Sugar Free Blueberry Muffins

Simple Diabetic Sugar Free Blueberry Muffins

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These Low carb Sugar Free Blueberry Muffins are moist and tender and believe it or not, diabetic friendly!

diabetic sugar free blueberry muffins
Diabetic Sugar Free Blueberry Muffins

These healthy sugar free blueberry muffins are easy to make and a healthy version of a classic favourite. Forget the almond flour and the coconut flour! We use Keto Wheat Flour, which gives us a better texture and flavour that is more in line with a traditional muffin without the carbs.

What makes these Sugar Free Blueberry Muffins better than the rest?

We use fresh blueberries and coat them with Sugar-Free Walden Farms blueberry Syrup and then toss them in Splenda Granulated sweetener. This step adds a little extra blueberry flavour and moisture around each blueberry and also prevents the fruit and the muffin from drying out.

Ingredients List

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Helpful Tips and FAQs

 Sugar Free Blueberry Muffins
Easy to Make Sugar Free Blueberry Muffins


King Arthur keto Wheat Flour Substitutions

Almond Flour – Almond flour can be used at a 1 to 1 ratio, but alterations may be needed to the liquid ingredients. Using Almond Flour will also affect the final height/rise of the muffins, bread or cake. Almond Flour is finely ground almonds (skins removed) which can also change the overall flavour. Expect a nuttier flavour with a denser texture.

Coconut Flour – Coconut flour can be used as a low-carb replacement. As with almond flour, you will need to alter the liquid ingredients. Coconut flour tends to be absorbent, meaning you may need to add extra liquid to compensate. To maintain the calorie and carb content, adding extra egg or egg whites is a good option. You may lose some of the flavour, due to the coconut flavour. The end bake will also be denser.

Carbalose Flour – This is another excellent substitution for King Arthur Keto Wheat Flour. The ratio is 1-1 with the K.A. Keto Flour. One must-do of Carbalose Flour is that you need to sift it well. Sift it at least once, but twice is better. It is a dense flour and the sifting will help to add some air and lighten it up. You may need to alter the liquid ingredients. having extra egg whites on hand makes it easy to alter liquids as you go.

All-Purpose Flour – As with most non-low-carb recipes all-purpose flour is the main ingredient. You can easily switch out the King Arthur Keto Flour with All Purpose on a 1-1 ratio. Reduce the amount of baking powder to almost half. You may also need to reduce the liquids. It is a good idea to add the liquid ingredients slowly so that if your batter seems to be getting thin, you can reduce the liquid. The use of all-purpose will increase the carbs significantly.

diabetic sugar free. blueberry muffins
Diabetic Sugar Free Blueberry Muffins

Sweetener Substitutions

I use Splenda granulated whenever possible as it does not negatively impact my blood sugar. I find that sweeteners that contain sugar alcohols cause my blood sugar to rise. If this is not a concern for you or you have a preferred sweetener, by all means, make substitutions that suit your preferences and dietary needs. Keep in mind that substituting the sweetener may change the overall nutritional information.

Walden Farms Syrup Substitutions

A substitute for the Walden Farms Blueberry Syrup is SweetLeaf Sugar-Free Stevia Blueberry Syrup. Unlike Walden Farms, it has calories and carbs. Walden Farms is recommended as it is zero-calories, zero-carbs and zero-fat. You may need to adjust the nutritional values if you use an alternative syrup.

Using Frozen Blueberries

If using frozen blueberries instead of fresh, allow the berries to fully thaw and drain any moisture from them before using them in the recipe.

Storing Instructions

Store muffins in an airtight container at room temperature or refrigerated for up to 4 days. Freeze muffins in a large ziplock bag or an airtight container for up to one month.

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Expert Tips for the Best Sugar Free Blueberry Muffins

Sift the Flour

Before you start making the recipe, it is important to sift the flour. Low Carb flour tens to be denser and sifting will help to add some air into the flour, reducing the denseness. Sift the flour with the baking powder

picture of king arthur keto wheat flour being sifted in a sieve

Prepare the blueberries

Chop or cut in half, half of the blueberries in the recipe.

Place all of the blueberries in a small bowl. Add the Walden Farms Syrup and coat the berries.

Add half of the sweetener and stir well to coat the blueberries.

Set aside.

Room Temperature Ingredients

Having your ingredients at room temperature results in a smoother batter. For example, cold eggs will make the butter solidify, and cold flour or cold milk makes the batter thicker than desired. Remove your eggs and milk from the fridge in advance. To warm cold eggs, place them in warm water for a couple of minutes.

Using a Wire Cooling Rack

Remove the muffins from the baking tray after you take them out of the oven, to prevent them from baking further in the hot pan. If you don’t have a wire cooling rack, lift the muffins and turn them on their side to let the heat escape from under the paper liner.

The Sugar Free Blueberry Muffins Recipe

sugar free blueberry muffins

Diabetic Sugar Free Blueberry Muffins

A simple diabetic friendly Sugar Free Blueberry Muffin Recipe.
Print Pin
Course: Snack
Cuisine: American
Prep Time: 12 minutes
Cook Time: 20 minutes
Servings: 12
Calories: 115kcal
Author: The Naked Diabetic
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  • Preheat oven to 350 °F
  • Chop half of the blueberries and leave the rest whole.
  • Place blueberries into a small bowl and toss with the Walden Farms Blueberry Syrup.
  • Add 1/4 cup of the Splenda to the blueberries and toss. Set aside.
  • Sift the flour, baking powder and salt into another bowl.
  • In a large mixing bowl, cream the butter.
  • Add the eggs, egg whites, vanilla extract and sweetener and continue mixing.
  • Mix in the flour and the milk, on low speed, alternating between the flour and the milk.
  • Fold in the blueberry mixture.
  • Divide between 12 lined muffin tins.
  • Bake fo 18-20 minutes, or until a toothpick comes out clean when inserted int the center.


Calories: 115kcal | Carbohydrates: 11g | Fiber: 6g | Net Carbs: 5gr | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 305mg | Potassium: 75mg | Sugar: 1g | Calcium: 103mg | Iron: 1mg

Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands

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This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.