How to Bake Diabetic Blueberry Muffins (7 Steps)

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.

Things You'll Need

  • Muffin tin
  • Muffin papers
  • Mixing bowl
  • 1/4 cup margarine
  • 1/2 cup artificial sweetener
  • Spatula
  • 2 egg whites
  • 1/2 teaspoon vanilla
  • 1/4 cup skim milk
  • 3/4 cup plain nonfat yogurt
  • Whisk
  • 1 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • Sifter
  • Mixer
  • 1 cup blueberries

Instructions

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

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

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

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

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

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

  7. 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.

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