These muffins are very good ~ I bet you won’t even miss the sugar especially if your blueberries are are nice and sweet. The muffins were very easy to make and I’ll be making them again since I am trying to eat as little added sugar as possible.
The recipe calls for fresh orange or tangerine juice so I used Simply Orange Juice since that’s what we drink. There is a notation on the recipe that says that using frozen juice will make the muffins bitter. The walnut oil adds a nice touch.
Sugar-Free Blueberry Muffins
1 3/4 cups flour
1 tbsp baking powder
1 1/2 tsps cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 cup walnut oil
3/4 cup fresh orange or tangerine juice
3 large eggs
2 cups fresh blueberries or unthawed frozen blueberries
Preheat oven to 375º. Grease a 12 cup muffin tin or use cupcake liners. I spray my liners with cooking spray, too, and it helps the papers to come off easily.
Combine the flour, baking powder, spices, and salt in a large bowl. I run a whisk through to combine it all.
In a measuring cup put the walnut oil and juice to equal 1 cup liquids.
Make a well in the flour mixture and break the eggs into the well and pour the liquids over the top. Mix all together for just about 1 minute until just combined. Using a spatula, fold in blueberries.
Spoon the bater into the muffin pan, filling cups to the rim. The recipe said it made 10 muffins but I was able to make 12. If you have some empty cups, fill halfway with water so the muffins bake evenly.
Bake for 20-25 minutes until a toothpick inserted in center of a muffin comes out clean. Do not overbake or the muffins will be dry.
Remove pan from oven and let cool on a rack for 5-20 minutes then remove muffins to a rack to cool to room temperature.
Store extra muffins in the freezer for up to 3 months.