This might be a diabetic recipe but these blueberry muffins have lost none of their flavor. A sweet breakfast treat or snack anyone would love.Making your own muffins is a good way to side step the extra fat and calories that store-bought muffins have. Serve these breakfast treats warmed with a thin layer of SmartBalance buttery spread for a boost of omega-3 fatty acids.


Credit: Oxmoor House

Recipe Summary test

1 dozen (serving size: 1 muffin)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Combine first 6 ingredients in a medium bowl; add blueberries, and toss to coat. Make a well in center of flour mixture. Combine milk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.

  • Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full. Bake at 400° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.


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Nutrition Facts

142 calories; fat 5.5g; saturated fat 1g; protein 3g; carbohydrates 20.3g; fiber 1.1g; cholesterol 19mg; sodium 145mg.