Blueberry lemon muffins are bursting with flavor and are surprisingly simple to make. Classic muffin recipes, although satisfying to eat, unfortunately, tend to be high in added sugars. To give this baked good the same sweet flavor and mouthfeel without the added sugar, this recipe calls for the rare sugar, allulose, rather than traditional table sugar.
Allulose gives these muffins the taste and texture of table sugar without the added calories (0.4 calories per gram of allulose compared to 4 calories per gram of sucrose, or table sugar). Plus, it doesn’t raise blood insulin or glucose levels.
This rare sugar is 70% as sweet as sugar, so you’ll need about 1 1/3 cup of allulose for every cup of sugar. However, swap recommendations vary across allulose brands, so check the on-pack directions before exchanging.
Leaning on real fruit like frozen blueberries and lemons adds even more flavor to this recipe in a natural way. While frozen blueberries are used in this particular recipe, feel free to use fresh if you have that option on hand. Either way, including blueberries in your muffins, will give your dish a burst of flavor along with some antioxidants to support your overall health.
Makes 12 muffins
2 cups all-purpose flour
2 tsp baking powder
1/8 tsp kosher salt
1/4 cup unsalted butter, softened
1 cup allulose sweetener
2 large eggs, room temperature
2/3 cup whole milk, room temperature
1 1/2 tsp lemon zest
1 Tbsp fresh lemon juice
1/4 teaspoon almond extract
3/4 cup frozen blueberries
1/4 cup slivered almonds, toasted
2 Tbsp slivered almonds, toasted (optional, for topping muffins)
How to Make It
Preheat oven to 375 degrees F and line the cups of a 12-cup muffin pan with paper liners or coat with cooking spray.
Combine flour, baking powder, and salt in a large bowl; stir to combine. Set aside.
In a medium bowl, beat the butter and allulose together until light and creamy, about 1 minute. Add eggs, one at a time, beating well after each addition. Add the zest, extract, and milk to the egg mixture, and mix until combined.
Add dry ingredients to the wet mixture, and mix just until combined. Gently fold in blueberries and almonds (without popping the berries).
Spoon batter into cups of the prepared muffin pan. Sprinkle additional 2 tablespoons of almonds on top of the batter, if desired.
Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 20 minutes.
Transfer pan to a wire rack to cool for 5 minutes. Carefully remove muffins from the pan and place them onto a wire rack to cool.
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