Diabetic Blueberry Muffins
Indulge in the wholesome goodness of these Diabetic Blueberry Muffins—an irresistible treat that's as healthy as it is delicious! Packed with juicy blueberries and naturally sweetened with a granulated sugar substitute, these muffins are crafted with diabetic-friendly ingredients, including whole wheat flour, unsweetened applesauce, and low-fat Greek yogurt. A touch of cinnamon adds cozy warmth, while the milk and egg create a moist, tender crumb. With just 15 minutes of prep and a short bake time, these guilt-free muffins are perfect for breakfast on the go, a nutritious snack, or a satisfying addition to your meal plan. Whether you use fresh or frozen blueberries, you'll love how easy and flavorful this recipe is!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 cups Unsweetened applesauce
- 0.75 cups Plain unsweetened Greek yogurt
- 1 large Egg
- 1 teaspoons Pure vanilla extract
- 0.25 cups Milk (low-fat or plant-based)
- 0.33 cups Granulated sugar substitute (e.g., erythritol, stevia blend)
- 1 cups Fresh or frozen blueberries
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly spray it with non-stick cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate medium bowl, mix the unsweetened applesauce, Greek yogurt, egg, pure vanilla extract, milk, and granulated sugar substitute until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins.
Fold in the fresh or frozen blueberries by gently stirring them into the batter. If using frozen blueberries, do not thaw them beforehand.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy! These diabetic-friendly blueberry muffins are perfect for breakfast or a snack.
Nutrition Facts
Calories |
997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 1434 mg | 62% | |
| Total Carbohydrate | 256.5 g | 93% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 36.1 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 400 mg | 31% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1363 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
