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Sugar-Free Blueberry Muffins
Source: dLife

Moist blueberry muffins made with fresh blueberries, lemon yogurt and splenda.

Prep Time: 15 minutes
Cook Time: 18 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 142.0
Total Carbs 29.4 g
Dietary Fiber 0.9 g
Sugars 12.2 g
Total Fat 4.4 g
Saturated Fat 0.6 g
Unsaturated Fat 1.1 g
Potassium 191.0 mg
Protein 4.0 g
Sodium 76.2 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 375 degrees F. Spray 12 muffin tins.
  2. In a large bowl, whisk together the flour, baking powder, and baking soda. When mixed, add lemon peel and blueberries.
  3. In a small bowl, whisk the egg, oil, Splenda, yogurt, vanilla, and milk.
  4. Add the liquid ingredients to the dry and mix together until dry ingredients are moistened (do not over mix).
  5. Fill muffin tins 2/3 of the way with mixture.
  6. Bake for 18-20 minutes or until a toothpick comes out clean.

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