Diabetic Blueberry Muffins Recipe

Name: Diabetic Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 stick cup light margarine, softened; 1 cup Splenda sugar substitute (or other measure-for-measure sugar substitute); 1/4 cup honey; 2 large eggs; 1 teaspoon vanilla; 1/2 cup skim milk; 1 cup fresh blueberries or 1 cup frozen blueberries

Servings: persons

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 stick cup light margarine, softened
1 cup Splenda sugar substitute (or other measure-for-measure sugar substitute)
1/4 cup honey
2 large eggs
1 teaspoon vanilla
1/2 cup skim milk
1 cup fresh blueberries or 1 cup frozen blueberries

1
Preheat oven to 350u00b0 F.
2
Line 10 muffin cups with paper liners.
3
Sift together flour, baking powder, salt, set aside.
4
Beat together margarine, Splenda, and honey with an electric mixer until light and fluffy.
5
Add eggs one at a time beating well after each addition.
6
Stir in vanilla.
7
Alternately stir in flour mixture and milk, beginning and ending with flour mixture.
8
Fold in berries.
9
Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes.
10
Cool in pan 10 minutes on a wire rack.
11
Remove from pan.
12
Cool completely on wire rack.

567

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoon salt, 1/2 stick cup light margarine, softened, and more.

Yes, Diabetic Blueberry 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.

Diabetic Blueberry Muffins

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