Nearly Sugar-free Blueberry Orange Muffins with Orange Glaze

Nearly Sugar-free Blueberry Orange Muffins with Orange Glaze

Are blueberry muffins just as good without being loaded with sugar? Not until you get used to eating foods that that are not toxic from white sugar. Here’s a healthy compromise that will make you happy, whether you’re insulin resistant or not. The saving grace is a tiny spoonful of orange juice flavored glaze on top of warmed muffins. It manages to give you a sweet/tangy burst of sweetness without making a delightful blueberry muffin that tastes as sweet as a cake. I’ve even used my favorite baking tricks by adding more flavor to compensate for the lack of sugar by adding juice, citrus zest, sweet spices and fresh fruit. I suggest you start by cutting back on sugar gradually. Start with 3 tablespoons of granulated sugar in the muffin recipe below, cutting back each time you make this recipe, if desired.

Nearly Sugar-free Blueberry Orange Muffins with Orange Glaze
Prep time
Cook time
Total time
A delicious muffin flavored by orange juice and blueberries!
Recipe type: Muffin, Breakfast
Cuisine: Californian
Serves:: 12 muffins
  • 1 C Fresh Blueberries
  • 1¾ C plus 2 teaspoons All-purpose flour
  • 1 T Aluminum-free baking powder
  • 3 T Granulated sugar, (optional)
  • ¼ t Freshly grated nutmeg
  • ¼ t Ground Cinnamon
  • 2 Eggs
  • ¼ C Delicately flavored olive oil
  • ¾ C Freshly juiced orange juice plus 1-2 tablespoons
  • 1 t Grated lemon or orange zest
  • ⅓ C Powdered confectioner's sugar
  1. Pre-heat oven to 400 degrees.
  2. Fill 12 muffin tins with paper baking cups
  3. Place blueberries in a small bowl and sift 2 teaspoons flour over them; lightly toss.
  4. In a large bowl, stir together 1¾ cup of flour, baking powder, sugar, nutmeg and cinnamon.
  5. In a medium bowl beat eggs lightly, add oil, orange juice and zest, and stir.
  6. Add the liquid ingredients to the dry ingredients and gently stir; but, to avoid over-mixing, fold in the blueberries when dry ingredients have been mostly moistened.
  7. Fill each muffin cup about ⅔ full.
  8. Bake 17-20 minutes, or until nicely browned on top and a toothpick when inserted into the center comes out mostly dry.
  9. In a small bowl, whisk 1-2 tablespoons of orange juice with the powdered sugar until it makes a smooth glaze.
  10. While muffins are still warm, spread ½-1 teaspoon of glaze over the top of each muffin.
  11. Serve warm or at room temperature.


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