Diabetic Blueberry muffins

4 of 5 (1)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 151.6
  • Total Fat: 4.3 g
  • Cholesterol: 5.3 mg
  • Sodium: 234.1 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.3 g

View full nutritional breakdown of Diabetic Blueberry muffins calories by ingredient


Not a Bad recipie. I used vanilla no-fat yogurt instead of plain. Not a Bad recipie. I used vanilla no-fat yogurt instead of plain.
Number of Servings: 12


    1/4 cup margarine

    1/2 cup sugar substitute

    2 egg whites

    1/2 cup skim milk

    1/2 cup plain yogurt (non fat)

    1 1/2 cups all purpose flour

    1 tablespoon baking powder

    1/2 tsp salt

    1 cup blueberries unsweetened.


1. Cream the first two ingredients together. The mix will go "peicey" at first, keep blending to make mixture more cohesive.

2. Beat into that mix the egg whites, non fat yogurt, and milk. You'll see little bits of the sugar-margerine blend. Which is ok.

3. In a small mixing bowl, mix the flour, baking powder, and salt. All of your dry ingredients.

4. Now, mix your wet and dry ingredients with a beater. I usually add the dry part in slowly. Beat for 4 minutes until the mixture is well mixed.

5. Fold the blueberries into the mixture. Be gentle here - the mix will go a little purple.

6. Spoon into lined muffin tin to the top. Makes about 12 muffins.

7. preheat oven to 375 degrees and bake for 20 minutes.

**Note muffins wont brown much at this time (because of the splenda) try an extra few minutes if you want the muffins to brown more.

Number of Servings: 12

Recipe submitted by SparkPeople user JADEDINVASION.

Member Ratings For This Recipe

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    Very Good
    This recipe is very good. - 8/11/19