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Bright Blueberry Muffins Recipe

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. YIELD: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


  • 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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Recipe Note

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

Nutritional Facts

1 each: 171 calories, 6g fat (1g saturated fat), 36mg cholesterol, 192mg sodium, 26g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

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