Diabetic Friendly Blueberry Muffins Easy

Yo, what’s good, fam? If you’re lookin’ for a sweet treat that’s easy on the sugar, you gotta try these diabetic-friendly blueberry muffins! It’s that perfect combo of tasty and healthy, and trust me, you won’t even miss the extra sugar. Let’s get into it!

Diabetic Friendly Blueberry Muffins

These muffins are packed with flavor and are a great way to satisfy your sweet tooth without breaking the rules. They’re perfect for breakfast or a snack, and the best part is they come together in no time. So, let’s not waste any more time and get to making these delicious goodies!

Ingredients:

1 cup whole wheat flour
1/2 cup almond flour
1/4 cup erythritol (or your favorite sugar substitute)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened applesauce
2 large eggs
1 tsp vanilla extract
1 cup fresh or frozen blueberries

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or grease it lightly.
In a large bowl, mix the whole wheat flour, almond flour, erythritol, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together the applesauce, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, or your muffins will be tough!
Gently fold in the blueberries, making sure they’re evenly distributed throughout the batter.
Spoon the batter into the prepared muffin cups, filling them about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for about 5 minutes before transferring them to a wire rack.

There you have it, folks! A simple, delicious, and guilt-free treat to enjoy. These muffins stay moist and flavorful, and they’re perfect for sharing with friends and family. So go ahead, whip up a batch, and get ready to enjoy the love in every bite!