Blueberry Muffin Bars

Blueberry Muffin Bars

2 Reviews
From: Diabetic Living Magazine

With all the supersize muffins out there, portion control can be a challenge. These let you enjoy the flavors of a blueberry muffin, and easily keep track of what you eat.

Ingredients 32 servings

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Original recipe yields 32 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1¾ cups quick-cooking rolled oats
  • ¾ cup all-purpose flour
  • ¾ cup whole-wheat flour
  • ¾ cup packed brown sugar (see Tip)
  • 1 teaspoon apple pie spice
  • ½ cup light butter (1 stick)
  • ½ cup coarsely chopped slivered almonds
  • 1 cup sugar-free blueberry preserves
  • ½ teaspoon almond extract


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with cooking spray; set aside.
  2. In a large bowl combine oats, all-purpose flour, whole-wheat flour, brown sugar and apple pie spice. Using a pastry blender, cut in light butter until mixture is crumbly. Transfer ¾ cup of the crumb mixture to a small bowl; stir in almonds. Set aside.
  3. Press remaining crumb mixture into the bottom of the prepared pan. Bake for 10 minutes.
  4. In a small bowl stir together the preserves and almond extract. Carefully spread preserves evenly over crust. Sprinkle with reserved crumb mixture; press lightly.
  5. Bake for 20 to 25 minutes or until top is lightly browned. Cool completely in pan on wire rack. Lift from pan using foil and cut into bars. Wrap remaining bars in foil to store.
  • Tip: We do not recommend using a sugar substitute for the brown sugar for this recipe.

Nutrition information

  • Serving size: 1 bar each
  • Per serving: 89 calories; 12 g fat(1 g sat); 1 g fiber; 15 g carbohydrates; 2 g protein; 12 mcg folate; 4 mg cholesterol; 5 g sugars; 60 IU vitamin A; 0 mg vitamin C; 15 mg calcium; 1 mg iron; 18 mg sodium; 51 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ fat, ½ fruit, ½ starch

Reviews 2

March 24, 2019
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By: Fred Stephenson
I have no idea why you would recommend NOT using a brown sugar substitute for this dish. I substituted almond flour for the whole-wheat, and 1/2 cup Sukrin Gold for the brown sugar. It turned out lovely and delicious and a great dessert without my body going through inflammation and a jump in my blood glucose.
August 13, 2018
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By: Terri
I used 1/2 cup of the sugar free blueberry jelly (that stuff is yucky, but I have to have some sweetness) and added some smashed raspberries and blackberries. My picky husband even liked his with some ice cream. Delish!
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