Looking for sugar free blueberry muffins that actually taste good? This Healthy Blueberry Muffins recipe checks all those boxes! Made with fresh blueberries, good quality ingredients and topped with a bakery-style streusel topping, you’ll never guess these blueberry muffins are healthy!
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Did you know that a blueberry muffin from Dunkin Donuts has 460 calories and 44g of sugar? Shocking, right? Truth be told, most store-bought and coffee shop muffins are nothing more than junk food. Good news, though – this Healthy Blueberry Muffins recipe will give you all the great flavors and textures of a bakery-style blueberry muffin, with just a fraction of the calories.
These sugar free blueberry muffins are a much healthier option Dunkin Donuts, Starbucks or anything that comes from the grocery store. Made with fresh, real blueberries and good quality ingredients these healthy blueberry muffins have just 183 calories, and ZERO grams of added sugar per muffin, making them a great option for breakfast or a snack.
What you’ll need to make this recipe:
- All purpose flour
- Granular monk fruit sweetener, like Lakanto or Whole Earth
- Baking powder
- Fresh blueberries
- Unsweetened vanilla almond milk
- Vanilla extract
- Unflavored coconut oil, I like Carrington Farms Unflavored Coconut Oil
- Swerve Brown Sugar substitute
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make healthy blueberry muffins?
Here are the easy steps to mixing the batter and baking these delicious sugar free blueberry muffins:
- Start by mixing your dry and wet ingredients in two separate bowls. Dry ingredients: flour, sweetener, salt and baking powder. Wet ingredients: milk, egg, oil and vanilla.
- Once the wet and dry ingredients have been separately combined, you then gradually add the dry ingredients to the wet ingredients. Using a whisk, gently mix together the batter until just combined. Do your best to NOT overmix the batter. This is a key to keeping the muffins moist!
- Once the batter is mixed, fold in the blueberries. It is best to gently fold these in with a rubber scraper as to not break open the berries. Just a few stirs of the scraper is needed, don’t over mix.
Ingredient Substitutions and Recommendations:
- All-purpose flour – you could use oat or whole wheat flour, however, the composition and moistness of the muffin may be compromised.
- Unsweetened Almond Milk – you could use dairy milk instead of almond milk, or another plant-based milk.
- Blueberries – if fresh blueberries are out of season or unavailable, you could use frozen blueberries. They don’t need to be thawed. Warning; frozen blueberries may make your muffin batter slightly purple due to the frozen juice in and outside the berries.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
How to make streusel for muffins:
Some of the best bakery-style muffin recipes include a streusel topping. I did my best to make this a little better for you by making a substitution with the sugar. Here’s what you’ll need to make the streusel:
- 1/2 c. All-purpose flour
- 3 Tbsp. Swerve Brown Sugar Substitute (this helps cut the calories and refined sugar that regular brown sugar would contain.)
- 1/4 tsp. Salt
- 2 Tbsp. Melted butter
Combine these ingredients together in a bowl with a fork. The mixture will be crumbly and gravel-like. Sprinkle over the top of the muffin batter just before baking.
Frequently asked questions about making healthy blueberry muffins:
Unfortunately, most store-bought, bakery and coffee shop muffins are NOT healthy. These muffins all contain excessive amounts of refined sugar and unhealthy oils. Making your own healthy blueberry muffins is the way to go.
Short-answer: Yes. Most store-bought muffins and coffee shop blueberry muffins are loaded with refined sugar and calories.
1. Start with replacing the refined sugar with a granular monk fruit sweetener. 2. Replace the vegetable or canola oil (highly unhealthy) with an unflavored coconut oil. 3. Use real, fresh blueberries instead of canned, processed blueberries like those in pie filling or boxed mix muffins.
It depends on the muffin and place you are buying them. In most instances, yes, a blueberry muffin is slightly healthier than a chocolate muffin. For example, a Dunkin Donuts blueberry muffin has 460 cal., 15 g Fat, and 44 g Sugar. A chocolate chip muffin from Dunkin Donuts has 550 cal., 21 g Fat, and 49 g of Sugar. Neither is a healthy option and it is best to make your own healthy blueberry muffins.
Three tips to making moist muffins: 1) Use unflavored coconut oil instead of butter; 2) Don’t over-mix the batter, and just fold in the blueberries; 3) Don’t over-bake. 18-20 minutes is ideal for the standard sized muffin.
The blueberry muffins need to bake for just 18-20 minutes. Don’t over-bake! This is another key to ensuring you have a moist, cake-like muffin. To test for doneness, insert a toothpick into the center of a muffin, if it comes out clean and crumb-free, the muffins are done.
What goes with blueberry muffins?
Here are some of my favorite recipes that are perfect for pairing with these delicious sugar free blueberry muffins:
- Skinny Starbucks Eggnog Latte
- Vanilla Bean Iced Coffee
- Starbucks Copycat Peppermint Mocha
- Skinny Starbucks Strawberries and Cream Frappuccino
- How to Make Cold Brew Coffee the Easy Way
- Cinnamon Mocha Iced Coffee at Real Housemoms
Inspired to make more muffins? Check out some of my other muffin recipes:
- Healthy Chocolate Muffins
- Healthy Cranberry Orange Muffins
- Peanut Butter Banana Muffins
- Healthy Carrot Cake Muffins
- Pumpkin Chocolate Chip Protein Muffins
- Healthy Apple Muffins
If you loved this healthy blueberry recipe, check out some of these other recipes:
- 2 c. all-purpose flour
- 1/2 c. granular monk fruit sweetener, like Lakanto
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. unsweetened vanilla almond milk
- 1/3 c. unflavored coconut oil
- 1 egg
- 1 tsp. vanilla extract
- 1 c. fresh blueberries
- 1/2 c. all-purpose flour
- 3 Tbsp. Swerve brown sugar substitute
- 1/4 tsp. salt
- 2 Tbsp. melted butter
- Preheat oven to 375 degrees. Prepare a muffin or cupcake pan with paper or silicone liners. Set aside.
- To a bowl, add the dry ingredients: flour, granular sweetener, baking powder and salt. Whisk together until combined.
- In a larger separate bowl, add the wet ingredients; almond milk, egg, oil and vanilla. Whisk together until combined. Gradually add the dry ingredients to the wet ingredients, using a whisk to combine. Do your best to not overmix.
- Using a rubber scraper, gently fold in the blueberries.
- Using a small ladle or large spoon, spoon the batter into the prepared muffin tin, filling each muffin to approximately 3/4 full.
- Streusel topping: in a bowl, combine the flour, brown sugar substitute and salt. Pour in the melted butter and mix together with a fork. Streusel mixture will be crumbly and gravel-like. Top the batter of each muffin with the streusel mixture.
- Place pan in oven and bake muffins for 18-20 minutes. Test for doneness by inserting a toothpick into the center of a muffin. If it comes out clean and crumb-free the muffins are done.
- Store any leftovers in an airtight container in the refrigerator. Muffins will keep for up to 7 days refrigerated.
Freezing instructions; wrap each muffin in plastic wrap and store in freezer bag or container. Muffins will keep for up to three months frozen.
To defrost: let sit at room temperature overnight, or place in microwave on defrost setting for 30-45 seconds.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 197Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 229mgCarbohydrates: 26gFiber: 1gSugar: 5gProtein: 3g