Okay, so I’ve been trying to cut back on sugar, but I still crave something sweet with my morning coffee. I decided to try making sugar-free blueberry muffins. I’m no expert baker, but I figured, how hard could it be, right?
First, I gathered all my ingredients. I used almond flour instead of regular flour to keep it low-carb. Then, I grabbed some unsweetened applesauce, which I read is a good substitute for sugar in baking. I also got my hands on some erythritol, which is a sugar alcohol that doesn’t spike your blood sugar. And of course, I needed blueberries – the star of the show!
The Mixing Process
I dumped the dry ingredients into a big bowl – the almond flour, erythritol, some baking powder, and a pinch of salt. I whisked those together until it looked pretty evenly mixed. Then, in a separate bowl, I combined the wet ingredients: the applesauce, a couple of eggs, some melted coconut oil (because I like the flavor), and a splash of vanilla extract.
Next, I poured the wet ingredients into the dry ingredients and stirred everything together. I have to admit, the batter looked a little…thick. I was a bit worried, but I kept going. Finally, I folded in the blueberries, trying not to crush them too much.
Baking Time!
I greased a muffin tin with some more coconut oil (I really like coconut oil, okay?). Then I scooped the batter into the muffin cups, filling them about three-quarters full. I popped the tin into the oven, which I had preheated to 350 degrees Fahrenheit. The waiting game began.
- The recipe I found online said to bake them for 20-25 minutes, but I checked them at 20 minutes and they still looked pretty wet.
- So I left them in for another 5 minutes, and then another 5… I think I ended up baking them for a total of 35 minutes.
- I stuck a toothpick in one of the muffins, and when it came out clean, I finally took them out of the oven.
The Final Result
They smelled amazing! I let them cool in the tin for a few minutes before transferring them to a wire rack. They weren’t the prettiest muffins I’ve ever seen – a little lumpy and not perfectly golden brown. But hey, I made them! And most importantly, they were sugar-free!
I took a bite, and… they were actually pretty good! A little dense, maybe, but definitely moist and flavorful. The blueberries were nice and juicy, and the sweetness from the erythritol and applesauce was just right. I think I’ll try adding a little lemon zest next time, just to brighten them up a bit. But overall, a successful experiment! Now I have a healthy-ish treat to enjoy with my coffee. Definitely something I will try again.
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