25+ Irresistible Diabetic Blueberry Muffin Recipes You Can Enjoy Guilt-Free

Blueberry muffins are a timeless favorite, but for those managing diabetes, traditional recipes packed with sugar and refined flour can cause blood sugar spikes.

The good news? You don’t have to give up this delicious treat! With the right ingredients and mindful substitutions, you can enjoy soft, fluffy, and naturally sweet blueberry muffins without compromising your health.

In this blog post, we’ve rounded up 25+ diabetic-friendly blueberry muffin recipes that cater to different dietary preferences, including low-carb, keto, gluten-free, high-protein, and vegan options.

Whether you’re looking for a quick breakfast, a post-workout snack, or a guilt-free dessert, these recipes will satisfy your cravings while keeping your blood sugar stable.

25+ Irresistible Diabetic Blueberry Muffin Recipes You Can Enjoy Guilt-Free

With so many diabetic-friendly blueberry muffin recipes to choose from, you no longer have to feel deprived when craving something sweet.

From quinoa and almond flour variations to Greek yogurt and chia seed muffins, there’s a recipe for every taste and dietary need.

These muffins are not only low in sugar and high in fiber but also packed with nutrients that help manage blood sugar levels effectively.

So go ahead, try out these delicious and healthy recipes, and enjoy the comfort of homemade blueberry muffins without worrying about sugar spikes.

Let us know in the comments which one is your favorite, and happy baking!

Low-Carb Blueberry Almond Muffins

These delicious low-carb blueberry muffins are perfect for diabetics looking to enjoy a sweet treat without the sugar spike. Made with almond flour and natural sweeteners, they offer a moist and flavorful bite while keeping your blood sugar levels in check.

Ingredients:

• 2 cups almond flour
• 1/3 cup granulated erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together almond flour, erythritol, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs, then mix in almond milk, coconut oil, and vanilla extract.
4. Slowly fold the wet ingredients into the dry ingredients until well combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool before serving.

These almond flour blueberry muffins are rich in protein and fiber, making them a nutritious and satisfying option for breakfast or snacks. They are naturally gluten-free and diabetic-friendly, ensuring you can indulge without guilt.

Whole Wheat Blueberry Chia Muffins

Packed with fiber and omega-3 fatty acids, these whole wheat blueberry muffins are perfect for diabetics who want to enjoy a healthy, filling treat. The combination of whole wheat flour and chia seeds adds extra nutrients and helps regulate blood sugar levels.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/3 cup granulated stevia or monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp chia seeds
• 1/2 cup unsweetened applesauce
• 1/2 cup unsweetened almond milk
• 1/4 cup olive oil or melted butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix whole wheat flour, sweetener, baking powder, baking soda, salt, and chia seeds.
3. In a separate bowl, whisk together applesauce, almond milk, olive oil, and vanilla extract.
4. Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the blueberries gently.
6. Spoon the batter into muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let muffins cool before serving.

These whole wheat blueberry muffins are a fantastic alternative to traditional high-carb options. The fiber from the whole wheat flour and chia seeds helps with digestion and blood sugar control, making them a great choice for a healthy lifestyle.

Coconut Flour Blueberry Muffins

These light and fluffy coconut flour blueberry muffins are a low-carb delight for diabetics. Coconut flour is high in fiber and low in carbohydrates, making these muffins a satisfying treat that won’t cause blood sugar spikes.

Ingredients:

• 1/2 cup coconut flour
• 1/3 cup granulated monk fruit sweetener
• 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/3 cup unsweetened coconut milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together coconut flour, sweetener, baking powder, and salt.
3. In another bowl, beat the eggs, then add coconut milk, melted butter, and vanilla extract.
4. Slowly mix the wet ingredients into the dry ingredients until a smooth batter forms.
5. Gently fold in the blueberries.
6. Divide the batter evenly into the muffin cups.
7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool before serving.

Coconut flour adds a delicate texture and natural sweetness to these muffins, making them an excellent choice for those managing diabetes. These muffins are packed with healthy fats and fiber, keeping you full and satisfied without spiking your blood sugar.

Enjoy these diabetic-friendly blueberry muffins as a delicious and nutritious part of your diet!

Sugar-Free Oatmeal Blueberry Muffins

These hearty and nutritious oatmeal blueberry muffins are perfect for diabetics who want a fiber-rich breakfast or snack. Made with rolled oats and a natural sugar substitute, these muffins provide slow-releasing energy without causing blood sugar spikes.

Ingredients:

• 1 cup rolled oats
• 1 cup whole wheat flour
• 1/3 cup granulated monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 cup unsweetened applesauce
• 1/2 cup unsweetened almond milk
• 2 large eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix rolled oats, whole wheat flour, sweetener, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together applesauce, almond milk, eggs, coconut oil, and vanilla extract.
4. Slowly fold the wet ingredients into the dry ingredients until combined.
5. Gently stir in the blueberries.
6. Divide the batter evenly into muffin cups, filling about ¾ full.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let muffins cool before serving.

These sugar-free oatmeal blueberry muffins are packed with fiber and healthy carbohydrates that promote stable blood sugar levels. They’re a satisfying choice for breakfast or an on-the-go snack.

Greek Yogurt Blueberry Protein Muffins

These high-protein blueberry muffins are an excellent choice for diabetics looking to add more protein to their diet while keeping sugar intake low. Greek yogurt and eggs provide extra protein, making these muffins filling and nutritious.

Ingredients:

• 1 cup whole wheat flour
• 1/3 cup almond flour
• 1/3 cup granulated stevia or erythritol
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup plain Greek yogurt
• 2 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix whole wheat flour, almond flour, sweetener, baking powder, baking soda, and salt.
3. In another bowl, whisk together Greek yogurt, eggs, almond milk, melted butter, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed.
5. Fold in the blueberries carefully.
6. Spoon the batter into the muffin cups, filling each about ¾ full.
7. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
8. Let muffins cool before serving.

These protein-packed blueberry muffins are a great way to stay full and energized throughout the day. The combination of Greek yogurt and almond flour helps balance blood sugar levels, making them a diabetic-friendly treat.

Flaxseed Blueberry Muffins

These flaxseed blueberry muffins are loaded with fiber and omega-3s, making them a fantastic option for diabetics. The nutty flavor of flaxseed pairs beautifully with the sweetness of blueberries, offering a nutritious and delicious snack.

Ingredients:

• 1 1/4 cups almond flour
• 1/4 cup ground flaxseed
• 1/3 cup granulated monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix almond flour, flaxseed, sweetener, baking powder, baking soda, and salt.
3. In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
4. Slowly mix the wet ingredients into the dry ingredients until combined.
5. Gently fold in the blueberries.
6. Fill each muffin cup about ¾ full with batter.
7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
8. Let muffins cool before serving.

These flaxseed blueberry muffins are an excellent source of fiber, helping with digestion and blood sugar regulation. They are a great choice for diabetics looking for a delicious yet healthy baked good.

Enjoy these diabetic-friendly blueberry muffins as a wholesome addition to your diet!

Keto Blueberry Muffins

These keto-friendly blueberry muffins are perfect for diabetics who want to enjoy a sweet treat without the carbs. Made with almond flour and natural sweeteners, they are low in sugar and high in healthy fats, making them a great option for maintaining balanced blood sugar levels.

Ingredients:

• 2 cups almond flour
• 1/3 cup granulated erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix almond flour, sweetener, baking powder, and salt.
3. In another bowl, whisk together eggs, melted butter, almond milk, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until just mixed.
5. Gently fold in the blueberries.
6. Divide the batter evenly into muffin cups, filling about ¾ full.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let muffins cool before serving.

These keto blueberry muffins are a delicious low-carb alternative to traditional muffins. With healthy fats and protein, they keep you full while preventing blood sugar spikes, making them an ideal diabetic-friendly snack.

Buckwheat Blueberry Muffins

Despite its name, buckwheat is not wheat but a nutrient-dense seed that is perfect for diabetics. These buckwheat blueberry muffins are packed with fiber and plant-based protein, making them a hearty and satisfying choice.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup almond flour
• 1/3 cup granulated stevia or monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix buckwheat flour, almond flour, sweetener, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together almond milk, applesauce, eggs, coconut oil, and vanilla extract.
4. Slowly combine wet ingredients with dry ingredients, stirring until just mixed.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let muffins cool before serving.

These buckwheat blueberry muffins are a fantastic whole-grain option for diabetics. They provide slow-digesting carbohydrates that help maintain stable blood sugar levels while delivering a rich, nutty flavor.

Avocado Blueberry Muffins

Avocados bring a unique twist to these diabetic-friendly blueberry muffins, adding healthy fats and a creamy texture. These muffins are rich in fiber and naturally low in sugar, making them a great option for a nutritious snack.

Ingredients:

• 1 cup almond flour
• 1/2 cup oat flour
• 1/3 cup granulated monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 medium ripe avocado, mashed
• 2 large eggs
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix almond flour, oat flour, sweetener, baking powder, baking soda, and salt.
3. In another bowl, mash the avocado until smooth, then whisk in eggs, almond milk, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until just mixed.
5. Gently fold in the blueberries.
6. Divide the batter into muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
8. Let muffins cool before serving.

These avocado blueberry muffins are an excellent source of heart-healthy fats and fiber, making them a fantastic option for diabetics. The creamy texture from the avocado makes these muffins incredibly moist while keeping them low in carbs and sugars.

Enjoy these delicious and healthy blueberry muffins as a guilt-free treat!

Quinoa Blueberry Muffins

Quinoa flour adds a protein-packed and fiber-rich twist to these diabetic-friendly blueberry muffins. With a mild, nutty flavor and a soft, fluffy texture, these muffins are a nutritious option that helps keep blood sugar levels stable.

Ingredients:

• 1 cup quinoa flour
• 1/2 cup almond flour
• 1/3 cup granulated monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 2 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix quinoa flour, almond flour, sweetener, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
4. Slowly fold the wet ingredients into the dry ingredients until combined.
5. Gently stir in the blueberries.
6. Fill each muffin cup about ¾ full with batter.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Allow muffins to cool before serving.

These quinoa blueberry muffins are high in protein, gluten-free, and packed with fiber, making them a great option for diabetics looking for a satisfying and healthy snack.

Zucchini Blueberry Muffins

Adding zucchini to these muffins keeps them moist while adding extra fiber and nutrients. These low-carb, naturally sweetened muffins are a delicious way to get in some extra veggies while keeping your blood sugar levels in check.

Ingredients:

• 1 1/2 cups almond flour
• 1/3 cup granulated erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup grated zucchini (moisture squeezed out)
• 2 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix almond flour, sweetener, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together grated zucchini, eggs, almond milk, melted coconut oil, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until combined.
5. Fold in the blueberries.
6. Fill muffin cups about ¾ full.
7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
8. Let muffins cool before serving.

These zucchini blueberry muffins are a great way to incorporate more vegetables into your diet while enjoying a delicious, diabetic-friendly treat. They are moist, flavorful, and perfect for a healthy breakfast or snack.

Pumpkin Blueberry Muffins

These pumpkin blueberry muffins are packed with fiber, beta-carotene, and natural sweetness while remaining low in sugar and carbs. The combination of pumpkin and blueberries makes for a flavorful and moist muffin perfect for diabetics.

Ingredients:

• 1 1/2 cups almond flour
• 1/3 cup coconut flour
• 1/3 cup granulated stevia or monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup canned pumpkin puree (unsweetened)
• 2 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix almond flour, coconut flour, sweetener, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together pumpkin puree, eggs, almond milk, melted coconut oil, and vanilla extract.
4. Slowly fold the wet ingredients into the dry ingredients until just combined.
5. Gently fold in the blueberries.
6. Divide the batter into muffin cups, filling about ¾ full.
7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
8. Let muffins cool before serving.

These pumpkin blueberry muffins are a great way to enjoy a seasonal, nutrient-dense treat while maintaining stable blood sugar levels. They are rich in fiber and flavor, making them a wonderful addition to a diabetic-friendly diet.

Enjoy these delicious and healthy blueberry muffin variations as part of your balanced lifestyle!

Coconut Flour Blueberry Muffins

These coconut flour blueberry muffins are an excellent low-carb, high-fiber treat for diabetics. Coconut flour helps create a light, fluffy texture while keeping the carb count low, making these muffins a great choice for managing blood sugar levels.

Ingredients:

• 1/2 cup coconut flour
• 1/3 cup granulated monk fruit sweetener
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix coconut flour, sweetener, baking soda, and salt.
3. In another bowl, whisk together eggs, melted coconut oil, almond milk, and vanilla extract.
4. Slowly fold the wet ingredients into the dry ingredients until combined.
5. Gently stir in the blueberries.
6. Divide the batter evenly into muffin cups, filling about ¾ full.
7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
8. Allow muffins to cool before serving.

These coconut flour blueberry muffins are packed with fiber and healthy fats, making them a nutritious and satisfying option for diabetics. The coconut flour helps keep them light and fluffy while providing a natural sweetness.

Chia Seed Blueberry Muffins

Chia seeds add a boost of fiber and omega-3s to these delicious blueberry muffins. They help slow digestion and prevent blood sugar spikes, making this recipe ideal for diabetics looking for a healthy, nutrient-dense snack.

Ingredients:

• 1 cup almond flour
• 1/3 cup oat flour
• 1/3 cup granulated erythritol or stevia
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp chia seeds
• 1/2 cup unsweetened almond milk
• 2 large eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix almond flour, oat flour, sweetener, baking powder, baking soda, salt, and chia seeds.
3. In another bowl, whisk together almond milk, eggs, melted coconut oil, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until just mixed.
5. Fold in the blueberries gently.
6. Fill each muffin cup about ¾ full with batter.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let muffins cool before serving.

These chia seed blueberry muffins are a great way to add extra fiber and protein to your diet while keeping sugar levels in check. They are soft, flavorful, and packed with healthy nutrients to keep you energized throughout the day.

Hazelnut Blueberry Muffins

Hazelnut flour adds a delicious, nutty flavor to these diabetic-friendly blueberry muffins while keeping them low in carbs. These muffins are rich in fiber and healthy fats, making them a perfect choice for a satisfying, blood sugar-friendly snack.

Ingredients:

• 1 cup hazelnut flour
• 1/2 cup almond flour
• 1/3 cup granulated monk fruit sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix hazelnut flour, almond flour, sweetener, baking powder, and salt.
3. In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until combined.
5. Fold in the blueberries gently.
6. Spoon the batter into muffin cups, filling about ¾ full.
7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
8. Let muffins cool before serving.

These hazelnut blueberry muffins are full of rich, nutty flavor and healthy nutrients, making them a great choice for diabetics. They are naturally gluten-free, low in carbs, and packed with fiber to help regulate blood sugar levels.

Enjoy these unique and delicious diabetic-friendly blueberry muffin recipes as part of a healthy, balanced diet!

Flaxseed Blueberry Muffins

Flaxseeds are an excellent source of fiber and omega-3 fatty acids, making these muffins a heart-healthy, diabetic-friendly treat. Their nutty flavor complements the sweetness of blueberries, creating a delicious and nutritious snack.

Ingredients:

• 1 cup almond flour
• 1/2 cup ground flaxseeds
• 1/3 cup granulated monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 2 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix almond flour, flaxseeds, sweetener, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
4. Slowly combine the wet ingredients with the dry ingredients, stirring until just mixed.
5. Fold in the blueberries gently.
6. Spoon the batter into muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let muffins cool before serving.

These flaxseed blueberry muffins are high in fiber, which helps with digestion and blood sugar control. They are filling, flavorful, and make for a perfect diabetic-friendly snack.

Greek Yogurt Blueberry Muffins

Greek yogurt adds a protein boost and a creamy texture to these healthy blueberry muffins. Low in sugar and high in nutrients, they are a fantastic snack option for diabetics looking for a balanced, delicious treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/3 cup oat flour
• 1/3 cup granulated stevia or monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened Greek yogurt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix almond flour, oat flour, sweetener, baking powder, baking soda, and salt.
3. In another bowl, whisk together Greek yogurt, eggs, almond milk, and vanilla extract.
4. Slowly fold the wet ingredients into the dry ingredients until just combined.
5. Gently stir in the blueberries.
6. Divide the batter evenly into muffin cups, filling about ¾ full.
7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
8. Let muffins cool before serving.

These Greek yogurt blueberry muffins are rich in protein, making them a satisfying snack that helps stabilize blood sugar levels. The yogurt adds moisture and a slight tanginess, enhancing the overall flavor.

Sunflower Seed Blueberry Muffins

Sunflower seed flour is a great nut-free alternative that provides protein and fiber while keeping these muffins low in carbs. The combination of sunflower seeds and blueberries makes for a tasty, diabetic-friendly treat.

Ingredients:

• 1 cup sunflower seed flour
• 1/2 cup almond flour
• 1/3 cup granulated erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix sunflower seed flour, almond flour, sweetener, baking powder, and salt.
3. In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
4. Slowly fold the wet ingredients into the dry ingredients until combined.
5. Fold in the blueberries gently.
6. Spoon the batter into muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
8. Let muffins cool before serving.

These sunflower seed blueberry muffins are a fantastic nut-free, diabetic-friendly option that offers a rich texture and delicious taste. They are naturally gluten-free, low in carbs, and packed with fiber for a satisfying snack.

Note: More recipes are coming soon!