Alright, let’s get this straight, I ain’t no fancy baker or nothin’. But I do know how to make a good muffin, especially when you gotta watch that sugar stuff. My grandbaby, she’s got that sugar problem, so I learned to make these sugar free blueberry muffins. They ain’t hard, just gotta follow along, ya hear?
First off, we gotta get our stuff together. This recipe, it makes about a dozen of them muffins. So, don’t go makin’ a whole truckload unless you got a big family or somethin’. You’ll need flour, yeah, the regular kind. And some of that bakin’ powder, makes ’em fluffy. Don’t use too much though, or they’ll taste funny.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar substitute (like stevia or erythritol, the kind that don’t mess with your sugar)
- 1/4 cup vegetable oil
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, but make sure you dust them with a bit of flour so they don’t sink to the bottom)
Now, get yourself a big bowl. Dump in the flour, the bakin’ powder, and a pinch of salt. Mix it up good with a spoon. No need for fancy whisks or nothin’. Then, you add in that sugar stuff, the fake sugar, ya know? Mix that in too.
In another bowl, crack that egg. Beat it up a bit, then pour in the oil, the milk, and that vanilla stuff. Smells good, don’t it? Mix it all together real good.
Now, here’s the important part. Pour the wet stuff into the dry stuff. Don’t go stirrin’ it like crazy, just fold it in gently. You don’t wanna make tough muffins, nobody wants that. Just mix it enough so you don’t see no more dry flour. Then, gently fold in the blueberries. If you use frozen ones, remember what I said, dust ’em with a little flour first.
Get yourself a muffin tin, the kind with them little cups. Spray it with some of that cookin’ spray, or grease it up with butter so the muffins don’t stick. Spoon the batter into the cups, not too full, maybe about three-quarters of the way. These sugar free blueberry muffins are gonna rise a bit when they bake.
Now, stick them muffins in the oven. Heat it up to about 375 degrees, that’s a good heat for bakin’. Let them bake for about 20 minutes, maybe a little longer. You’ll know they’re done when they’re golden brown on top and a toothpick stuck in the middle comes out clean.
Take ’em outta the oven and let ’em cool down a bit before you try to eat ’em. Hot muffins can burn ya tongue, and that ain’t no fun. These sugar free blueberry muffins, they ain’t as sweet as the regular ones, but they’re still good. And they’re better for ya, especially if you gotta watch that sugar like my grandbaby.
These muffins, they’re good for breakfast, or a snack, or even dessert if you ain’t got nothin’ sweeter around. They’re soft and moist, and those blueberries, they give ’em a nice little burst of flavor. And the best part? No sugar rush! You can eat one or two without feelin’ all jittery and weird.
So there ya have it. My simple way of makin’ sugar free blueberry muffins. It ain’t rocket science, just good home cookin’. Now go on and make yourself a batch. Your belly will thank ya.
Extra tips from an old woman: Don’t overmix the batter! That’s the biggest mistake folks make. And if you want to get fancy, you can add a little lemon zest to the batter, or sprinkle some chopped nuts on top before baking. But honestly, they’re pretty darn good just the way they are. And remember, always taste-test a blueberry or two before adding them to the batter, just to make sure they’re sweet enough!
And that’s about it. These diabetic friendly muffins ain’t just for people with sugar problems, they’re tasty for everyone. Now, go on and make yourself a batch, and don’t forget to share. Good food is meant to be shared with the people you care about. Now get outta here and let me have a cup of tea.
Tags: [sugar free muffins, blueberry muffins, sugar free baking, diabetic muffins, healthy muffins, easy muffin recipe, sugar substitute baking, low sugar breakfast, sugar free snacks, homemade muffins]
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