Is it possible to make a muffin without sugar without sacrificing flavor? Yes it is! These Sugar Free Blueberry Muffins are rich in spices and delicious for breakfast or snack. Using honey as the sweetener, your family will ask for these muffins again and again!
I don't know about you, but I love a good muffin. They are the ultimate breakfast food or snack. The problem is, they are usually full of sugar.
I have a sugar free solution for you! These sugar free blueberry muffins are full of flavor but without the refined white sugar. Win-win, right?
Using honey as a sugar
I am sure you have heard it before, but we have our own bees in our back yard. Therefore, we look for ways to use honey in our cooking.
While honey has a lot of great health benefits, it is also beneficial to use in place of sugar.
Honey to sugar has a one to one ratio when swapping one for the other in breads, muffins, etc... If the recipe calls for 1 cup or more of sugar, then you will want to reduce the honey to ¾ cup.
Honey has water in it, so you may also need to reduce the amount of liquid in that particular recipe. For this blueberry muffins recipe, I left the liquid amount the same.
- all purpose flour
- baking soda
- buttermilk (or soured milk)
- vanilla extract
- blueberries (fresh or frozen)
You will first want to mix the dry ingredients together.
The key for these muffins to help replace the sweetness of the sugar is the cinnamon and nutmeg flavors. They will add such a depth of flavor to these muffins to help offset the lack of refined sugar.
Next, add the wet ingredients.
Adding the honey
I added the honey with the wet ingredients. Honey has a different texture than sugar so the batter will look different. Be sure to stir all ingredients in well, but do not over mix.
When you overmix a muffin batter, the overmixing can result in tough muffins, not soft.
I don't know about you, but I really have buttermilk on hand at our house. You can use regular milk or almond milk to make this recipe dairy free.
But if you want the same effect as buttermilk, for this recipe, you can take 1 cup of milk (1%-whole milk, doesn't matter) and add 1 teaspoon of lemon juice to the milk.
The result is a soured milk that acts the same as buttermilk.
Wait-there are 18 grams of sugar in sugar free muffins?
The sugar free I am talking about is refined white sugar. The sugar that is in these muffins are the naturally occurring sugar in honey and the blueberries. If you need a strict sugar free diet, check with your doctor.
The muffins need to be baked at 375 degrees for 15-20 minutes. They will be done when a toothpick inserted into the center of a muffin tests clean.
Be sure to store these muffins in an airtight container on the counter for up to 3 days. Make sure they are not in direct sunlight.
Pin for later!
Sugar Free Blueberry Muffins
- 2 ½ cup all purpose flour
- ¾ cup honey
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 egg
- 1 cup buttermilk
- ⅔ cup oil
- 2 teaspoon vanilla
- 2 cup blueberries fresh or frozen
- Preheat oven to 375 degrees
- Mix together dry ingredients: flour, salt, baking soda, cinnamon and nutmeg in a large bowl
- Stir in honey, egg, buttermilk, oil and vanilla and mix until all ingredients are incorporated well
- Fold in blueberries
- Fill muffin cups ¾ full that have been lightly greased with cooking spray
- Bake for 15-20 minutes at 375 degrees or until tops of muffins are firm and a toothpick inserted into the center comes out clean
- Remove from oven and let cool for 10 minutes
- Loosen muffins with a knife and remove from pan. Place on cooling rack