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Sugar Free Blueberry Muffins
A delicious sugar free muffin full of blueberries. Cinnamon and nutmeg add flavor to this breakfast favorite.
Course
Bread
Cuisine
American
Keyword
honey, sugar free
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
14
muffins
Calories
260
kcal
Author
Kim Strawn
Ingredients
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
Instructions
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
Serve
Nutrition
Calories:
260
kcal
|
Carbohydrates:
36
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
14
mg
|
Sodium:
268
mg
|
Potassium:
79
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
58
IU
|
Vitamin C:
2
mg
|
Calcium:
30
mg
|
Iron:
1
mg