Best 4 Reduced Sugar Blueberry Muffins Recipes

Indulge in a burst of blueberry goodness with our collection of reduced-sugar blueberry muffin recipes, tailored to satisfy your sweet cravings without compromising on health. These delectable muffins are not just a treat for your taste buds but also a delightful addition to your healthy lifestyle. Each recipe offers a unique twist on the classic blueberry muffin, catering to diverse dietary preferences and ensuring there's a perfect muffin for everyone. From gluten-free to vegan and everything in between, our recipes are designed to make your baking experience enjoyable and rewarding. So, gather your ingredients, preheat your oven, and embark on a delightful journey into the world of reduced-sugar blueberry muffins.

Here are our top 4 tried and tested recipes!

SUGAR FREE BLUEBERRY MUFFINS

Sugar Free Blueberry Muffins image

This recipe for blueberry muffins can be made very low sugar, gluten free, or low carb as well.

Provided by SFD

Number Of Ingredients 10

Ingredients

Butter- 1 stick softened.
Sugar Alternative- 1 cup equivalent to sugar (granular works best.)
Eggs- 2.
Flour All Purpose (see post for low carb or gluten free alternatives- 2 cups.)
Salt- 1/2 teaspoon.
Baking powder- 2 teaspoons.
Vanilla Extract- 1 1/2 teaspoon.
Unsweetened almond milk- 1/2 cup (can use Greek Yogurt or if you must keep it strict sugar free, water- not recommended for taste.)
Blueberries- 1 cup fresh.
Additional granular sugar alternative if desired for topping.

Steps:

Preheat your oven to 375 prep your muffin pans for nonstick. I am a fan of parchment paper used as liners however, you can use what works best for you.
In a mixing bowl, cream together your butter, sugar alternative, and eggs.
In a smaller bowl, mix together the dry ingredeints flour, salt and baking powder.
Slowly add the dry ingredients to the first mixing bowl and cream together.
Gently mix in the vanilla extract and the almond milk.
Remove the bowl from the mixer and by hand, gently fold in the blueberries. Do not over mix as this will break up the blueberries.
Fill each muffin cup about 2/3 of the way. Sprinkle the tops with additional sugar alternative if desired. Bake for 25-30 minutes.
Allow to cool before serving.

NO-ADDED-SUGAR BLUEBERRY MUFFINS

No-Added-Sugar Blueberry Muffins image

No granulated white stuff needed in these treats. Instead, they're made with a naturally sweet combo of applesauce and puréed ripe bananas (not to mention fresh blueberries). Just note that the muffins may look paler than others you've made before-because the batter is low in sugar and fat, they won't brown much in the oven. If you're left with extra muffins, freeze and then reheat in the microwave for 20 to 30 seconds whenever you're ready to enjoy.

Categories Brunch,Breakfast,Snacks

Time 25m

Yield 12 servings

Number Of Ingredients 6

Ingredients

1 small Banana(s) very ripe
0.5 cup(s) Unsweetened applesauce
2 large egg(s) Egg(s)
2 Tbsp Canola oil
2 cup(s) Self-rising flour
1.5 cup(s) Fresh blueberries

Steps:

Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
Peel the banana, break it into pieces, and add to a small food processor. Add the applesauce and pulse until completely smooth, stopping to scrape down the sides of the bowl as needed. Add the eggs and oil and pulse until well combined.
In a medium bowl, combine the flour and banana mixture. Fold in the berries. Divide the batter among the prepared muffin cups. Bake until a tester inserted into the centers comes out clean, about 15 minutes. Serve warm or at room temperature.
Serving size: 1 muffin

Nutrition Facts : Calories 44 kcal

BLUEBERRY MUFFINS (NO SUGAR AND LOW FAT)

Blueberry Muffins (no Sugar and Low Fat) image

Make and share this Blueberry Muffins (no Sugar and Low Fat) recipe from Food.com.

Provided by Olha7397

Categories Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon finely grated fresh lemon rind
1 cup low-fat plain yogurt (less than 1% MF)
3 1/4 teaspoons liquid sweetener (see Note)
1/2 cup skim milk
1 large egg, fork beaten
1 cup blueberries, fresh or frozen

Steps:

Mix first 4 ingredients in mixing bowl.
Make a well in center.
Add yogurt, sweetener, milk and egg to well.
Stir just until moistened.
Quickly stir in blueberries.
Spray muffin cups with no stick cooking spray.
Fill 3/4 full.
Bake in 400 F.
oven for about 15 to 20 minutes until golden.
Yield: 12 medium muffins.
NOTE: To use sugar, omit sweetener and add 1/3 cup granulated sugar.
Add 22 calories per muffin.
Calories per muffin with liquid sweetener.
109 Cholesterol.
19 mg Sodium.
143 mg Fat.
trace Company's Coming Light Recipes.

Nutrition Facts : Calories 117.6, Fat 0.9, SaturatedFat 0.3, Cholesterol 18.6, Sodium 159.4, Carbohydrate 23.1, Fiber 0.9, Sugar 6, Protein 4.1

REDUCED SUGAR BLUEBERRY MUFFINS

Reduced Sugar Blueberry Muffins image

Make and share this Reduced Sugar Blueberry Muffins recipe from Food.com.

Provided by Millereg

Categories Quick Breads

Time 55m

Yield 12-14 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
4 ounces unsalted butter or 4 ounces margarine, softened
1 cup sugar substitute (Splenda or similar)
2 1/2 ounces honey
2 large eggs
1 teaspoon vanilla
4 1/2 ounces skim milk or 4 1/2 ounces low-fat milk
8 ounces fresh blueberries or 8 ounces frozen blueberries

Steps:

Preheat oven to 350°F.
Line 12 to 14 muffin cups with paper liners.
Sift together flour, baking powder and salt; set aside.
Beat together butter or margarine, sugar substitute, and honey with an electric mixer until light and fluffy.
Add eggs one at a time beating well after each addition.
Stir in vanilla.
Alternately stir in flour mixture and milk, beginning and ending with flour mixture.
Fold in berries.
Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes.
Cool in pan 10 minutes on a wire rack.
Remove from pan.
Cool completely on wire rack.

Tips:

Use fresh or frozen blueberries for the best flavor. If using frozen blueberries, thaw them completely before using.
For a sweeter muffin, add an extra 1/4 cup of sugar.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
To make the muffins gluten-free, use gluten-free flour.
For a vegan version of these muffins, use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) instead of an egg, and use almond milk or soy milk instead of buttermilk.
To store the muffins, keep them in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for up to 2 months. To freeze, place the muffins in a single layer on a baking sheet and freeze for 1 hour. Then, transfer the muffins to a freezer-safe bag or container.

Conclusion:

These reduced-sugar blueberry muffins are a delicious and healthy way to start your day. They're also a great snack or dessert. With just a few simple ingredients, you can make these muffins in no time. So next time you're craving something sweet, give these muffins a try.

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