How to Bake Diabetic Blueberry Muffins

Written by hillary marshall Google
  • Share
  • Tweet
  • Share
  • Pin
  • Email
How to Bake Diabetic Blueberry Muffins
Use artificial sweetener to make blueberry muffins instead of sugar. (Jupiterimages/Comstock/Getty Images)

When making baked goods for a diabetic diet you need to limit sugar and carbohydrates. Blueberry muffins have sugar in them naturally due to sugar in the berries, so it is best to use a recipe with no added sugar. You can replace the sugar in most recipes for baked goods with a sugar substitute such as sucralose, aspartame or stevia.

Preheat oven to 375 degrees. Set one muffin paper in each cup of a muffin tin.

Combine margarine and your choice of sugar substitute in a large mixing bowl. Cream the two ingredients together with a spatula.

Use whisk to slowly beat the egg whites, vanilla, milk and nonfat yogurt into the margarine and sugar substitute mixture.

Combine flour, baking powder and salt in a separate mixing bowl. Sift the ingredients together with a hand sifter until they are entirely combined.

Mix the wet and dry ingredients together in one bowl. Use a mixer to make sure the ingredients are well-blended.

Spoon blueberry muffin batter into the muffin papers. Fill each about two-thirds of the way.

Bake the blueberry muffins for 20 to 25 minutes. When done, a toothpick should go in and out of the center of a muffin and remain clean. Muffins will look fluffed up and golden brown in color.

  • All types
  • Articles
  • Slideshows
  • Videos
  • Most relevant
  • Most popular
  • Most recent

No articles available

No slideshows available

No videos available

By using the site, you consent to the use of cookies. For more information, please see our Cookie policy.