These diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a small bowl combine brown sugar and allspice; set aside. In a medium bowl combine flour, oats, baking powder and salt. Make a well in center of flour mixture; set aside.

  • In another small bowl whisk together milk, egg, honey and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries.

  • Spoon batter into prepared muffin cups, filling each about half full. Sprinkle brown sugar mixture evenly over batter in muffin cups.

  • Bake about 18 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cup. Serve warm.


Tips: If using a sugar substitute, use Sweet'N Low(R) Brown. Follow package directions to use product amount that's equivalent to 2 tablespoons brown sugar. Nutrition Per Serving with Substitute: Same as below, except 134 calories, 23 g carbohydrate, 8 g total sugar, 236 mg sodium.

Nutrition Facts

143 calories; protein 3g 6% DV; carbohydrates 25g 8% DV; exchange other carbs 1.5; dietary fiber 1g 4% DV; sugars 10g; fat 4g 6% DV; sodium 237mg 10% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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Rating: 4 stars
These muffins are delicious! I did modify the recipe somewhat. Instead of using canola oil I used sunflower oil. I also substituted 1 cup of all purpose flour with whole wheat flour and I used 2% Lactaid milk instead of fat free milk (it was what I had on-hand). Read More