25+ Delicious Holiday Diabetic-Friendly Blueberry Recipes to Celebrate Feast

The holiday season is often filled with rich foods and sweet treats, but for those managing diabetes, it can be challenging to enjoy the festivities without worrying about blood sugar spikes.

Fortunately, blueberries—naturally low in sugar and packed with antioxidants—make for the perfect ingredient in holiday recipes that are both delicious and diabetic-friendly.

Whether you’re looking for a sweet breakfast, a savory dish, or a holiday dessert, blueberries can fit into your meal plans without compromising on flavor.

25+ holiday diabetic blueberry recipes, you’ll find an array of creative and satisfying options to enjoy throughout the holiday season.

From light and refreshing smoothies to decadent, guilt-free desserts, these recipes allow you to indulge in the taste of the season without sacrificing your health goals.

25+ Delicious Holiday Diabetic-Friendly Blueberry Recipes to Celebrate Feast

The holidays are a time for celebration, and food plays a major role in bringing joy to the festivities.

With these 25+ diabetic-friendly blueberry recipes, you can enjoy the holiday season with all the delicious flavors you love—without the worry of spiking blood sugar levels.

From breakfast to dessert and everything in between, these recipes make it possible to savor the season’s best dishes while still keeping your health and well-being in check.

Remember, it’s not about denying yourself the joy of holiday eating, but about making smarter choices that allow you to feel good inside and out.

By incorporating these healthy blueberry recipes into your celebrations, you’ll have a variety of mouthwatering dishes that everyone—whether diabetic or not—can enjoy.

So, this holiday season, take the opportunity to nourish your body and your taste buds with these wholesome, blueberry-inspired creations!

Holiday Blueberry Almond Flour Muffins

Enjoy a guilt-free treat with these moist and fluffy blueberry muffins made with almond flour. They’re perfect for breakfast or a snack and are low-carb, diabetic-friendly, and packed with juicy blueberries that add a burst of natural sweetness.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or your favorite sugar substitute
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
2. In a large bowl, mix almond flour, erythritol, baking soda, and salt.
3. In another bowl, whisk together eggs, almond milk, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients, mixing until just combined.
5. Gently fold in the blueberries.
6. Spoon the batter evenly into the prepared muffin tin.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.

These muffins are a delightful holiday addition, offering the warmth of traditional flavors while catering to diabetic-friendly diets. Pair them with a cup of tea or coffee for a cozy moment.

Blueberry Chia Seed Pudding Parfait

This creamy chia seed pudding layered with a vibrant blueberry compote is not only visually appealing but also rich in nutrients. It’s a make-ahead dessert perfect for festive gatherings or a healthy holiday breakfast.

Ingredients:

For the chia pudding:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 2 tbsp erythritol

For the blueberry compote:

• 1 cup fresh or frozen blueberries
• 1 tbsp lemon juice
• 1 tbsp erythritol

Optional toppings:

• Fresh mint leaves
• Unsweetened coconut flakes

Instructions:

1. Prepare the chia pudding by mixing chia seeds, almond milk, vanilla extract, and erythritol in a bowl. Cover and refrigerate for at least 2 hours or overnight until thickened.
2. To make the blueberry compote, heat the blueberries, lemon juice, and erythritol in a small saucepan over medium heat. Cook until the mixture thickens slightly, about 5-7 minutes. Let cool completely.
3. Assemble the parfait by layering the chia pudding and blueberry compote in glasses or jars.
4. Garnish with fresh mint leaves or unsweetened coconut flakes if desired.

This parfait is a festive, refreshing dish that balances creamy and tangy flavors beautifully. Each bite feels indulgent yet healthful, making it a great choice for any holiday occasion.

Festive Blueberry Spinach Salad with Balsamic Glaze

This vibrant and nutritious salad combines the sweetness of fresh blueberries, the crunch of nuts, and the freshness of spinach, making it a standout dish at any holiday table. The balsamic glaze ties all the flavors together beautifully.

Ingredients:

• 6 cups fresh spinach leaves
• 1 cup fresh blueberries
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts or pecans
• 1/4 cup thinly sliced red onions
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine spinach, blueberries, feta cheese, walnuts, and red onions.
2. Drizzle with balsamic glaze and toss gently to coat.
3. Add salt and pepper to taste.
4. Serve immediately or chill for up to 30 minutes before serving.

This salad is a feast for the eyes and the palate, offering a mix of textures and flavors. It’s light yet satisfying, making it an excellent companion to heartier holiday dishes.

These diabetic-friendly blueberry recipes ensure you can indulge in the holiday spirit without compromising on your health goals. Each dish is thoughtfully crafted to bring joy to the table and comfort to your plate.

Blueberry Cinnamon Nut Crumble

A warm, comforting crumble made with blueberries and a nutty cinnamon topping, this dessert is perfect for chilly holiday evenings. It’s low-carb and diabetic-friendly, using almond flour and a sugar substitute for a deliciously healthy twist on a classic treat.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 tbsp erythritol
• 1 tsp cinnamon
• 1/2 tsp lemon juice
• 1/4 cup almond flour
• 1/4 cup chopped walnuts or pecans
• 2 tbsp unsweetened shredded coconut
• 1/4 cup butter (or coconut oil for dairy-free)
• 1/4 cup erythritol

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a small baking dish.
2. In a bowl, combine the blueberries, erythritol, cinnamon, and lemon juice. Pour the mixture into the prepared baking dish.
3. In another bowl, mix almond flour, chopped walnuts, shredded coconut, butter (or coconut oil), and erythritol. Stir until the mixture resembles coarse crumbs.
4. Sprinkle the nut crumble topping evenly over the blueberries.
5. Bake for 20-25 minutes, or until the topping is golden and the blueberries are bubbling.
6. Let the crumble cool for 10 minutes before serving.

This blueberry cinnamon nut crumble provides a perfect balance of tart and sweet, while the nutty topping gives it a satisfying crunch. It’s an ideal holiday dessert to enjoy with a cup of coffee or as a late-night snack.

Blueberry Yogurt Popsicles

These refreshing yogurt popsicles are made with fresh blueberries and creamy Greek yogurt, creating a cooling treat that’s both satisfying and diabetic-friendly. The popsicles are sweetened with a natural sugar substitute, making them the perfect low-sugar dessert for hot days or post-dinner indulgence.

Ingredients:

• 1 cup fresh or frozen blueberries
• 1 cup plain Greek yogurt
• 2 tbsp erythritol or preferred sweetener
• 1 tsp vanilla extract
• 2 tbsp lemon juice

Instructions:

1. Blend the blueberries, Greek yogurt, erythritol, vanilla extract, and lemon juice in a blender until smooth.
2. Pour the mixture into popsicle molds, filling each about 3/4 full.
3. Insert sticks and freeze for at least 4 hours, or until fully frozen.
4. To release the popsicles, run warm water over the outside of the mold for a few seconds.

These popsicles are both creamy and fruity, making them a delicious, low-carb alternative to sugary store-bought frozen treats. They’re simple to make and provide a cool, refreshing way to enjoy the flavors of the season without the sugar overload.

Blueberry Almond Smoothie

A creamy and nutritious smoothie that combines blueberries, almond butter, and almond milk, this recipe is a great way to start the day or as a midday refreshment. It’s diabetic-friendly, high in fiber, and packed with antioxidants to keep you feeling energized throughout the holiday season.

Ingredients:

• 1 cup fresh or frozen blueberries
• 1 tbsp almond butter
• 1 cup unsweetened almond milk
• 1/4 cup Greek yogurt
• 1 tsp chia seeds (optional)
• 1-2 tbsp erythritol (optional)
• Ice cubes (optional)

Instructions:

1. In a blender, combine the blueberries, almond butter, almond milk, Greek yogurt, chia seeds, and erythritol (if using).
2. Blend until smooth, adding more almond milk if needed to reach desired consistency.
3. If you prefer a thicker smoothie, add a few ice cubes and blend again.
4. Pour into a glass and serve immediately.

This blueberry almond smoothie is rich and creamy, making it an indulgent yet healthy drink. The almond butter adds a delightful nuttiness, while the blueberries provide a natural sweetness. It’s a great way to fuel your body with nutrients while staying on track with your dietary goals.

Blueberry Ricotta Cheesecake Bars

These blueberry ricotta cheesecake bars are a healthier take on the traditional cheesecake, with a light ricotta filling and a sugar substitute to keep the carb count low. The blueberry topping is naturally sweet and adds a burst of color and flavor to this holiday dessert.

Ingredients:

For the crust:

• 1 cup almond flour
• 1/4 cup erythritol
• 1/4 cup unsweetened shredded coconut
• 1/4 cup melted butter

For the filling:

• 1 1/2 cups ricotta cheese
• 1/2 cup cream cheese (softened)
• 1/4 cup erythritol
• 1 tsp vanilla extract
• 2 large eggs

For the blueberry topping:

• 1 cup fresh or frozen blueberries
• 2 tbsp erythritol
• 1 tsp lemon juice

Instructions:

1. Preheat the oven to 325°F (163°C). Grease an 8×8-inch baking dish.
2. To make the crust, mix almond flour, erythritol, shredded coconut, and melted butter in a bowl. Press the mixture into the bottom of the prepared baking dish.
3. Bake the crust for 10-12 minutes, or until golden brown.
4. Meanwhile, prepare the filling by beating the ricotta, cream cheese, erythritol, vanilla extract, and eggs until smooth.
5. Pour the filling over the baked crust and spread evenly.
6. Bake for 25-30 minutes, or until the center is set.
7. For the topping, cook the blueberries, erythritol, and lemon juice in a small saucepan over medium heat until the berries soften and the sauce thickens, about 5-7 minutes.
8. Let the cheesecake bars cool before topping with the blueberry mixture.
9. Refrigerate for at least 2 hours before serving.

These blueberry ricotta cheesecake bars are creamy and indulgent, yet light enough to enjoy without feeling guilty. The natural sweetness from the blueberry topping perfectly complements the creamy filling, making this a standout dessert for any holiday gathering.

Blueberry Coconut Flour Pancakes

These soft, fluffy pancakes are a great diabetic-friendly alternative to traditional pancakes. Made with coconut flour and sweetened with a sugar substitute, they offer a low-carb breakfast option while still delivering that comforting pancake experience. Top them with fresh blueberries and a drizzle of sugar-free syrup for a holiday morning treat.

Ingredients:

• 1/4 cup coconut flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp erythritol (optional)
• 1/2 cup fresh or frozen blueberries
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together coconut flour, baking powder, salt, and erythritol (if using).
2. In another bowl, beat the eggs, almond milk, and vanilla extract until smooth.
3. Combine the wet ingredients with the dry ingredients and stir until the batter is thick and smooth.
4. Heat a non-stick pan or griddle over medium heat and lightly grease with butter or coconut oil.
5. Pour about 2 tablespoons of batter onto the pan for each pancake.
6. Sprinkle a few blueberries onto each pancake while cooking.
7. Cook for 2-3 minutes on each side, until golden brown.
8. Serve with additional blueberries, sugar-free syrup, or a dollop of Greek yogurt.

These pancakes are light yet filling, providing a delicious start to your day without spiking your blood sugar. The blueberries add natural sweetness, while the coconut flour gives them a delicate texture. They make for a perfect holiday breakfast that’s both satisfying and healthy.

Blueberry Almond Butter Energy Bites

These no-bake energy bites are a great snack for a holiday pick-me-up. Packed with healthy fats from almond butter and fiber from chia seeds, these bites are a convenient and nutritious way to curb hunger while satisfying your sweet tooth. The burst of blueberries provides an antioxidant-rich punch, making them a perfect diabetic-friendly treat.

Ingredients:

• 1/2 cup almond butter
• 1/4 cup fresh or dried blueberries
• 1/4 cup unsweetened shredded coconut
• 2 tbsp chia seeds
• 1 tbsp flaxseed meal
• 1/4 tsp vanilla extract
• 1-2 tbsp erythritol (optional)
• 1/4 cup almond flour

Instructions:

1. In a bowl, combine almond butter, blueberries, shredded coconut, chia seeds, flaxseed meal, vanilla extract, and erythritol (if using).
2. Gradually add the almond flour and mix until the dough becomes thick and sticky.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Place the energy bites on a tray lined with parchment paper and refrigerate for at least 30 minutes to firm up.
5. Store the bites in an airtight container in the fridge for up to one week.

These energy bites are the perfect combination of convenience and nutrition, offering a quick, satisfying snack that will keep you fueled throughout the day. The natural sweetness from the blueberries and the creamy texture of almond butter make these bites a holiday treat you’ll want to keep on hand.

Blueberry Pecan Crusted Salmon

This savory, flavorful dish is a unique take on salmon, with a crunchy pecan and blueberry topping that offers a perfect balance of sweet and savory. The high omega-3 content of the salmon paired with the antioxidants in the blueberries makes it a nutritious and diabetic-friendly option for a holiday dinner.

Ingredients:

• 4 salmon fillets
• 1/2 cup fresh blueberries
• 1/4 cup chopped pecans
• 2 tbsp almond flour
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a bowl, mash the blueberries with a fork until they’re mostly broken down.
3. Add the chopped pecans, almond flour, olive oil, Dijon mustard, lemon juice, salt, and pepper to the mashed blueberries. Stir until the mixture forms a chunky paste.
4. Place the salmon fillets on the prepared baking sheet and spread the blueberry-pecan mixture evenly over the top of each fillet.
5. Bake the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve immediately, garnished with fresh lemon wedges or additional blueberries if desired.

This blueberry pecan crusted salmon brings a surprising burst of flavor and color to your holiday table. It’s a healthy, satisfying dish that pairs well with roasted vegetables or a fresh salad. The blend of savory salmon and sweet blueberries is sure to impress your guests.

Blueberry Almond Flour Shortbread Cookies

These melt-in-your-mouth shortbread cookies are made with almond flour, giving them a rich, nutty flavor while keeping them gluten-free and low-carb. The blueberries add a pop of sweetness, making these cookies a delightful holiday treat that is also diabetic-friendly.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsalted butter, softened
• 1/4 cup erythritol or your preferred sweetener
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/3 cup fresh or freeze-dried blueberries

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, cream the butter and erythritol together until smooth.
3. Add the almond flour, vanilla extract, and salt, mixing until the dough comes together.
4. Gently fold in the blueberries, being careful not to crush them.
5. Roll the dough into 1-inch balls and flatten them slightly with your fingers.
6. Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until they are lightly golden at the edges.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These blueberry almond flour shortbread cookies are light and buttery, with a hint of natural sweetness from the blueberries. They’re perfect for holiday cookie exchanges or as a simple yet elegant dessert after a festive meal. Enjoy them with a cup of tea for a cozy holiday moment.

Blueberry Lemon Ricotta Muffins

These tender muffins combine the creamy richness of ricotta cheese with the fresh flavors of blueberries and lemon, creating a light yet satisfying treat. The combination of ricotta and almond flour makes them an excellent diabetic-friendly option that’s perfect for the holiday season.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup ricotta cheese
• 1/4 cup erythritol or preferred sugar substitute
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 cup fresh or frozen blueberries
• 1 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with a light spray.
2. In a medium bowl, combine almond flour, baking powder, and salt.
3. In a separate bowl, whisk together ricotta cheese, erythritol, eggs, almond milk, vanilla extract, lemon zest, and lemon juice.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
8. Allow the muffins to cool for 10 minutes before transferring them to a wire rack to cool completely.

These blueberry lemon ricotta muffins are a fresh, flavorful addition to your holiday breakfast or brunch. The ricotta adds a richness to the muffins, while the blueberries and lemon provide a refreshing, seasonal twist. Enjoy with a cup of coffee for a light but satisfying start to your day.

Blueberry Avocado Smoothie

This creamy smoothie combines the richness of avocado with the antioxidant power of blueberries, making for a nutritious and refreshing holiday treat. The healthy fats from the avocado help keep you full, while the blueberries add a burst of natural sweetness—perfect for a diabetic-friendly breakfast or snack.

Ingredients:

• 1/2 ripe avocado
• 1/2 cup fresh or frozen blueberries
• 1/2 cup unsweetened almond milk
• 1/4 cup Greek yogurt
• 1 tbsp chia seeds
• 1-2 tbsp erythritol or preferred sweetener
• Ice cubes (optional)

Instructions:

1. In a blender, combine the avocado, blueberries, almond milk, Greek yogurt, chia seeds, and erythritol.
2. Blend until smooth, adding ice cubes if you prefer a thicker texture.
3. Pour the smoothie into a glass and serve immediately.

This blueberry avocado smoothie is rich, creamy, and filling, making it an excellent choice for a healthy, low-sugar snack. The combination of healthy fats and protein helps stabilize blood sugar, while the blueberries provide a natural sweetness that’s both delicious and nutritious.

Blueberry Herb Chicken Skewers

These flavorful chicken skewers are marinated in a blueberry-infused sauce, offering a savory twist on traditional chicken dishes. The combination of fresh herbs and blueberries creates a balance of sweet and savory, perfect for a diabetic-friendly holiday dinner. These skewers are simple to prepare and make a great addition to any festive meal.

Ingredients:

• 2 chicken breasts, cut into 1-inch cubes
• 1/2 cup fresh blueberries
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp Dijon mustard
• 1 garlic clove, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. In a blender, combine the blueberries, olive oil, balsamic vinegar, Dijon mustard, garlic, rosemary, thyme, salt, and pepper. Blend until smooth.
2. Pour the marinade over the chicken cubes and toss to coat. Let the chicken marinate for at least 1 hour, or up to 4 hours in the refrigerator.
3. Preheat your grill or grill pan over medium heat.
4. Thread the marinated chicken cubes onto skewers.
5. Grill the skewers for 5-7 minutes per side, or until the chicken is cooked through and has an internal temperature of 165°F (74°C).
6. Serve immediately with a side of vegetables or a fresh salad.

These blueberry herb chicken skewers are a fantastic savory option for a diabetic-friendly holiday dinner. The marinade infuses the chicken with a deliciously tangy and herby flavor, while the blueberries provide a subtle sweetness that perfectly complements the savory herbs.

Blueberry Chia Jam

This easy, no-cook blueberry chia jam is a healthy and delicious way to enjoy the flavors of the holiday season without the added sugar. The chia seeds thicken the jam naturally, and the blueberries provide antioxidants, making it a great spread for toast, pancakes, or yogurt.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 tbsp chia seeds
• 1-2 tbsp erythritol or preferred sweetener
• 1 tsp lemon juice
• 1/2 tsp vanilla extract

Instructions:

1. In a small saucepan, heat the blueberries over medium heat, stirring occasionally. Cook for 5-7 minutes, until the blueberries begin to break down and release their juices.
2. Mash the blueberries with a fork or potato masher until desired consistency is reached.
3. Stir in the chia seeds, erythritol, lemon juice, and vanilla extract.
4. Continue to cook for an additional 2-3 minutes, stirring constantly, until the jam thickens.
5. Remove from heat and let the jam cool before transferring to a jar or container.
6. Store the jam in the refrigerator for up to 1 week.

This blueberry chia jam is a great low-sugar alternative to traditional fruit jams. It’s packed with antioxidants from the blueberries and fiber from the chia seeds, making it a nutritious and diabetic-friendly spread for your holiday meals. Enjoy it on your morning toast or as a topping for yogurt or oatmeal.

Note: More recipes​ are coming soon!