently.
No one died, except my mom’s appetite: she got diagnosed with type-2 diabetes 🙁
We had a brief mourning period for sugar cookies, sweet tea, and all the carby things before I realized I needed to make her some indulgent treats with a healthier spin. So I took myself to the book store, picked up a couple of diabetic cookbooks and got to researching.
It’s a little bit different because my mom is allergic to many things, namely all nuts except peanuts… and a lot of diabetic recipes focus on nut flours in their baked goods. This is obviously not an option for our family seeing as it’s lethal to my mom, and nut flours are NOT equally interchangeable with regular flour.
But I found a cookbook that pretty much teaches you how to eat what you love with smarter swaps, so I picked a few recipes and whipped some things up for her. I made sugar-free lemonade from scratch, vanilla cupcakes, mini apple pies, and these Healthy Blueberry Muffins… and these were the overwhelming winner.
What I adore about this recipe is that it’s super simple to make and it’s a little better for you than store-bought muffins which are loaded with a bunch of crap. These muffins are supremely moist and tender with a fluffy, soft crumb and are studded with juicy pockets of gooey blueberries in every bite. The texture tastes just like a fluffy bakery muffin, too – no weird aftertaste or texture here!
The key here is using a sugar alternative to give the muffins some sweetness and to help create the batter. I picked up Swerve (not sponsored) because it was an equal cup-for-cup ratio and because it was reasonably priced, to be honest (some of those sugar subs are SO expensive!). However, any cup-for-cup sugar should work here – just check the back of the package to make sure its an even ratio exchange as not all sugar substitutes are created equally.
Each muffin has 150 calories, 23g carbs (7g sugars) and 3.5g fat!
Now who wouldn’t want one of these moist and juicy blueberry muffins?! The hardest part is not eating them all in one sitting!
*adapted from Eat What You Love cookbook
- 1 cup low-fat or fat-free plain yogurt
- ⅓ cup low-calorie or sugar-free orange juice
- 1 large egg
- 3 Tablespoons butter or margarine, melted
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup granulated no-calorie sweetener (I like Swerve)
- 3 Tablespoons granulated cane sugar
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- Pinch salt
- 1 cup fresh blueberries
- Preheat oven to 400 degrees F. Line 12-14 muffin cups with paper liners; set aside.
- In a medium bowl, whisk together the yogurt, orange juice, egg, melted butter, and vanilla together until combined and smooth. In a separate large bowl, combine the flour, sugars, baking powder, baking soda, and salt until combined. Fold in the blueberries. Make a small well in the center of the dry mixture and add the wet to the dry, gently mixing to combine until a soft but still somewhat lumpy batter comes together. Do not over-mix, as this leads to tough muffins!
- Portion the batter evenly among the muffin cups, filling about ⅔ full. Bake for 15-18 minutes or until the tops are light golden brown and the center is set. Cool for about 10 minutes before serving warm, or cool completely.
I just adore these simple but flavorful blueberry muffins, and I know you will, too!
Have a super sweet day!