• Katherine Arthurs

Sugar Free Blueberry Muffins

I know everyone has their favorite blueberry muffin recipe – kinda boring post. BUT I have been on a mission to create a recipe WITHOUT white sugar. Enter this recipe. You won’t even notice – especially when you serve them warm with a large pad of butter on top! Make these this weekend!

Sugar Free Blueberry Muffins

½ cup softened butter

1 cup rice brown syrup

2 eggs

1 teaspoon vanilla extract

2 cups gluten free flour blend (I use Bob Red Mills)

½ teaspoon salt

2 teaspoon baking powder

½ cup milk (or coconut milk)

1 cup blueberries

Preheat oven to 375 degrees. Prepare your muffing pan, either spray with oil, use butter or parchment paper.

Using an electric mixer, cream together butter and brown rice syrup. Add the eggs one at a time – beating well in between. This is a good time to scrape down the sides of the bowl too. Add the vanilla extract. In a separate bowl, combine the flour, salt and baking powder.

Turn the mixer on low and add half of the flour, salt and baking powder. Then add half of the milk and then repeat – mix until just combine. Using a spatula or wooden spoon add the blueberries – folding them carefully. Add the mixture to your muffin tins. Put in the oven and bake for 30-35 minutes. **I used jumbo muffin tins so they took 40 minutes to cook. Remove and let cool 15-10 minutes in the muffin dish. Remove and let cool the remaining of the time on a wire rack.


*Adapted from the New York Time Blueberry Muffins