Sugar Free Blueberry Muffins Recipe with Streusel Crumble
Do you love a delicious bakery-style blueberry muffin, but not all the sugar and calories? These sugar free blueberry muffins are the perfect way to indulge without the guilt. This Healthy Blueberry Muffin recipe will be your new favorite make-ahead breakfast or snack option!
Equipment
- Muffin Pan This non stick muffin pan is great for any muffin or cupcake recipe!
- Silicone Baking Cups No paper liners or greasy spray needed. These silicone baking cups allow muffins to slide out with ease!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granular monk fruit sweetener like Lakanto
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened vanilla almond milk
- 1/3 cup unflavored coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Streusel Topping:
- 1/2 cup all-purpose flour
- 3 Tablespoons Swerve brown sugar substitute
- 1/4 teaspoon salt
- 2 Tablespoons melted butter
Instructions
- 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.
Notes
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
Serving: 1muffinCalories: 197kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 2gCholesterol: 21mgSodium: 229mgFiber: 1gSugar: 5g
Tried this recipe?Let us know how it was!