Diabetes-Friendly Lemon Blackberry Sour Cream Muffi

Name: Diabetes-Friendly Lemon Blackberry Sour Cream Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, juice and zest of; 1/3 cup skim milk; 1/2 teaspoon vanilla; 1/8 cup unsalted butter, melted; 2 tablespoons unsweetened applesauce; 1 large egg; 1/4 cup sour cream; 1/2 cup Splenda sugar substitute; 1 1/3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup blackberry; 2 ounces neufchatel cheese

Servings: persons

1 lemon, juice and zest of
1/3 cup skim milk
1/2 teaspoon vanilla
1/8 cup unsalted butter, melted
2 tablespoons unsweetened applesauce
1 large egg
1/4 cup sour cream
1/2 cup Splenda sugar substitute
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup blackberry
2 ounces neufchatel cheese

1
Preheat the oven to 400u00b0F.
2
Spray or butter a muffin tin (insides and tops to prevent the muffins from sticking with the puff up) and set aside.
3
Zest a lemon, and set aside.
4
Squeeze the juice of the lemon into a measuring cup over a sieve to catch the seeds and pips.
5
Pour milk into the measuring cup to make up a half cup.
6
Stir sour cream into the measuring cup.
7
Stir in the zest and vanilla, and then set aside.
8
Melt the butter and set aside to cool.
9
In a large bowl, measure out the flour, baking powder, baking soda, salt and Splenda. Mix well.
10
To the lemon and milk mixture, add the egg and whisk to combine.
11
Next, add the cooled butter and mix well. Add this to the dry ingredients and mix just to combine.
12
Do not over-mix - there may well be lumps but that's alright.
13
Spoon batter into muffin tins, filling them halfway.
14
Sprinkle a few berries in and then continue to fill the muffin tins to the top.
15
Cut neufchatel into 9 squares, press each square into the top of each muffin.
16
Top each muffin with a blackberry.
17
Bake in a 400 F oven for 25 minutes until the tops are springy.
18
Cool for a few minutes and then transfer to a wire rack to cool for 10-15 minutes.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lemon, juice and zest of, 1/3 cup skim milk, 1/2 teaspoon vanilla, 1/8 cup unsalted butter, melted, and more.

Yes, Diabetes-Friendly Lemon Blackberry Sour Cream Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Diabetes-Friendly Lemon Blackberry Sour Cream Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions