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Diabetic Blueberry Muffins

Healthy and delicious muffins made with whole wheat flour and fresh blueberries, sweetened naturally for a guilt-free treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snacks
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups whole wheat flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 pinch salt
Wet Ingredients
  • 1 cup fresh blueberries (or frozen)
  • 0.5 cups plain Greek yogurt
  • 0.75 cups natural sweetener (stevia or erythritol)
  • 2 large eggs

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a muffin tin by lightly greasing it or lining it with paper liners.
  2. In a large mixing bowl, combine the dry ingredients: whole wheat flour, baking powder, baking soda, and a pinch of salt. Stir until evenly mixed.
  3. In another bowl, whisk together the eggs, Greek yogurt, and natural sweetener until smooth and creamy.
  4. Gently fold the wet mixture into the dry ingredients, mixing just until no dry flour is visible. Avoid overmixing to ensure a light texture.
Baking
  1. Carefully fold in the blueberries, being gentle to prevent them from breaking apart.
  2. Fill each muffin cup about two-thirds full with the batter.
  3. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cooling
  1. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Use fresh baking powder and baking soda for the best rise. If using frozen blueberries, do not thaw them beforehand. Consider sprinkling oat crumble on top before baking for added texture.