Sugar-Free Blueberry English Muffins

Elevate your breakfast game with these delightful Sugar-Free Blueberry English Muffins, the perfect blend of wholesome ingredients and naturally sweet bursts of juicy blueberries. Made with hearty whole wheat flour, these muffins are free of added sugar, relying on the natural sweetness of blueberries and an optional touch of stevia for a guilt-free treat. The soft, fluffy dough is crafted with a hint of melted butter (or coconut oil for a dairy-free option) and enriched with an egg for that perfect texture. Lightly dusted with cornmeal for an authentic English muffin finish, they're cooked to golden-brown perfection on a griddle. Perfect for a clean-eating breakfast or snack, these muffins can be enjoyed fresh, toasted, or with your favorite spread. They're quick to rise, easy to make, and a delicious sugar-free alternative for the health-conscious foodie!

Nutriscore Rating: 73/100

Prep Time:90 mins

Cook Time:20 mins

Total Time:110 mins

Servings: 8

Ingredients

• 240 grams Whole wheat flour
• 7 grams Active dry yeast
• 5 grams Salt
• 240 ml Warm milk (or plant-based milk)
• 30 grams Unsalted butter (or coconut oil), melted
• 1 large Egg
• 150 grams Blueberries
• 2 teaspoons Stevia (optional, for sweetness)
• 30 grams Cornmeal (for dusting)

Directions

Step 1

In a large mixing bowl, mix together the whole wheat flour and salt.

Step 2

In a separate small bowl, dissolve the active dry yeast in the warm milk. Ensure the milk is warm, but not hot, to avoid killing the yeast.

Step 3

Let the yeast mixture sit for about 5 minutes, or until it becomes frothy, indicating that the yeast is active.

Step 4

Add the melted butter and egg to the yeast mixture and combine thoroughly.

Step 5

Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms.

Step 6

Gently fold in the blueberries. If you're using Stevia for additional sweetness, add it in now.

Step 7

Cover the bowl with a clean cloth and allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size.

Step 8

Once risen, turn the dough out onto a floured surface. Divide the dough evenly into 8 pieces and shape them into round muffin shapes.

Step 9

Sprinkle cornmeal onto a baking sheet and place the muffins on top, leaving some space between each.

Step 10

Cover the muffins again with a cloth and let them rise for another 15-20 minutes.

Step 11

Heat a griddle or heavy skillet over medium-low heat. Carefully transfer the muffins onto the skillet.

Step 12

Cook each side of the muffins for about 8-10 minutes, or until they are golden brown and firm, ensuring they are cooked through.

Step 13

Transfer the cooked muffins to a wire rack to cool completely.

Step 14

Once cooled, slice in half horizontally and serve warm or toasted.

Nutrition Facts

Serving size	(762.5g)

Amount per serving	% Daily Value*
Calories	1467.4

Total Fat 44.8g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 306.2mg	0%
Sodium 2195.5mg	0%
Total Carbohydrate 231.5g	0%
Dietary Fiber 38.0g	0%
Total Sugars 26.3g
Protein 53.7g	0%

Vitamin D 155.2IU	0%
Calcium 423.5mg	0%
Iron 11.1mg	0%
Potassium 1655.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 13.9%

Carbs: 60.0%