Diabetic Blueberry Muffins Recipes
DIABETIC BLUEBERRY MUFFINS
Make and share this Diabetic Blueberry Muffins recipe from Food.com.
Provided by Millereg
Categories Quick Breads
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350° F.
- Line 10 muffin cups with paper liners.
- Sift together flour, baking powder, salt, set aside.
- Beat together margarine, Splenda, and honey with an electric mixer until light and fluffy.
- Add eggs one at a time beating well after each addition.
- Stir in vanilla.
- Alternately stir in flour mixture and milk, beginning and ending with flour mixture.
- Fold in berries.
- Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes.
- Cool in pan 10 minutes on a wire rack.
- Remove from pan.
- Cool completely on wire rack.
Nutrition Facts : Calories 165.6, Fat 1.3, SaturatedFat 0.4, Cholesterol 37.5, Sodium 269.5, Carbohydrate 34.5, Fiber 1.1, Sugar 13.2, Protein 4.5
HEALTHIER TO DIE FOR BLUEBERRY MUFFINS
These muffins are so good. I double the blueberries. They are so full of antioxidants and vitamins that you can never have enough. And they taste so good.
Provided by MakeItHealthy
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with muffin liners.
- Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, cinnamon in a small bowl with a fork until mixture resembles a coarse crumb.
- Combine 1 1/2 cups flour, 3/4 cup sugar, and baking powder in a bowl. Place applesauce into a 1 cup measuring cup; add egg and enough milk to fill cup; mix into flour mixture. Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 60.7 g, Cholesterol 39.3 mg, Fat 7 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 4 g, Sodium 176.9 mg, Sugar 36.5 g
DIABETIC BLUEBERRY ALL-BRAN MUFFINS
My doctor inspired these muffins.He told me I had to watch my carb & sugar intake.You know how doctors are.Yep,gotta lose the weight too! Well,I love my muffins for breakfast,so I adapted this recipe to fit my new lifestyle.I thank him everyday for those words.These muffins are great.
Provided by Foreverspots
Categories Breakfast
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Stir together Flour, Splenda,Baking Powder,& Salt. Set aside.
- In large mixing bowl,combine cereal & milk. Let stand 5 minutes or till softened.
- Add egg & applesauce. Beat well.
- Add flour mixture. Fold in blueberries.
- Spoon into paper lined & ( Pam) sprayed muffin pans.
- Bake 400 * 15 - 20 minutes. Makes 12.
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