Diabetic Blueberry Muffins

Indulge in the wholesome goodness of these Diabetic Blueberry Muffins—an irresistible treat that's as healthy as it is delicious! Packed with juicy blueberries and naturally sweetened with a granulated sugar substitute, these muffins are crafted with diabetic-friendly ingredients, including whole wheat flour, unsweetened applesauce, and low-fat Greek yogurt. A touch of cinnamon adds cozy warmth, while the milk and egg create a moist, tender crumb. With just 15 minutes of prep and a short bake time, these guilt-free muffins are perfect for breakfast on the go, a nutritious snack, or a satisfying addition to your meal plan. Whether you use fresh or frozen blueberries, you'll love how easy and flavorful this recipe is!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 1 teaspoons Ground cinnamon
• 0.5 cups Unsweetened applesauce
• 0.75 cups Plain unsweetened Greek yogurt
• 1 large Egg
• 1 teaspoons Pure vanilla extract
• 0.25 cups Milk (low-fat or plant-based)
• 0.33 cups Granulated sugar substitute (e.g., erythritol, stevia blend)
• 1 cups Fresh or frozen blueberries
• 1 as needed Non-stick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly spray it with non-stick cooking spray.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.

Step 3

In a separate medium bowl, mix the unsweetened applesauce, Greek yogurt, egg, pure vanilla extract, milk, and granulated sugar substitute until well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins.

Step 5

Fold in the fresh or frozen blueberries by gently stirring them into the batter. If using frozen blueberries, do not thaw them beforehand.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

Serve and enjoy! These diabetic-friendly blueberry muffins are perfect for breakfast or a snack.

Nutrition Facts

Serving size	(835.7g)

Amount per serving	% Daily Value*
Calories	996.9

Total Fat 13.3g	0%
Saturated Fat 3.3g	0%
Polyunsaturated Fat 2.0g
Cholesterol 231.0mg	0%
Sodium 1433.6mg	0%
Total Carbohydrate 256.5g	0%
Dietary Fiber 28.2g	0%
Total Sugars 36.1g
Protein 52.0g	0%

Vitamin D 78.8IU	0%
Calcium 400.2mg	0%
Iron 8.9mg	0%
Potassium 1362.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.8%

Protein: 15.4%

Carbs: 75.8%