Low-Sugar Blueberry Chocolate Chip Muffins

This low-sugar blueberry muffin recipe featuring melted chocolate chips gives you all you need to satisfy your sweet tooth cravings and experiment with other fillings and toppings. Be it raspberries, raisins, or apples—you name it! We have never looked for anything else since discovering this perfect muffin dough.

Our blog is all about healthy recipes that match our lifestyle and beliefs. Therefore, we've looked for ways to reduce the amount of sugar in this recipe. The final version included in this blog post has a moderate amount of sugar, but these muffins are not 100% sugar-free. (Try these Danish cinnamon rolls, sugar-free oatmeal cookies, or our blueberry sheet cake with ricotta cheese for a sugar-free treat alternative!)

For instance, you can make the muffins sugar-free by substituting all sugar with monk fruit sweetener. However, your muffins will not rise well and will be relatively flat. If that's not a problem for you, feel free to do so because it won't change the taste significantly. They'll still be very delicious!

The amount of sugar is relatively low compared to many traditional muffin recipes, and the amount per serving shouldn't make you feel guilty at all. You're getting 15-20 muffins, depending on how much dough you put into each muffin tin cavity.

What's great about these muffins is that they can be prepared in advance and taste just as good the following day. They're an excellent choice for lunch boxes and picnics, and kids love them!

Ingredients

To make these soft and fluffy blueberry and chocolate chip muffins, you'll only need:

• Fresh or frozen blueberries (or other berries, like raspberries, cranberries, or black currants)—don't use any if you have no berries in your pantry or freezer. Simply top the muffins with powdered sugar, whipped cream, or any other topping of your choice!
• Chocolate chips (we used sugar-free milk chocolate for a low-sugar option, but any sugar will work, depending on your dietary choices)
• Eggs (2-3, depending on their size)
• Sugar
• Monk fruit sweetener (for a low-sugar option)
• All-purpose flour
• Butter (or margarin, as an alternative)
• Heavy cream or high-fat milk (3.5% and up)
• Baking powder

And that's it!

Grab your muffin tin, and let's get started!

Directions

1. Use a hand or stand mixer to mix butter (room temperature), sugar, and sweetener in a large bowl.
2. Add eggs and continue mixing.
3. Mix flour and baking powder in a separate bowl using a spoon.
4. Next, you need to add flour and heavy cream to the flour, but you'll want to do it gradually to ensure the right texture. Start by sifting ⅓ of the flour into the egg mixture and mixing using a spatula. Don't overwork it—you only need to combine the ingredients. Then add ⅓ of the heavy cream (or high-fat milk) and mix again using a spatula.
5. Add two more parts of flour and heavy cream in the sequence described in Step 4.
6. Add blueberries and chocolate chips and mix lightly with a spatula to combine. You'll want to distribute them evenly to ensure each cupcake contains some blueberries and chocolate chips.
7. Place a muffin paper cup into each muffin tin cavity. Fill each muffin cup with the dough (only fill ⅔ of the cup to leave room for rising).
8. Bake for 20-25 mins at 355℉ (180℃).
9. Decorate with fresh berries and/or whipped cream.

Here are additional cake recipes with no sugar added: