Diabetic Blueberry Muffins

Diabetic Blueberry Muffins

  • Prep Time: 15 mins
  • Total Time: 55 mins
  • Servings: 10

    • About This Recipe

    “from Splenda.com”

    Ingredients

  • 2cupsall-purpose flour
  • 2teaspoonsbaking powder
  • 3/4 teaspoonsalt
  • 1/2 stick cup light margarine, softened
  • 1cupSplenda sugar substitute( or other measure-for-measure sugar substitute)
  • 1/4 cuphoney
  • 2largeeggs
  • 1teaspoonvanilla
  • 1/2 cupskim milk
  • 1cup fresh blueberries or 1cupfrozen blueberries

    • Directions

  • 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.

    • Reviews

  • “The batter was very thick and sticky, so I wondered how it would turn out.But the end results was WONDERFUL, moist and you can’t tell they’re sugar-free.Thank you Miller for posting this, Sarah loves them.”

  • “I made these last night and they were wonderful.You cou;dn’t tell that they didn’t have any sugar.You must follow the instructions carefully.”

  • “I really like these muffins and I am doing Weight Watchers and the Nutrition Facts make it easy to figre points. I did make 14 instead of 10 muffins.”

  • “Thanks for the recipe! the result was moist and delicious, right for diabetic people and tasted for non-diabetic people. I substituted the all purpose flour for 50% – all purpose flour 50% – full corn flour. It is little bit better for diabetics.”

  • “Very moist and sweet muffins! Since I try to eliminate as much unhealthy carbs as possible, I used soy flour instead of all purpose flour. All purpose flour is not a good idea if you are a diabetic anyway.I also added an extra 1/2 Cup of berries. This provides a good dose of protein without compromising the texture or taste of the muffins. My 12 year old daughter would eat this things all day long. The only thing is, I recommend eating just one at a time.More than one can bring on a belly ache if you are not used to soy. Since they are quite filling, one should be plenty. Pop them in the fridge and have one for a snack. Surprisingly good cold. By the way, these muffins don’t even need to be doused in butter. Thanks for the recipe!”

  • “These were very moist.I used a few more blueberries than the recipe called for.I made these muffins for my Dad.He really enjoyed them as sweets are few and far between.Thanks”

  • “These are fantastic!!A definite keeper!”

  • “Tasted GREAT! Very light and yummy. For me, they made 12 instead of 10. “

  • “Wow! These we great! People could NOT believe there was Splenda in these! I will defintely be making these again!!!!!! Thanks!”

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