Blueberry Almond Cream Muffins

Blueberry Almond Cream Muffins made with white whole wheat and reduced sugar are not only better for you but delicious with incredible texture and flavor!

Blueberry Almond Cream Muffins

The other morning I decided that it was about time I made some blueberry muffins again.  I couldn’t remember the last time I had made blueberry and they are my favorite kind of muffin ever.  Unfortunately, they aren’t Grumpy’s favorite.  I guess whats good for the goose is good for the gander eh?  Grumpy doesn’t get lasagna all that often either and that is because #1 its not my favorites and #2 I hate making it.  So it makes sense that I don’t get something I love that much either.  However, after eating this muffin Grumpy may have changed his mind….as long as I don’t try to make blueberry every time I make muffins.

 I still have blueberries in my freezer from last season so I also decided I really should use them.  I need to make room for this season’s blueberries when they get here anyway!  In my mind blueberries and almonds just naturally go together so I decided that this recipe would not only be perfect for us and if Grumpy was turning his nose up (which he may do but still will eat!!), then all the more for me!

Blueberry Almond Cream Muffins

I used half regular sugar and half splenda, used all white whole wheat flour, and light sour cream.  These aren’t fat free by any means because I did use oil in my batter this time also, but they have to be lower fat than if I had used regular full fat sour cream and lower calorie and carb with the splenda and wheat flour.  Like I have said before, I’m no expert in diabetic cooking, I’m in a learning phase, but I like to think that I’m doing a good job trying to make it much more friendly to Grumpy’s diet.  While I don’t have carb counts for the muffin, I’m pretty sure its probably better than a bakery style muffin!

 These were nice and tall, sweet and moist with that creamy, nutty, almond flavor.  Definitely will make these again when I’m in the mood for a blueberry muffin!
Blueberry Almond Cream Muffins
Author: adapted from
Prep time:
Cook time:
Total time:
Serves: 12 muffins
  • 2 cups White whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup splenda
  • 1 cup sour cream
  • 1 tsp almond extract
  • 1-1/4 cup blueberries, fresh or frozen
  • 2 tbsp slivered almonds
  • almond glaze (recipe below)
  1. Instructions
  2. Preheat oven to 400 degrees. Line a 12 cup muffin tin with paper liners.
  3. In a medium mixing bowl, stir together flour, salt, baking powder, and baking soda. Set aside.
  4. In a separate medium bowl, whisk together eggs, sugar, splenda, almond extract and 1/2 cup of the sour cream.
  5. Fold in half of the flour mixture, then fold in remaining sour cream and then the last half of the flour mixture. Do not over mix. Gently fold in blueberries.
  6. Using a large ice cream scoop, scoop batter into muffin cups evenly. Sprinkle with slivered almonds. Bake for 20 minutes or until muffins have slightly browned and a toothpick comes out clean when inserted into center of muffin.
  7. Top with glaze made of 1/2 cup confectioner’s sugar, 1/2 tsp almond extract, and 1-1/2 tbsp milk. Alternatively you can mix confectioners sugar with pure amaretto (which is what I did) for that little bit of special/special to be added to your morning muffin 🙂

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Blueberry Almond Cream Muffins

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Fallon April 13, 2012 at 2:15 pm - Reply

    Blueberry muffins are one of my favorites as well! The addition to almond sounds wonderful. I'll help you eat these muffins 😉

  2. The Food Mentalist April 14, 2012 at 7:26 am - Reply

    Yum! what a lovely combination of flavours and textures. Great photos too 🙂

  3. Leslie April 14, 2012 at 8:14 pm - Reply

    These sound wonderful! I would never be able to keep blueberries for a whole year in my freezer. You must have had a bunch!

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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