Bright Blueberry Muffins Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 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

Nutritional 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


  1. 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.
  2. 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.
This recipe was tested using Imperial 1/3 less fat stick margarine.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Bright Blueberry Muffins in Country Woman May/June 2004, p36

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