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Blueberry muffins
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4.89 from 9 votes

Blueberry Muffins

Looking for something a little sweet for a morning bite or afternoon snack? These healthy blueberry muffins only have 77 calories and 4.3 net carbs each!
Prep Time10 mins
Cook Time20 mins
Cooling Time20 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Diet: Diabetic, Gluten Free
Keyword: blueberry muffins, easy breakfast recipes
Servings: 8
Calories: 87kcal
Author: Diabetic Foodie

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C) and place paper muffin liners in a muffin tray. Spray oil or non-stick spray into the muffin liners, then set aside.
  • In a large mixing bowl, add all the dry ingredients and whisk well, making sure there are no lumps.
  • In a separate bowl, whisk together the wet ingredients until smooth.
  • Add the wet ingredients to the dry ingredients and mix until well-combined.
  • Fold in the blueberries, making sure they are evenly distributed throughout the batter.
  • Spoon the muffin batter into the paper liners, filling them almost to the top.
  • Place in the oven and bake for 20 – 25 minutes until a toothpick inserted in the middle of a muffin comes out clean.
  • Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes.
  • Remove the muffins from the pan and transfer to a wire rack to cool completely.

Notes

This recipe is for 8 muffins. Each serving is 1 muffin.
Feel free to swap out the blueberries for other berries or even sugar-free chocolate chips if you prefer.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1muffin | Calories: 87kcal | Carbohydrates: 5.8g | Protein: 3.7g | Fat: 5.8g | Saturated Fat: 1.6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 46.6mg | Sodium: 280.3mg | Potassium: 57.3mg | Fiber: 1.5g | Sugar: 2.9g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 4.3g