Diabetic Blueberry Muffins

Ingredients:

• 1½ cups whole wheat flour
• ½ cup almond flour (or additional whole wheat flour)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon (optional)
• ⅓ cup granulated erythritol or stevia (sugar substitute of choice)
• 1 large egg
• ¾ cup unsweetened almond milk (or low-fat milk)
• ¼ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat Oven:
   • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
2. Combine Dry Ingredients:
   • In a large bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, salt, cinnamon, and erythritol or stevia.
3. Mix Wet Ingredients:
   • In a separate bowl, whisk the egg, almond milk, applesauce, and vanilla extract until well combined.
4. Combine Wet and Dry Mixtures:
   • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the muffins dense.
5. Add Blueberries:
   • Gently fold the blueberries into the batter.
6. Fill Muffin Tin:
   • Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake:
   • Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Serve:
   • Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Tips:

• Use frozen blueberries directly from the freezer to prevent them from bleeding into the batter.
• For added texture, sprinkle the tops with a small amount of rolled oats or chopped nuts before baking.