DIABETIC BLUEBERRY MUFFINS RECIPES
WHOLE WHEAT BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT
Whole wheat flour gives nutritious flair to these healthy blueberry muffins. Fresh from the oven, they’ll warm you up on cold, winter days. —Sheila Siem, Calumet, Michigan
Provided by Taste of Home
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, combine flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 158 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 167mg sodium, CarbohydrateContent 21g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 3g protein. Diabetic Exchanges 1-1/2 starch
BLUEBERRY OATMEAL MUFFINS RECIPE: HOW TO MAKE IT
These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious—they're wonderful. —Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.
Nutrition Facts : Calories 167 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 249mg sodium, CarbohydrateContent 26g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 4g protein. Diabetic Exchanges 1-1/2 starch
More about "diabetic blueberry muffins recipes"
WHOLE WHEAT BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT
Whole wheat flour gives nutritious flair to these healthy blueberry muffins. Fresh from the oven, they’ll warm you up on cold, winter days. —Sheila Siem, Calumet, Michigan
From tasteofhome.com
Reviews 4
Total Time 35 minutes
Calories 158 calories per serving
From tasteofhome.com
Reviews 4
Total Time 35 minutes
Calories 158 calories per serving
- Preheat oven to 375°. In a large bowl, combine flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.
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Jan 20, 2022 · Gemma’s Pro Tips for Making Lemon Blueberry Muffins . The best zest: A microplane makes zesting quick work. A fine, sharp cheese grater will work if you don’t have a microplane. Either way, when zesting, make sure to only remove the yellow part of the skin and try not to get any of the white pith which can give the muffins …
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Jan 20, 2022 · Gemma’s Pro Tips for Making Lemon Blueberry Muffins . The best zest: A microplane makes zesting quick work. A fine, sharp cheese grater will work if you don’t have a microplane. Either way, when zesting, make sure to only remove the yellow part of the skin and try not to get any of the white pith which can give the muffins …
From biggerbolderbaking.com
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See details
HEALTHY YOGURT OAT BLUEBERRY MUFFINS | MEL'S KITCHEN CAFE
Sep 08, 2021 · Wet Muffins: if the muffins are gummy, wet or aren’t baking through, make sure to add baking time and/or consider baking at 350 degrees (instead of 375 degrees) and increasing the baking time so they bake through. Also, using excess blueberries might make the muffins …
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