I enjoy making these sugar-free blueberry butter swim biscuits when I want something warm, comforting, and easy without using sugar. The biscuits bake up soft and fluffy with crisp buttery edges, and the blueberries add little bursts of freshness. I finish them with a smooth lemon glaze that brings everything together with a light, bright flavor.
Why You’ll Love This Recipe
I love this recipe because it’s simple, reliable, and feels indulgent without being complicated. I don’t need a mixer, and everything comes together quickly in one bowl. The butter creates a rich texture, the blueberries keep the biscuits moist, and the lemon glaze adds balance so the biscuits never feel too heavy.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Butter Swim Biscuits
2 ½ cups all-purpose flour or low-carb flour blend
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar-free granulated sweetener
1 ¾ cups unsweetened almond milk or milk of choice
1 ½ cups fresh or frozen blueberries
½ cup unsalted butter
Lemon Glaze
½ cup powdered sugar-free sweetener
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Directions
I start by preheating my oven to 450°F. I place the butter into an 8×8-inch baking dish and put it in the oven until the butter is completely melted. I remove the dish and set it aside.
In a large bowl, I combine the flour, baking powder, salt, and sugar-free sweetener. I pour in the milk and stir until a thick batter forms. I gently fold in the blueberries, being careful not to overmix.
I pour the batter directly over the melted butter in the baking dish and spread it evenly. I lightly score the dough into 9 squares using a knife.
I bake the biscuits for 25 to 30 minutes, until the top is golden brown and the center is fully set.
While the biscuits are baking, I whisk together the powdered sweetener, lemon juice, and lemon zest until smooth. Once the biscuits come out of the oven, I drizzle the glaze over the warm biscuits and let it settle before serving.
Servings And Timing
I cut this recipe into 9 biscuits.
Prep time: 10 minutes
Bake time: 25 to 30 minutes
Total time: about 40 minutes
Variations
I sometimes replace the blueberries with raspberries or chopped strawberries for a different flavor. When I want extra citrus, I mix lemon zest directly into the biscuit batter. For a richer glaze, I add a small splash of vanilla extract.
Storage/Reheating
I store leftover biscuits in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in the microwave for about 20 seconds or place them in a low oven until heated through. I avoid overheating so they stay soft.
FAQs
Can I use frozen blueberries?
I use frozen blueberries often and add them straight to the batter without thawing.
What type of sweetener works best?
I prefer a granulated sugar-free sweetener for the biscuits and a powdered version for the glaze to keep it smooth.
Can I make these ahead of time?
I usually bake them fresh, but I sometimes prepare the dry ingredients in advance and mix everything just before baking.
Why are the biscuits so buttery?
I pour the batter directly into melted butter, which creates crisp edges and a tender center as they bake.
Can I skip the lemon glaze?
I sometimes serve them without the glaze, but I like how the lemon adds balance to the rich biscuits.
Conclusion
I keep this sugar-free blueberry butter swim biscuit recipe on repeat because it’s easy, comforting, and satisfying without using sugar. The combination of buttery biscuits, juicy blueberries, and bright lemon glaze makes it perfect for breakfast, brunch, or a simple treat I enjoy sharing.
