Best 4 Low Sugar Blueberry Muffins Or Cake Recipes
Are you looking for an easy and satisfying way to enjoy sweet treats without compromising your health goals? If so, then these low-sugar blueberry muffins or cakes are perfect for you! Indulge in a delicious, guilt-free treat that will tantalize your taste buds without spiking your blood sugar levels. With simple, wholesome ingredients and a few mindful substitutions, you can create a moist, delectable, and nutritious snack or dessert that is sure to please everyone at the table.
Let's cook with our recipes!
BLUEBERRY MUFFINS (NO SUGAR AND LOW FAT)
Make and share this Blueberry Muffins (no Sugar and Low Fat) recipe from Food.com.
Provided by Olha7397
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients in mixing bowl.
- Make a well in center.
- Add yogurt, sweetener, milk and egg to well.
- Stir just until moistened.
- Quickly stir in blueberries.
- Spray muffin cups with no stick cooking spray.
- Fill 3/4 full.
- Bake in 400 F.
- oven for about 15 to 20 minutes until golden.
- Yield: 12 medium muffins.
- NOTE: To use sugar, omit sweetener and add 1/3 cup granulated sugar.
- Add 22 calories per muffin.
- Calories per muffin with liquid sweetener.
- 109 Cholesterol.
- 19 mg Sodium.
- 143 mg Fat.
- trace Company's Coming Light Recipes.
Nutrition Facts : Calories 117.6, Fat 0.9, SaturatedFat 0.3, Cholesterol 18.6, Sodium 159.4, Carbohydrate 23.1, Fiber 0.9, Sugar 6, Protein 4.1
LOW SUGAR BLUEBERRY MUFFINS OR CAKE
Great tasting low-sugar blueberry muffins or cake! Easy, tasty, delicious! What more could you ask for?? And to be even more great, you can substitute any kind of berry in this! This recipe uses regular bagged Splenda and regular sugar. If you use Splenda for baking, just use 3/4 cup Splenda for baking in the cake and 1/2 cup Splenda for baking in the topping.
Provided by wildheart
Categories Breads
Time 28m
Yield 9
Number Of Ingredients 14
Steps:
- Mix oil, egg, and milk together, stirring well.
- Mix flour, 1/2 cup sugar,1/4 cup splenda, salt, and baking powder together in a bowl.
- In a third bowl use a fork to cut together the 1/4 cup sugar, 1/4 cup Splenda, 1/4 cup butter, and the cinnamon.
- Make a well in flour, sugar, splenda, salt and baking powder mix and pour in the oil, egg and milk.
- Stir till lumps are gone; fold in blueberries (I used 2 cups).
- Spread in oiled 8x8 cake pan or in cupcake papers.
- Sprinkle the third mix over all.
- Bake at 400 degrees for 20-25 minutes for cake, or 15-20 minutes for cupcakes,.
- You can also use parchment to line the pan.
NO-SUGAR-ADDED BLUEBERRY AND BANANA WHEAT MUFFINS
For the health-conscious breakfast eater, this is a great substitute for fattier counterparts. You can use all-purpose flour in place of the wheat flour if desired. Other fruits can be substituted as well!
Provided by Speck
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 1h
Yield 18
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners.
- Mix together mashed bananas, egg, water, and oil in a large bowl. Mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that's okay!). Gently fold the blueberries into the batter.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Remove muffins from tins, and cool on a wire rack.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 14.8 g, Cholesterol 10.3 mg, Fat 6.6 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 119.4 mg, Sugar 2.4 g
BLUEBERRY MUFFINS
Homemade blueberry muffins burst with fresh flavor that store-bought can never duplicate-and it doesn't take rocket science to make them great. Overmixing leads to peaked tops, tough interiors and dry muffins, so follow these simple steps and your muffins will be beautiful and delicious!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon coarse sugar.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.
Nutrition Facts : ServingSize 1 Muffin
Tips:
- Use fresh or frozen blueberries for the best flavor. If using frozen blueberries, thaw them before adding them to the batter.
- Use ripe bananas for the best flavor and texture. Overripe bananas will make the muffins or cake more moist.
- Do not overmix the batter. Overmixing will make the muffins or cake tough.
- Bake the muffins or cake until a toothpick inserted into the center comes out clean. Overbaking will make them dry.
- Let the muffins or cake cool completely before frosting or serving.
Conclusion:
These low-sugar blueberry muffins or cake are a delicious and healthy treat that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a delicious and nutritious snack or dessert that is perfect for any occasion.
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