Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips

Bright Blueberry Muffins

Dried cranberries are a nice alternative to the blueberries in these tasty muffins. My diabetic friends think these are great.—Pat Byble, Springhill, West Virginia

12 ServingsPrep/Total Time: 30 min.

Ingredients

1/2 cup reduced-fat margarine
Sugar substitute equivalent to 1 cup sugar
2 eggs
1/4 cup honey
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries

Directions

In a large bowl, beat margarine and sugar substitute until light and
fluffy. Add eggs, one at a time, beating well after each addition.
Beat in honey and vanilla. Combine the flour, baking powder and
salt; add to egg mixture alternately with milk, beating just until
combined. Gently fold in blueberries.
Coat muffin cups with cooking spray or line with paper liners; fill
three-fourths full with batter. Bake at 350° for 20-25 minutes
or until a toothpick inserted near the center comes out clean. Cool
for 5 minutes before removing from pan to a wire rack. Serve warm.
Yield: 1 dozen.

2 of 2

Bright Blueberry Muffins (continued)

This recipe was tested using Imperial 1/3 less fat stick margarine.

Nutrition Facts: One muffin equals 171 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 192 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.