Blueberry Crunch Muffins

Serves 10

Notes from the Chef

This recipe makes 10 standard muffins, NOT the giant muffins that you often find at the donut shop. The lemon is used to enhance the flavor of the berries and does not leave a distinct lemon flavor.

I love blueberries, but if you are not as big a fan as I am, you can cut the amount down by ¼ cup. I use toasted and ground walnuts in the recipe, but you can substitute almond flour.

Ingredients

  • 1 cup walnuts, toasted (or 1 cup almond flour)
  • 1/4 tsp salt
  • 3/4 cup all-purpose flour, divided (you can substitute up to 1/4 cup whole wheat flour)
  • 1/2 cup granulated sugar substitute (or equivalent)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 large eggs
  • 1/3 cup whole milk or low-fat milk
  • 3 Tbsp vegetable oil
  • 2 tsp lemon juice
  • 4 Tbsp sour cream
  • 1/2 tsp baking soda
  • Zest of 1/2 lemon
  • 1 cup blueberries
  • 1/3 cup chopped walnuts
  • 4 tsp granulated sugar substitute
  • 1 tsp ground cinnamon

Preparation

  1. In the bowl of a food processor, pulse the nuts, salt, and 1/4 cup of the flour until the nuts are ground into a fine flour.
  2. Add all the remaining DRY ingredients and pulse to combine thoroughly.
  3. Preheat your oven to 425 degrees.
  4. In a large bowl, whisk together the eggs, oil and milk.
  5. In a separate bowl, combine the sour cream, lemon juice and 1/2 tsp baking soda.
  6. Using a spoon, slowly combine 1/2 of the dry mixture into the egg mixture.
  7. Add the sour cream and lemon mixture then the remaining dry mixture.
  8. Stir together until combined, but do not over mix.
  9. Add the blueberries and stir to combine.
  10. Combine the 1/3 cup of chopped walnuts, 4 tsp granulated sugar substitute, and 1 tsp ground cinnamon.
  11. Line a 12 muffin tin with muffin cups. Spoon 2 Tbsp of the batter into each cup. Top with the nut and cinnamon topping mixture.
  12. Bake for 20-25 minutes until a tester comes out dry from the center of the muffin.
  13. Cool in the muffin pan on a rack. When completely cooled you can remove from the muffin tin and place in a covered airtight container and keep up to 2 days.

Nutrition Information

  • Net carbohydrates: 8.5g

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Muffin

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