Recipe: Diabetic-Friendly Blueberry Muffins

The breakfast industy is just lousy with blueberry muffins. TV shows, restaurants, commercials featuring a balanced breakfast: everywhere you look, it seems those blueberry-speckled buggers can’t be avoided (but really, why would you want to – those guys are delicious!)

And now, even those of us with diabetes can enjoy some blueberry goodness with our morning meal, thanks to this recipe!

Serves 12


  • 1 ¾ cups all-purpose flour
  • 3 tablespoons sugar
  • 3 tablespoons Splenda (or other sugar substitute)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1 cup blueberries (fresh OR frozen, thawed and drained)
  • 3/4 cup nonfat milk
  • 1/4 cup vegetable oil
  • 1 egg, lightly beaten
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated orange rind
  • 1 teaspoon vanilla extract
  • cooking spray


  1. Preheat oven to 400 degrees f.
  2. Combine the flour, sugar, Splenda, baking powder, salt, and allspice in a medium bowl.
  3. Add blueberries and toss to coat.
  4. Make a well in the center of mixture.
  5. In another bowl, combine milk, vegetable oil, egg, lemon rind, orange rind, and vanilla.
  6. Add the wet mixture to the flour mixture, stirring just until dry ingredients are moistened.
  7. Spoon batter into muffin pan coated with cooking spray (Only fill muffins 2/3 full).
  8. Bake for 20 to 25 minutes (or until golden brown).
  9. Remove from pans immediately and cool on wire racks.
  10. Serve.

Nutritional Info

  • Calories: 141.7
  • Calories from Fat: 46
  • Total Fat: 5.1 g
  • Cholesterol: 15.8 mg
  • Sodium: 121.9 mg
  • Total Carbohydrate: 20.8 g
  • Protein: 3.0 g


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