Who doesn’t love a good blueberry muffin? Top that blueberry muffin with a streusel mix and eliminate excess sugar and you’ve got my Blueberry Streusel Muffins (no added sugar) recipe. I’ve lightened up this recipe too by substituting almond flour for have the all-purpose flour and using some fat-free Greek yogurt instead of sour cream. Talk about smart swaps…this recipe is loaded with them. I’m a big fan of Lakanto’s monk fruit sugar substitutes and use it in all its forms. Here, both white monk fruit sugar substitute and their brown monk fruit sugar substitute have been used eliminating tons of calories, all the potential added sugar but leaving a sweetness with no aftertaste. It is a win-win.
This recipe is definitely a small batch baking recipe and will produce 6 nice sized muffins. Perfect to make on Sunday and have for breakfast, brunch or a snack a couple of times during the week. Since I primarily cook for two, this is a great way to have just a couple of treats already made for my week. These are perfect with coffee in the morning, or as a treat at night. Other breakast muffin recipes you might want to try are my Peanut Butter and Jelly Oatmeal Muffins and my Fig & Walnut Breakfast Muffins.
The recipe is straight forward, so let’s get right to making it. Preheat the oven to 425 degrees F. I know, it sounds high, but you are only going to bake your cupcakes 5 minutes at this temperature to get the top golden brown, then you’ll reduce the temperature to finish cooking the muffins.
Line your 6-cup muffin tin with muffin cup liners (I love the tulip shaped muffin cup liners – they look so elegant when served!). Spray those with cooking spray. That really helps remove the muffins when they are done. If you don’t have a 6-cup tin, no worries. Use a regular 12-cup muffin tin and just stagger the muffin liners.
Next up, add all your dry ingredients to a large bowl and whisk them together.
In a separate bowl, whisk your melted butter, white sugar and brown sugar until combined. Whisk in the egg and vanilla extract, then add the buttermilk, and yogurt and mix until everything is combined.
In a separate bowl, add the blueberries and a tablespoon of the flour misture. Toss everything together. This will help keep the berries from sinking to the bottom of the muffin (nice tip!).
Next, just pour the wet ingredients into the dry ingredients and stir to combine. Use a spatula to scrape down the sides of the bowl and get everything incorporated. Next, add the blueberries and fold into the mix.
Spoon the batter into the 6 prepared muffin cups evenly. Smooth the tops.
Make your steusel topping by first cutting really cold butter into a small dice. Put into a bowl with the brown sugar, flour and cinnamon. You can use really clean hands or a fork to mash everything together creating little crumbly bits of streusel topping. Spoon this evenly on top of each muffin.
Pop into that hot oven for five minutes. Then, lower the heat to 350 degrees F. and bake for about 12 minutes. Always do the toothpick test. Insert into the middle of a muffin and if it comes out clean, they are done. It the toothpick is wet or has crumbs on it, let the muffins bake another minute or two. Test again.
Remove the muffins and let cook in the pan for about 10 minutes. Then, place them on a rack and let them cool completely. Enjoy.
Looking for other breakfast or brunch options for two? Try some of my favorites:
Whipped Ricotta Toast with Cherries and Hot Honey
Light Healthy Oatmeal Pancakes
Lemon Ricotta Pancakes for Two
Blueberry Streusel Muffins (no added sugar)
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
For the Blueberry Muffins:
- 1/2 Cup + 2 Tbsp. All-Purpose Flour
- ½ Cup Almond flour or meal
- 1/2 Tsp. Baking Powder
- 1/2 Tsp. Baking Soda
- 1/2 Tsp. Kosher Salt
- 1/4 Tsp. Ground Cinnamon
- 1/4 Cup Unsalted butter, melted
- 1/3 Cup Lakanto granulated monk fruit sugar substitute
- 1 Tbsp. Lakanto Brown Sugar substitute
- 1 Egg room temperature
- 1/2 Tsp. Pure Vanilla Extract
- 1/4 Cup Buttermilk room temperature
- 1/4 Cup Fat-free Greek yogurt (Fage is a favorite
- 1 Cup fresh Blueberries
- Cooking spray
For the Streusel Topping:
- 1/4 Cup Lakanto Brown Sugar substitute
- 1/4 Cup All-Purpose Flour
- 2 Tbsp. Cold Unsalted Butter, cut into small pieces
- 1/4 Tsp. Ground Cinnamon
Instructions
BLUEBERRY MUFFINS
- Preheat the oven to 425 F. Line a 6-cup muffin tin with six muffin liners. Note: I used tulip muffin cup liners which add a nice touch, but regular muffin cup liners work just fine. Spray the paper liners with cooking spray
- Whisk the dry ingredients (flour, baking soda, baking powder, salt, and ground cinnamon) in a large mixing bowl until totally combined.
- In a separate mixing bowl, whisk the melted butter, sugar, and brown sugar together until combined. Whisk in egg and vanilla extract, then add the buttermilk and yogurt and thoroughly mix.
- In a separate bowl, add the blueberries and one tablespoon of the flour mixture. Toss the berries and flour mix to coat them. This will keep the blueberries from sinking to the bottom of the muffin. Put the pan to the side.
- It is time to mix the wet and dry ingredients. Simply pour the wet ingredients into the bowl of dry ingredients and use a spatula to mix everything together. Don’t over mix. Add the berries and flour mix into the bowl with the muffin batter. Fold the blueberries into the batter being careful not to break the berries. Once evenly distributed throughout the batter, you are ready to fill the muffin cups.
- Using two spoons, divide the batter evenly between each cup. Put the pan aside while you make the streusel.
STREUSEL TOPPING
- Cut your very cold butter into small dice and add to a bowl with the brown sugar, flour, and ground cinnamon. Use a fork to mash all the ingredients together. You’ll have little pieces of butter throughout the mix. Spoon this topping over each muffin.
- Bake the muffins at 425 degrees F for five minutes. Then, turn the oven temperature down to 350 degrees F. Bake for another 12 minutes until the tops are golden brown, and a toothpick inserted into the center of the muffins comes out clean. Remove the muffins from the oven, then allow them to cool in the pan for 10-minutes then put on a rack to cool completely.
