Diabetic Blueberry Muffins

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup almond flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 1/2 cup low-fat buttermilk (or almond milk)
• 1/4 cup sugar substitute (like Stevia or erythritol)
• 1/4 cup olive oil or melted coconut oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
2. Mix Dry Ingredients:
   • In a large bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, and salt.
3. Combine Wet Ingredients:
   • In another bowl, whisk together the unsweetened applesauce, buttermilk, sugar substitute, olive oil, egg, and vanilla extract until well combined.
4. Combine Mixtures:
   • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Fold in Blueberries:
   • Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Fill Muffin Tins:
   • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake:
   • Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool:
   • Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
9. Serve:
   • Enjoy these muffins as a healthy snack or a quick breakfast option.

Note: These muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.