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Nutrition Facts
Serving Size 1 (63g) Recipe makes 12 servings
Calories 146
Calories from Fat 40		(27%)
Amount Per Serving		%DV
	Total Fat 4.5g	6%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 28mg		9%
Sodium 266mg		11%
Potassium 88mg		2%
Total Carbohydrate 23.5g		7%
	Dietary Fiber 0.8g	3%
	Sugars 8.9g
Protein 3.1g		6%
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Blueberry Orange Muffins (Diabetic Friendly)

Recipe #385149 | 30 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: DuChick
Aug 12, 2009

Low fat and low sugar yumminess! Found in Diabetic Cooking magazine, we enjoy these not-too-sweet cake-like muffins with fresh blueberries. With just a hint of orange flavor, I think I'll add one teaspoon of orange zest next time. If you prefer a sweeter muffin, I'd suggest increasing the sugar to 1/2 cup. This recipe can make 6 jumbo muffins or 3 jumbo/ 6 regular or just 12 regular!

SERVES 12 , 12 regular sized muffins (change servings and units)

Ingredients

1 3/4 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup nonfat milk (skim)
1/4 cup butter, melted and slightly cooled
1 egg, lightly beaten
3 tablespoons orange juice concentrate, thawed
1 teaspoon vanilla
3/4 cup blueberries (fresh or frozen)

Directions

1
Preheat oven to 400*F. Grease (or line with cupcake liners) muffin pans. Set aside.
2
Combine flour, sugar, baking powder, baking soda, salt and cinnamon in large bowl.
3
Beat milk, butter, egg, orange juice concentrate and vanilla in medium bowl until well blended.
4
Add milk mixture to flour mixture; mix lightly just until moistened. Stir in blueberries just until berries are evenly distributed.
5
Fill prepared muffin cups 3/4 full. Bake 20-25 minutes or until toothpick inserted into centers comes out clean. Cool 5 minutes; remove from pan to wire rack. Serve warm or at room temperature.