Blueberry muffins are a classic favorite, but traditional recipes are often high in sugar and carbs.
For those managing diabetes, there are plenty of ways to enjoy moist, flavorful muffins without spiking blood sugar.
Using sugar substitutes, whole grains, and healthy fats, diabetic-friendly blueberry muffins can be both delicious and nutritious.
From breakfast options to snacks and treats, these muffins are versatile and satisfying.
In this article, we’ve curated 15 diabetic blueberry muffin recipes that are easy, flavorful, and perfect for maintaining a balanced, blood sugar-friendly diet.
15 Easy Diabetic-Friendly Blueberry Muffins for Every Occasion
Diabetic blueberry muffins prove that indulgence can be healthy and safe.
These 15 recipes show that you can enjoy moist, flavorful muffins while keeping sugar and carbs in check.
From breakfast to snacks, there’s a recipe for every occasion and craving.
Experiment with whole-grain flours, natural sweeteners, and added seeds or nuts to enhance flavor and nutrition.
Baking these muffins allows you to enjoy a wholesome, diabetes-friendly treat.
With these recipes, you can enjoy blueberry muffins anytime without compromising blood sugar control
Diabetic Blueberry Almond Muffins
These muffins are soft, moist, and diabetic-friendly.
They combine almond flour, oat flour, fresh blueberries, and a low-sugar sweetener for a flavorful breakfast or snack.
Almond flour adds nuttiness while blueberries provide natural sweetness.
Every bite tastes tender, fluffy, and satisfying.
Ingredients
- 1 cup almond flour
- 1 cup oat flour
- ½ cup erythritol or preferred low-sugar sweetener
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
Set aside while preparing the batter. - In a large bowl, whisk eggs, almond milk, vanilla extract, and sweetener until smooth.
Gradually fold in almond flour, oat flour, and baking powder, mixing until a soft batter forms. - Gently fold in fresh blueberries to avoid crushing them.
Spoon the batter evenly into the prepared muffin cups. - Bake for 20–25 minutes until the tops are lightly golden and a toothpick inserted comes out clean.
Remove from oven and let muffins cool for 5 minutes before transferring to a wire rack.
These blueberry almond muffins are soft, moist, and naturally sweet.
They taste tender, nutty, and diabetic-friendly.
They are perfect for breakfast, a snack, or a light dessert.
A wholesome, visually appealing, and nutrient-rich muffin recipe.
Diabetic Blueberry Greek Yogurt Muffins
These muffins are moist, tender, and diabetic-friendly.
They combine whole wheat flour, Greek yogurt, fresh blueberries, and a low-sugar sweetener for a protein-packed breakfast or snack.
Greek yogurt adds moisture while blueberries provide natural sweetness.
Every bite tastes soft, rich, and satisfying.
Ingredients
- 1½ cups whole wheat flour
- ½ cup erythritol or low-sugar sweetener
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup Greek yogurt
- 1 large egg
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
Set aside while mixing ingredients. - In a large bowl, whisk together Greek yogurt, egg, almond milk, and vanilla extract until smooth.
Gradually add erythritol and mix well. - In a separate bowl, combine whole wheat flour, baking powder, baking soda, and salt.
Gradually fold dry ingredients into the wet mixture until just combined. - Gently fold in fresh blueberries.
Spoon the batter evenly into prepared muffin cups. - Bake for 22–27 minutes until muffins are golden on top and a toothpick comes out clean.
Let cool for 5 minutes before transferring to a wire rack.
These blueberry Greek yogurt muffins are moist, soft, and naturally sweet.
They taste tender, flavorful, and diabetic-friendly.
They are perfect for breakfast, snacks, or a healthy dessert.
A protein-rich, visually appealing, and nutrient-dense muffin recipe.
Diabetic Blueberry Coconut Muffins
These muffins are tender, tropical, and diabetic-friendly.
They combine coconut flour, almond flour, fresh blueberries, and a low-sugar sweetener for a unique, flavorful treat.
Coconut flour adds texture while blueberries provide natural sweetness.
Every bite tastes soft, aromatic, and satisfying.
Ingredients
- ½ cup coconut flour
- ½ cup almond flour
- ½ cup erythritol or preferred low-sugar sweetener
- 4 large eggs
- ¼ cup unsweetened coconut milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup fresh blueberries
- Optional: 2 tbsp unsweetened shredded coconut for topping
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
Set aside while preparing the batter. - In a large bowl, whisk eggs, coconut milk, and vanilla extract until smooth.
Gradually fold in erythritol and mix well. - Add coconut flour, almond flour, and baking powder.
Mix until a soft batter forms. - Gently fold in fresh blueberries.
Spoon the batter evenly into muffin cups and sprinkle shredded coconut on top if desired. - Bake for 20–25 minutes until muffins are lightly golden and a toothpick inserted comes out clean.
Let cool for 5 minutes before transferring to a wire rack.
These blueberry coconut muffins are tender, tropical, and naturally sweet.
They taste aromatic, soft, and diabetic-friendly.
They are perfect for breakfast, snacks, or a healthy dessert.
A visually appealing, flavorful, and nutrient-rich muffin recipe.
Diabetic Blueberry Chia Seed Muffins
These muffins are hearty, moist, and diabetic-friendly.
They combine oat flour, almond flour, fresh blueberries, chia seeds, and a low-sugar sweetener for a fiber-rich breakfast or snack.
Chia seeds add nutrition while blueberries provide natural sweetness.
Every bite tastes soft, flavorful, and satisfying.
Ingredients
- 1 cup oat flour
- 1 cup almond flour
- ½ cup erythritol or preferred low-sugar sweetener
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 tbsp chia seeds
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
Set aside while preparing the batter. - In a large bowl, whisk eggs, almond milk, vanilla extract, and sweetener until smooth.
Gradually fold in oat flour, almond flour, and baking powder. - Stir in chia seeds and mix until evenly distributed.
Gently fold in fresh blueberries to avoid crushing them. - Spoon the batter evenly into muffin cups.
Bake for 22–27 minutes until muffins are golden and a toothpick comes out clean. - Let muffins cool for 5 minutes before transferring to a wire rack.
These blueberry chia seed muffins are hearty, moist, and naturally sweet.
They taste soft, flavorful, and diabetic-friendly.
They are perfect for breakfast, snacks, or a fiber-rich dessert.
A visually appealing, nutrient-dense, and wholesome muffin recipe.
Diabetic Blueberry Lemon Muffins
These muffins are bright, tangy, and diabetic-friendly.
They combine whole wheat flour, almond flour, fresh blueberries, lemon zest, and a low-sugar sweetener for a refreshing breakfast or snack.
The lemon adds zest while blueberries provide natural sweetness.
Every bite tastes tender, flavorful, and satisfying.
Ingredients
- 1 cup whole wheat flour
- 1 cup almond flour
- ½ cup erythritol or low-sugar sweetener
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
Set aside while mixing ingredients. - In a large bowl, whisk eggs, almond milk, vanilla extract, and sweetener until smooth.
Gradually fold in whole wheat flour, almond flour, baking powder, and lemon zest. - Gently fold in fresh blueberries.
Spoon the batter evenly into muffin cups. - Bake for 20–25 minutes until the tops are golden and a toothpick comes out clean.
Let muffins cool for 5 minutes before transferring to a wire rack.
These blueberry lemon muffins are bright, tangy, and naturally sweet.
They taste tender, flavorful, and diabetic-friendly.
They are perfect for breakfast, snacks, or a light dessert.
A visually appealing, zesty, and nutrient-rich muffin recipe
Diabetic Blueberry Chocolate Chip Muffins
These muffins are indulgent, soft, and diabetic-friendly.
They combine almond flour, oat flour, fresh blueberries, sugar-free chocolate chips, and a low-sugar sweetener for a guilt-free treat.
Chocolate chips add richness while blueberries provide natural sweetness.
Every bite tastes tender, flavorful, and satisfying.
Ingredients
- 1 cup almond flour
- 1 cup oat flour
- ½ cup erythritol or preferred low-sugar sweetener
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ cup sugar-free chocolate chips
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Set aside while preparing the batter. - In a large bowl, whisk together eggs, almond milk, vanilla extract, and sweetener until smooth.
Gradually fold in almond flour, oat flour, and baking powder, mixing until a soft batter forms. - Gently fold in blueberries and chocolate chips to avoid crushing the berries.
Spoon the batter evenly into muffin cups. - Bake for 22–27 minutes until muffins are lightly golden on top and a toothpick inserted comes out clean.
Remove from oven and let muffins cool for 5 minutes before transferring to a wire rack.
These blueberry chocolate chip muffins are indulgent, soft, and naturally sweet.
They taste rich, fruity, and diabetic-friendly.
They are perfect for breakfast, a snack, or a healthy dessert.
A visually appealing, nutrient-rich, and flavorful muffin recipe.
Diabetic Blueberry Pumpkin Muffins
These muffins are warm, spiced, and diabetic-friendly.
They combine whole wheat flour, pumpkin puree, fresh blueberries, and a low-sugar sweetener for a hearty breakfast or snack.
Pumpkin adds moisture while blueberries provide natural sweetness.
Every bite tastes tender, flavorful, and satisfying.
Ingredients
- 1 cup whole wheat flour
- 1 cup almond flour
- ½ cup erythritol or preferred low-sugar sweetener
- ½ cup pumpkin puree
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tsp baking powder
- ½ tsp cinnamon
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Set aside while mixing ingredients. - In a large bowl, whisk together eggs, pumpkin puree, almond milk, and sweetener until smooth.
Gradually fold in whole wheat flour, almond flour, baking powder, and cinnamon until a soft batter forms. - Gently fold in fresh blueberries.
Spoon the batter evenly into muffin cups. - Bake for 22–27 minutes until muffins are golden and a toothpick comes out clean.
Let cool for 5 minutes before transferring to a wire rack.
These blueberry pumpkin muffins are warm, spiced, and naturally sweet.
They taste moist, flavorful, and diabetic-friendly.
They are perfect for breakfast, snacks, or a wholesome dessert.
A visually appealing, nutrient-dense, and aromatic muffin recipe.
Diabetic Blueberry Lemon Poppy Seed Muffins
These muffins are bright, zesty, and diabetic-friendly.
They combine almond flour, oat flour, fresh blueberries, lemon zest, poppy seeds, and a low-sugar sweetener for a refreshing breakfast or snack.
Lemon zest adds brightness while blueberries provide natural sweetness.
Every bite tastes soft, flavorful, and satisfying.
Ingredients
- 1 cup almond flour
- 1 cup oat flour
- ½ cup erythritol or preferred low-sugar sweetener
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp lemon zest
- 1 tsp poppy seeds
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Set aside while preparing the batter. - In a large bowl, whisk together eggs, almond milk, vanilla extract, and sweetener until smooth.
Gradually fold in almond flour, oat flour, baking powder, and lemon zest until a soft batter forms. - Stir in poppy seeds and gently fold in blueberries.
Spoon the batter evenly into muffin cups. - Bake for 22–27 minutes until muffins are golden and a toothpick comes out clean.
Let cool for 5 minutes before transferring to a wire rack.
These blueberry lemon poppy seed muffins are bright, zesty, and naturally sweet.
They taste tender, aromatic, and diabetic-friendly.
They are perfect for breakfast, snacks, or a light dessert.
A visually appealing, refreshing, and nutrient-rich muffin recipe.
Diabetic Blueberry Oatmeal Muffins
These muffins are hearty, filling, and diabetic-friendly.
They combine rolled oats, almond flour, fresh blueberries, and a low-sugar sweetener for a fiber-rich breakfast or snack.
Oats add texture while blueberries provide natural sweetness.
Every bite tastes soft, wholesome, and satisfying.
Ingredients
- 1 cup rolled oats
- 1 cup almond flour
- ½ cup erythritol or preferred low-sugar sweetener
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Set aside while preparing the batter. - In a large bowl, whisk together eggs, almond milk, vanilla extract, and sweetener until smooth.
Gradually fold in rolled oats, almond flour, and baking powder until a soft batter forms. - Gently fold in fresh blueberries.
Spoon the batter evenly into muffin cups. - Bake for 25–30 minutes until muffins are golden and a toothpick comes out clean.
Let cool for 5 minutes before transferring to a wire rack.
These blueberry oatmeal muffins are hearty, filling, and naturally sweet.
They taste soft, wholesome, and diabetic-friendly.
They are perfect for breakfast, snacks, or a fiber-rich dessert.
A visually appealing, nutrient-rich, and wholesome muffin recipe.
Diabetic Blueberry Cardamom Muffins
These muffins are aromatic, soft, and diabetic-friendly.
They combine almond flour, oat flour, fresh blueberries, ground cardamom, and a low-sugar sweetener for a uniquely spiced treat.
Cardamom adds warmth while blueberries provide natural sweetness.
Every bite tastes fragrant, tender, and satisfying.
Ingredients
- 1 cup almond flour
- 1 cup oat flour
- ½ cup erythritol or preferred low-sugar sweetener
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp ground cardamom
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Set aside while mixing ingredients. - In a large bowl, whisk together eggs, almond milk, vanilla extract, and sweetener until smooth.
Gradually fold in almond flour, oat flour, baking powder, and cardamom until a soft batter forms. - Gently fold in blueberries.
Spoon the batter evenly into muffin cups. - Bake for 22–27 minutes until muffins are golden and a toothpick comes out clean.
Let cool for 5 minutes before transferring to a wire rack.
These blueberry cardamom muffins are aromatic, soft, and naturally sweet.
They taste fragrant, flavorful, and diabetic-friendly.
They are perfect for breakfast, snacks, or a lightly spiced dessert.
A visually appealing, aromatic, and nutrient-rich muffin recipe.
Diabetic Blueberry Banana Muffins
These muffins are moist, naturally sweet, and diabetic-friendly.
They combine almond flour, mashed ripe bananas, fresh blueberries, and a low-sugar sweetener for a soft and flavorful treat.
Bananas add moisture while blueberries provide natural sweetness.
Every bite tastes tender, fruity, and satisfying.
Ingredients
- 1 cup almond flour
- 1 cup oat flour
- ½ cup erythritol or preferred low-sugar sweetener
- 2 large eggs
- 1 ripe banana, mashed
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
Set aside while preparing the batter. - In a large bowl, whisk eggs, almond milk, vanilla extract, and mashed banana until smooth.
Gradually fold in erythritol and mix well. - Add almond flour, oat flour, and baking powder.
Mix gently until a soft, thick batter forms. - Carefully fold in fresh blueberries to avoid crushing them.
Spoon the batter evenly into the muffin cups. - Bake for 22–27 minutes until muffins are golden on top and a toothpick comes out clean.
Remove from oven and let muffins cool for 5 minutes before transferring to a wire rack.
These blueberry banana muffins are moist, naturally sweet, and tender.
They taste soft, flavorful, and diabetic-friendly.
They are perfect for breakfast, snacks, or a wholesome dessert.
A visually appealing, fruity, and nutrient-rich muffin recipe.
Diabetic Blueberry Cinnamon Muffins
These muffins are warmly spiced, soft, and diabetic-friendly.
They combine almond flour, oat flour, fresh blueberries, cinnamon, and a low-sugar sweetener for a cozy breakfast or snack.
Cinnamon adds warmth while blueberries provide natural sweetness.
Every bite tastes tender, aromatic, and satisfying.
Ingredients
- 1 cup almond flour
- 1 cup oat flour
- ½ cup erythritol or preferred low-sugar sweetener
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
Set aside while mixing ingredients. - In a large bowl, whisk eggs, almond milk, vanilla extract, and sweetener until smooth.
Gradually fold in almond flour, oat flour, baking powder, and cinnamon until a soft batter forms. - Gently fold in blueberries.
Spoon the batter evenly into muffin cups. - Bake for 22–27 minutes until muffins are golden and a toothpick comes out clean.
Let cool for 5 minutes before transferring to a wire rack.
These blueberry cinnamon muffins are warmly spiced, soft, and naturally sweet.
They taste tender, aromatic, and diabetic-friendly.
They are perfect for breakfast, snacks, or a lightly spiced dessert.
A visually appealing, cozy, and nutrient-rich muffin recipe.
Diabetic Blueberry Coconut Lemon Muffins
These muffins are tropical, zesty, and diabetic-friendly.
They combine almond flour, oat flour, fresh blueberries, shredded coconut, lemon zest, and a low-sugar sweetener for a refreshing breakfast or snack.
Coconut and lemon zest add flavor while blueberries provide natural sweetness.
Every bite tastes soft, aromatic, and satisfying.
Ingredients
- 1 cup almond flour
- 1 cup oat flour
- ½ cup erythritol or preferred low-sugar sweetener
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tbsp shredded coconut
- 1 tsp lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
Set aside while preparing the batter. - In a large bowl, whisk eggs, almond milk, vanilla extract, and sweetener until smooth.
Gradually fold in almond flour, oat flour, baking powder, coconut, and lemon zest. - Gently fold in blueberries.
Spoon the batter evenly into muffin cups. - Bake for 22–27 minutes until muffins are golden on top and a toothpick comes out clean.
Remove from oven and let muffins cool for 5 minutes before transferring to a wire rack.
These blueberry coconut lemon muffins are tropical, zesty, and naturally sweet.
They taste soft, aromatic, and diabetic-friendly.
They are perfect for breakfast, snacks, or a refreshing dessert.
A visually appealing, flavorful, and nutrient-rich muffin recipe.
Diabetic Blueberry Maple Pecan Muffins
These muffins are nutty, lightly sweet, and diabetic-friendly.
They combine almond flour, oat flour, fresh blueberries, chopped pecans, and a low-sugar maple-flavored sweetener for a rich and satisfying treat.
Pecans add crunch while blueberries provide natural sweetness.
Every bite tastes soft, nutty, and satisfying.
Ingredients
- 1 cup almond flour
- 1 cup oat flour
- ½ cup erythritol or low-sugar maple-flavored sweetener
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ cup chopped pecans
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
Set aside while mixing ingredients. - In a large bowl, whisk eggs, almond milk, vanilla extract, and sweetener until smooth.
Gradually fold in almond flour, oat flour, and baking powder until a soft batter forms. - Gently fold in chopped pecans and blueberries.
Spoon the batter evenly into muffin cups. - Bake for 22–27 minutes until muffins are golden and a toothpick comes out clean.
Let cool for 5 minutes before transferring to a wire rack.
These blueberry maple pecan muffins are nutty, soft, and lightly sweet.
They taste tender, flavorful, and diabetic-friendly.
They are perfect for breakfast, snacks, or a wholesome dessert.
A visually appealing, nutty, and nutrient-rich muffin recipe.
Diabetic Blueberry Chia Lemon Muffins
These muffins are fiber-rich, zesty, and diabetic-friendly.
They combine almond flour, oat flour, fresh blueberries, chia seeds, lemon zest, and a low-sugar sweetener for a nutritious breakfast or snack.
Chia seeds add texture and fiber while blueberries provide natural sweetness.
Every bite tastes soft, tangy, and satisfying.
Ingredients
- 1 cup almond flour
- 1 cup oat flour
- ½ cup erythritol or preferred low-sugar sweetener
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp lemon zest
- 2 tbsp chia seeds
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
Set aside while preparing the batter. - In a large bowl, whisk eggs, almond milk, vanilla extract, and sweetener until smooth.
Gradually fold in almond flour, oat flour, baking powder, and lemon zest until a soft batter forms. - Stir in chia seeds and gently fold in blueberries.
Spoon the batter evenly into muffin cups. - Bake for 22–27 minutes until muffins are golden and a toothpick comes out clean.
Let cool for 5 minutes before transferring to a wire rack.
These blueberry chia lemon muffins are fiber-rich, soft, and tangy.
They taste tender, flavorful, and diabetic-friendly.
They are perfect for breakfast, snacks, or a nutritious dessert.
A visually appealing, zesty, and nutrient-dense muffin recipe.
