No Sugar Added Orange Blueberry Muffins Perfect for Breakfast

Are you looking for a healthier alternative to your favorite sweet treat that doesn't sacrifice flavor? Look no further than these orange blueberry muffins!

This no sugar added recipe gives you all the deliciousness of traditional muffins without the guilt. Packed full of vitamins and minerals, these muffins make a great snack any time of day.

Baked with a blend of real oranges and blueberries and made with less sugar than other muffins, this recipe will give your taste buds a sweet treat without sacrificing health.

Many people pair lemon with blueberries in muffins; like these Mutagen Lemon Blueberry Muffins (made with hidden spinach).

However, I did not have any lemons, only an orange. So, I mixed and matched a few recipes and came up with these scrumptious blueberry swirled beauties.

Sugar Substitutes for Orange Blueberry Muffins

I used a stevia for baking blend to make these. You can go with sugar or any sugar substitute for baking you prefer.

I would recommend using a powdered substitute, not a liquid one. If you go with liquid you may need to reduce the amount of orange juice for proper consistency.

Recipe

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Ingredients

 

• 1 cup fresh blueberries
• 1 tablespoon stevia for baking (or sugar or other sugar substitute)
• 1-2 fresh oranges
• 2 cups all purpose flour
• 1 cup stevia for baking (or sugar or other sugar substitute)
• 2 teaspoons baking powder
• 4 tablespoons melted butter
• ¾ cup plain Greek yogurt
• 1 large egg
• ½ cup fresh blueberries

Instructions

 

• Preheat oven to 400℉. Line or grease muffin tins ( makes 6 jumbo or about 12 regular muffins).
• Using microplane or small side of box grater, zest the orange then juice it. Set both aside.
• In a small saucepan, simmer 1 cup blueberries with 1 tablespoon stevia. Mash berries and cook down to about ¼ cup.
• In a mixing bowl combine flour, 1 cup stevia, baking powder and orange zest.
• In a 2 cup or larger measuring cup, measure yogurt and add butter, egg and enough orange juice to make 1 ½ cups. Mix to combine.
• Fold the liquid ingredients into the blueberries with remaining ½ cup blueberries until moist.
• Fill muffin tins about ½ full, add blueberry sauce to the center, top with remaining batter. Swirl each muffin with a knife.
• Bake at 400℉ until toothpick inserted into center comes out clean, 20 to 25 minutes depending on muffin size.

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