Wholesome Blueberry Muffin Recipe for Diabetics: A Sweet and Nourishing Treat

Introduction

Living with diabetes doesn’t mean you have to miss out on enjoying delicious baked treats. With the right ingredients and careful planning, you can still indulge in a comforting blueberry muffin without causing significant spikes in blood sugar levels. This wholesome blueberry muffin recipe for diabetics is designed to be lower in sugar and higher in fiber, making it a scrumptious yet diabetes-friendly option for satisfying your sweet cravings.

Ingredients

Dry Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup granulated sugar substitute (such as erythritol or stevia)
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients:

• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract

Additional Ingredients:

• 1 cup fresh blueberries (or thawed, drained frozen blueberries)
• 1 tablespoon almond flour (for dusting the blueberries)

Directions

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick cooking spray.

2. In a large mixing bowl, whisk together the almond flour, coconut flour, sugar substitute, baking powder, and salt until well combined.

3. In another bowl, beat the eggs and then add the almond milk, melted coconut oil, and vanilla extract. Mix until smooth.

4. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.

5. In a separate small bowl, coat the blueberries with 1 tablespoon of almond flour to prevent them from sinking to the bottom of the muffins. Gently fold the dusted blueberries into the batter.

6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

7. Bake for 20-25 minutes or until the muffins are golden and a toothpick inserted into the center comes out clean.

8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

FAQ

Q: Can I use frozen blueberries instead of fresh ones?

A: Yes, you can use thawed, drained frozen blueberries in this recipe. Just be sure to coat them with almond flour as instructed to prevent excess moisture in the batter.

Q: What can I substitute for almond flour?

A: If you have a nut allergy, you can replace the almond flour with an equal amount of sunflower seed flour or a gluten-free all-purpose flour blend.

Q: Is coconut flour necessary for this recipe?

A: Yes, coconut flour provides moisture and structure to the muffins. It’s not recommended to substitute it entirely, but you may be able to replace a portion of it with oat fiber for a similar texture.

Q: Can I store these muffins for later consumption?

A: Store the cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze them for up to 3 months. To reheat, simply microwave for a few seconds or warm in the oven.

Q: How many carbs are in each muffin?

A: On average, each muffin contains about 10-12 grams of carbohydrates, making them suitable for a controlled diabetic diet. Always monitor your portions and consult with a healthcare professional if you have specific dietary concerns.

With this diabetic-friendly blueberry muffin recipe, you can savor the delightful combination of sweet blueberries and tender muffin without compromising your health. Enjoy this guilt-free treat as part of your balanced diet and relish the wholesome flavors while keeping your blood sugar in check.