I love muffins, and blueberries are my favorite. But, traditional muffins often have too much sugar. That’s why I’m excited to share this easy low-sugar blueberry muffin cake recipe. It’s a healthier version that’s just as tasty.
This cake is moist and full of flavor. It’s packed with blueberries and has a crunchy top. It’s perfect for those who want a sweet treat without the guilt.
It’s quick to make, ready in just 15 minutes. Then, it bakes in 35-40 minutes. You can use fresh or frozen blueberries, making it a hit with your family.
What is a Low-Sugar Blueberry Muffin Cake?
A low-sugar blueberry muffin cake is a healthier version of the classic blueberry muffin. It has less sugar than traditional muffins but keeps the fresh or frozen blueberries and lemon zest flavors. This cake is dense and has a crispy top, making it a better choice than overly sweet muffins.
A Healthier Take on Classic Muffins
This cake uses simple ingredients like flour, eggs, milk, and blueberries. It has a balanced flavor and less sugar. It’s perfect for those who want a blueberry cake with oat flour, diabetic-friendly blueberry dessert, or sugar-free blueberry baking option. The texture is satisfying, without the high sugar of regular muffins.
| Nutrition Facts | Value |
|---|---|
| Calories per Serving | 270 |
| Total Comments | 2,047 |
| Rating | 4.8 from 884 reviews |
| Prep Time | 13 minutes |
| Cook Time | 22 minutes |
| Total Time | 35 minutes |
| Yield | 12 muffins |
This cake is a blueberry snack cake and low-carb blueberry treat. It’s a healthier choice than regular muffins, without losing the great flavors. It’s perfect for breakfast, a snack, or dessert, ideal for those looking for a diabetic-friendly blueberry dessert or sugar-free blueberry baking option.
Ingredients and Preparation
Making this tasty blueberry cake with oat flour is easy! You’ll need all-purpose flour, granulated sugar, baking powder, salt, eggs, milk, vegetable oil, lemon zest, and fresh or frozen blueberries. It only takes 30 minutes to mix everything together by hand.
Start by mixing the dry ingredients – flour, sugar, baking powder, and salt – in a big bowl. Next, add the wet ingredients like eggs, milk, and vegetable oil. Mix gently until the batter forms. Then, add the blueberries and mix until they’re evenly spread.
Spread the batter in a greased and lined springform pan. Top it with more blueberries and a bit of sugar. Bake until it’s golden and a tester comes out clean. You’ll get a moist cake with a crispy top, a healthier version of traditional blueberry treats.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1/2 cup |
| Baking powder | 2 teaspoons |
| Salt | 1/4 teaspoon |
| Eggs | 2 large |
| Milk | 1 cup |
| Vegetable oil | 1/4 cup |
| Lemon zest | 1 tablespoon |
| Fresh or frozen blueberries | 1 1/2 cups |
With these simple ingredients, you can make a delicious blueberry cake with oat flour. It’s great for breakfast, brunch, or a snack. Enjoy the moist, fruity, and sweet cake that will satisfy your blueberry cravings.
The Easy Low-Sugar Blueberry Muffin Cake Recipe
If you’re looking for a healthier version of blueberry muffins, this recipe is perfect. It has a moist texture and a crispy top. You won’t feel guilty about the sugar.
This recipe uses simple, wholesome ingredients. You’ll need flour, sugar, baking powder, salt, eggs, milk, oil, lemon zest, and blueberries. Mixing it by hand is easy, and baking in a springform pan makes it look great.
This low-sugar blueberry muffin cake is very versatile. You can change it up by using different fruits or adding nuts. It’s great for breakfast, a snack, or dessert. You can even freeze it for up to 3 months.
| Ingredient | Amount |
|---|---|
| All-purpose Flour | 2 1/2 cups (300g) |
| Granulated Sugar | 1 1/4 cup (250g) |
| Baking Powder | 1 Tbsp |
| Salt | 1/2 tsp |
| Eggs (large) | 3 |
| Milk | 3/4 cup |
| Vegetable Oil | 1/2 cup (113g) |
| Lemon Zest | 1 Tbsp |
| Blueberries (fresh or frozen) | 1 1/2 cups (210g) |
| Cornstarch | 1 Tbsp (7g) |
This low-sugar blueberry muffin cake is a hit with its tasty flavors and healthy ingredients. It’s a great choice for those who love blueberry coffee cake muffins but want less sugar. It’s perfect for blueberry baked goods that are good for you and delicious.
“This low-sugar blueberry muffin cake is a game-changer! The perfect balance of sweetness and moisture, without the guilt. It’s become a staple in our household.”
Conclusion
The easy low-sugar blueberry muffin cake recipe is a healthier take on the classic blueberry muffin. It cuts down on sugar and uses simple, nutritious ingredients. This makes the cake moist and tasty, perfect for any time of day.
Using fresh or frozen blueberries, you can make this cake your own. It’s great for those who want a sweet treat without the guilt. It’s perfect for breakfast, a snack, or dessert.
The recipe won over 25 tasters in a bake-off. They loved its flavor, texture, and quality. It’s made with wholesome ingredients like Gold Medal flour and Driscoll’s blueberries.
To get amazing results, try resting the batter and start with a high oven temperature. This will help you make bakery-quality muffins at home.
FAQ
What makes this blueberry muffin cake a healthier option?
This recipe cuts down on sugar but keeps the taste of blueberries and lemon zest. It has a thick, poundcake-like texture and a crunchy muffin top. This makes it a better choice than very sweet muffins from bakeries.
What are the key ingredients in this low-sugar blueberry muffin cake?
The main ingredients are all-purpose flour, granulated sugar, baking powder, and salt. It also includes eggs, milk, vegetable oil, lemon zest, and fresh or frozen blueberries.
How is the batter for this cake prepared?
First, mix the dry ingredients together. Then, add the wet ingredients. Lastly, gently fold in the blueberries. This quick method takes only 30 minutes.
Can this recipe be customized or adapted?
Yes, you can change this recipe. Try using different fruits, adding nuts or seeds, or using whole wheat or oat flour instead of all-purpose flour.
How long can the leftover cake be frozen?
You can freeze the leftover cake for up to 3 months. It’s a great way to enjoy a tasty treat whenever you want.
