Blueberry Muffins: Refined Sugar Free
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Have you been searching for the perfect bakery-style blueberry muffins recipe that is moist, delicious, and full of natural flavors?
In this new episode, we are showing you how to make the best blueberry muffins recipe, perfect for any snack, breakfast, or dessert!
These homemade blueberry muffins are quick and easy to make. They have a deliciously moist and tender core packed with fresh blueberries and a perfect golden brown cinnamon streusel topping.
In this recipe, we use all-purpose flour, but you can use 100% whole wheat flour or a combination of both. A gluten-free flour blend also works. Just keep in mind that changing the flour from all-purpose will slightly affect the texture of the muffins.
We truly can’t wait for you and your family to try this refined sugar-free recipe!
Bon appétit!
Difficulty: 
Prep time: 20 mins / Cook time: 25 mins / Servings: 10 muffins
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Cinnamon Streusel Topping
1.3 oz (36g) - Almond flour
1.3 oz (36g) - Flour
½ tsp (1.5g) - Cinnamon
1.3 oz (36g) - Butter
4 tbsp (35g) - Xylitol
Blueberry Muffins
1½ cups (220g) - Flour
½ cup (100g) - Xylitol
2 tsp (12g) - Baking soda
3 tsp (13g) - Apple cider vinegar
⅔ cup (160ml) - Milk
⅓ cup (76g) - Butter
1 - Egg
1 - Lemon
1 pinch - Sea salt flakes
1½ cups (275g) - Blueberries
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Cinnamon Streusel Topping
1 - To a large mixing bowl, add the xylitol and butter. Using your hands, gently combine to form a breadcrumb-like consistency.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
2 - Add in the almond flour, plain flour, and cinnamon. Then, using your hands, combine everything together to get a crumbly but sticky mix. Set aside in the fridge.
Blueberry Muffins
1 - To a large bowl, add the flour, baking soda, and salt flakes. Then, whisk everything together with a whisk and set aside.
2 - In another glass bowl, add the butter and microwave for 20 seconds. Then, whisk the softened butter before adding in the xylitol and then cream together.
3 - Crack in the egg and whisk until well combined before whisking in the milk.
4 - Add ⅓ of the dry ingredients to the wet mix and whisk vigorously to combine. Repeat the process with another ⅓ of the mix.
5 - Pour the batter onto the last third of the dry ingredients. Whisk to combine, making sure there are no lumps of flour.
6 - Using a microplane zester, grate the zest of the lemon and add it to the batter along with the apple cider vinegar. Then, gently whisk to combine.
7 - Finally, stir in the blueberries using a silicone spatula.
8 - Preheat your oven to 350℉ (175℃).
9 - Line a muffin pan with muffin liners. Then, add 2 scoops of batter to each muffin mold using an ice cream scoop.
10 - Sprinkle the cinnamon streusel over each muffin. Then, transfer the muffin tray to a 350℉ (175℃) oven and bake for about 25 minutes.
11 - Once baked, allow to cool for a few minutes before removing the muffins from the tray and transferring them to a cooling rack to further cool down.
12 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.