LOW SUGAR BLUEBERRY MUFFIN RECIPE RECIPES

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EASY BLUEBERRY MUFFINS RECIPE - BBC GOOD FOOD



Easy blueberry muffins recipe - BBC Good Food image

Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats

Provided by Cassie Best

Categories     Dessert, Snack

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield Makes 12

Number Of Ingredients 10

100g unsalted butter softened, plus 1 tbsp, melted, for greasing
140g golden caster sugar
2 large eggs
140g natural yogurt
1 tsp vanilla extract
2 tbsp milk
250g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
125g pack blueberries (or use frozen)

Steps:

  • Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
  • Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
  • Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

Nutrition Facts : Calories 226 calories, FatContent 10 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.6 milligram of sodium

QUICK & EASY KETO BLUEBERRY MUFFINS (LOW CARB FRIENDLY ...



Quick & EASY Keto Blueberry Muffins (Low Carb Friendly ... image

Moist muffins stuffed with sweet blueberries and baked to perfection.

Provided by Megha Barot

Categories     Dessert

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 10

1 cup almond flour
2 tsp baking powder
1/4 cup butter, melted
2 tbsp almond milk
2 large eggs
1/4 cup Low Carb Sugar Substitute
20 drops liquid stevia
70 grams fresh blueberries
1 tsp vanilla extract
1/4 tsp Pink Himalayan Salt

Steps:

  • Grease a muffin tin or line it with muffin cups (and grease those if not suing parchment paper cups) and preheat your oven to 350 degrees F.
  • In a large mixing bowl melt the butter in the microwave.
  • Add in the remaining ingredients, except for the blueberries and combine using a hand mixer or a whisk until uniform in consistency (as seen in video).
  • Gently fold in your fresh blueberries.
  • Evenly divide the batter throughout 8 muffins and bake for 22-25 minutes.
  • Allow to cool for 5-10 minutes prior to handling. 
  • Best stored in a zip top bag or air tight container in the fridge up to 5 days. Enjoy with some butter for a quick grab and go breakfast!

Nutrition Facts : Calories 154 kcal, CarbohydrateContent 4 g, ProteinContent 4 g, FatContent 13 g, FiberContent 1 g, ServingSize 1 serving

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