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Amazing 12 Sugar-Free Blueberry Muffins That Are Actually Moist

Sugar-Free Blueberry Muffins That Are Actually Moist
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Make moist, sugar-free blueberry muffins with this tested recipe from Amelia and Jacob at Taste Portfolio. We planned the perfect structure so you can focus on the delicious result.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar substitute (like erythritol or monk fruit blend)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plain Greek yogurt (full fat recommended)
  • 1/4 cup milk (any kind)
  • 1 cup fresh or frozen blueberries
  • Optional: 1 tablespoon lemon zest

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mix aside.
  3. In a large bowl, cream together the softened butter and the sugar substitute until light and fluffy. This is your base.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add half of the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined.
  6. Stir in the Greek yogurt and milk until smooth. Do not overmix.
  7. Gently fold in the remaining dry ingredients. Mix only until no streaks of flour remain.
  8. Carefully fold in the blueberries. If using frozen, do not thaw them first.
  9. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  10. Bake for 5 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) without opening the door.
  11. Continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, use full-fat Greek yogurt.
  • To prevent blueberries from sinking, gently toss them in one teaspoon of the flour mixture before folding them into the batter.
  • Baking at a high initial temperature helps create a nice dome shape.
  • This recipe works well with a zero-calorie sweetener that measures cup-for-cup like sugar.

Nutrition

Find it online: https://tasteportfolio.com/sugar-free-blueberry-muffins-moist-recipe/