Blueberry-Oat Muffins

Blueberry-Oat Muffins

2 Reviews
From: Diabetic Living Magazine

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

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 2 tablespoons packed brown sugar (see Tips)
  • ¼ teaspoon ground allspice
  • 1½ cups all-purpose flour
  • ½ cup quick-cooking rolled oats
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup fat-free milk
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
  • ¼ cup honey
  • 3 tablespoons canola oil
  • ¾ cup fresh or frozen blueberries


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat twelve 2½-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.
  2. 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.
  3. Spoon batter into prepared muffin cups, filling each about half full. Sprinkle brown sugar mixture evenly over batter in muffin cups.
  4. 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® 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 information

  • Serving size: 1 muffin
  • Per serving: 143 calories; 4 g fat(-1 g sat); 1 g fiber; 25 g carbohydrates; 3 g protein; 10 g sugars; 237 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fat, ½ other carbohydrate

Reviews 2

July 15, 2019
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January 14, 2019
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By: Rachel
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).
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