DIABETIC BLUEBERRY MUFFINS
Make and share this Diabetic Blueberry Muffins recipe from Food.com.
Provided by Millereg
Categories Quick Breads
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 165.6, Fat 1.3, SaturatedFat 0.4, Cholesterol 37.5, Sodium 269.5, Carbohydrate 34.5, Fiber 1.1, Sugar 13.2, Protein 4.5
SUGAR FREE BLUEBERRY MUFFINS
This recipe for blueberry muffins can be made very low sugar, gluten free, or low carb as well.
Provided by SFD
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 prep your muffin pans for nonstick. I am a fan of parchment paper used as liners however, you can use what works best for you.
- In a mixing bowl, cream together your butter, sugar alternative, and eggs.
- In a smaller bowl, mix together the dry ingredeints flour, salt and baking powder.
- Slowly add the dry ingredients to the first mixing bowl and cream together.
- Gently mix in the vanilla extract and the almond milk.
- Remove the bowl from the mixer and by hand, gently fold in the blueberries. Do not over mix as this will break up the blueberries.
- Fill each muffin cup about 2/3 of the way. Sprinkle the tops with additional sugar alternative if desired. Bake for 25-30 minutes.
- Allow to cool before serving.
CLASSIC BLUEBERRY MUFFINS
These berry-filled muffins have a cake-like texture. Bake an extra batch and freeze some for a rainy day.
Provided by Splenda
Categories Splenda® Original Sweetener
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Line 12 muffin cups with paper liners; lightly spray liners with cooking spray.
- Into a bowl, sift together flour, baking powder, and salt.
- In a bowl using an electric mixer, beat vegetable oil spread on medium speed until creamy. Gradually add Splenda Sweetener, beating until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
- Add half of flour mixture, blending to combine. Add milk and mix to combine, then add remaining flour and mix on low speed. Fold in blueberries.
- Spoon batter evenly into prepared muffin cups. Bake for 20-22 minutes or until golden. Remove from pan immediately and cool on a wire rack.
Nutrition Facts : Calories 160 calories
BLUEBERRY BRAN MUFFINS
Make and share this Blueberry Bran Muffins recipe from Food.com.
Provided by Sageca
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven 350°F.
- Combine All Bran and Wheat bran together.
- Stir in buttermilk and let sit for 5 minutes.
- Stir in liquid eggs, oil and vanilla; set aside.
- In separate bowl combine flour,Splenda, baking soda, baking powder and cinnamon.
- Stir into cereal mixture just until moistened. Stir in berries.
- Divide batter among muffin tins.
- Bake 25 minutes or until tester inserted comes out clean.
- Can be frozen.
- Tip; Frozen berries work.
Nutrition Facts : Calories 157.5, Fat 6.2, SaturatedFat 0.8, Cholesterol 26.3, Sodium 138.4, Carbohydrate 24.8, Fiber 5.2, Sugar 9.9, Protein 4.9
BLUEBERRY MUFFINS (WITH SPLENDA)
These muffins are very good!! (I find Splenda fine to cook with but sweeter than what we are used to, so I usually cut the quantity back to our taste, sometimes a quarter less, sometimes in half.)
Provided by Derf2440
Categories Quick Breads
Time 40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour,baking powder and salt together.
- In another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy.
- Beat in eggs one at a time, add vanilla.
- Alternately stir in flour and milk.
- When blended, fold in berries.
- Spoon batter into paper lined or greased muffin cups.
- Bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes.
- Cool in pan 10 minutes before removing.
Nutrition Facts : Calories 146.2, Fat 1.3, SaturatedFat 0.4, Cholesterol 37.5, Sodium 269.5, Carbohydrate 29.2, Fiber 1.1, Sugar 8.6, Protein 4.5
WHOLE WHEAT BLUEBERRY MUFFINS (SUGAR FREE - SPLENDA)
This is an extremely basic recipe for whole wheat muffins. My version uses spenlda, but it can be made with the same amount of sugar. You can swap other fruit for the blueberries. I like chopped apples and some extra cinnamon or cranberries. I've found that freezing the fruit keeps it suspended in the batter so it doesn't all sink to the bottom of the muffin.
Provided by MandAs
Categories Quick Breads
Time 40m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a bowl stir together wet ingredients, combining applesauce, milk, splenda, vanilla, and eggs.
- In a separate bowl stir together dry ingredients, combining the flour, cinnamon, baking soda, baking powder, and salt.
- Add the dry ingredients and blueberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
- Pour batter into a greased muffin tins.
- Bake approximately 25 minutes or until a toothpick can be inserted and come out clean.
Nutrition Facts : Calories 93.1, Fat 0.9, SaturatedFat 0.2, Cholesterol 23.8, Sodium 172.1, Carbohydrate 19.4, Fiber 2.6, Sugar 5.2, Protein 3.2
BLUEBERRY MUFFINS
A cake-like muffin exploding with blueberry goodness.
Provided by Splenda
Categories Splenda® Stevia Sweetener
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
- Sift together flour, baking powder, baking soda, and salt into a bowl.
- In another bowl using an electric mixer, blend oil, eggs, and Splenda Stevia Sweetener until combined. Mix in vanilla extract.
- Add eggs one at a time, beating until blended after each addition. Mix in vanilla extract.
- Add about half of flour mixture; beat on low speed until blended. Add milk and blend on low; then add remaining flour mixture and mix just until blended.
- Mix in Greek Yogurt.
- Fold in blueberries. Spoon batter into prepared muffin pan.
- Bake for 20-22 minutes or until golden. Remove muffins from pan and cool on a wire rack.
Nutrition Facts : Calories 190 calories
SUGAR-FREE BLUEBERRY MUFFINS
I adapted this recipe from "Mad About Muffins" to make it sugar-free. My family and I thought they turned out very good - my "growing" teenage brother ate about 8 of the 12 muffins in one sitting!
Provided by Tinkerbell_16
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F.
- In large bowl, cream together butter and honey until mixture is creamy and smooth.
- Beat in the egg.
- Add the vanilla extract, baking powder and salt.
- Sift and whisk together whole wheat pastry flour and all-purpose white flour.
- Mix the flour and milk into the wet mixture a little at a time alternately, mixing gently by hand.
- Stir in blueberries.
- Fill greased muffin tins with muffin mixture.
- Bake 25-30 minutes until lightly browned.
- Makes 1 dozen muffins.
Nutrition Facts : Calories 210.7, Fat 6.9, SaturatedFat 4.1, Cholesterol 32.2, Sodium 171.9, Carbohydrate 35.9, Fiber 2.2, Sugar 19.3, Protein 3.5
CLASSIC BLUEBERRY MUFFINS
These berry-filled muffins have a cake-like texture. Bake an extra batch and freeze some for a rainy day.
Provided by Splenda
Categories Splenda® Original Sweetener
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Line 12 muffin cups with paper liners; lightly spray liners with cooking spray.
- Into a bowl, sift together flour, baking powder, and salt.
- In a bowl using an electric mixer, beat vegetable oil spread on medium speed until creamy. Gradually add Splenda Sweetener, beating until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
- Add half of flour mixture, blending to combine. Add milk and mix to combine, then add remaining flour and mix on low speed. Fold in blueberries.
- Spoon batter evenly into prepared muffin cups. Bake for 20-22 minutes or until golden. Remove from pan immediately and cool on a wire rack.
Nutrition Facts : Calories 160 calories
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Cuisine Breads, BreakfastTotal Time 30 minsCategory Splenda® Stevia SweetenerCalories 160 per serving
- Preheat oven to 400°F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
- In another bowl using an electric mixer, beat margarine on medium speed until creamy. Gradually add Splenda Stevia Sweetener and honey, beating until light and fluffy.
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- In a medium-sized bowl, add eggs, yogurt, coconut milk, lemon zest, and salt. Whisk well until combined, about a minute.
- Sprinkle almond flour on top of liquid, along with Splenda Sweetener and baking powder. Gently stir together with a spatula until evenly incorporated. Fold in lemon juice.
- Fill each muffin liner with 2 tablespoons of batter, then place a few blueberries in, and add in about 1 ½ tablespoons more batter, then top with a few more blueberries, pressing down a bit into the batter.
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