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Healthy Cranberry Blueberry Mini Muffins
Source: dLife

Delicious whole wheat muffins baked with blueberries and cranberries.

Prep Time: 25 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 133.7
Total Carbs 15.6 g
Dietary Fiber 1.7 g
Sugars 4.2 g
Total Fat 6.5 g
Saturated Fat 3.9 g
Unsaturated Fat 0.2 g
Potassium 71.9 mg
Protein 2.5 g
Sodium 181.2 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Other Carbs , 1/2 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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2 1/4 cup  whole wheat flour
1 each  cooking spray
0.6667 cup  SPLENDA® Sugar Blend for Baking
2 tsp  baking powder
1 tsp  baking soda
0 1/4 tsp  salt
12 tbsp  butter
1 cup  plain yogurt, whole milk
1 tsp  grated orange peel
2 each  eggs
1 cup  fresh blueberries
1 cup  fresh cranberries
12 each  dried apricots
  1. Preheat oven to 400°F.
  2. Coat 18 nonstick mini muffin cups with cooking spray or line with paper liners.
  3. In large bowl, mix flour, SPLENDA® Sugar Blend for Baking, baking powder, baking soda, and salt.
  4. Use pastry blender to cut in butter until mixture forms large crumbs.
  5. In separate bowl, mix yogurt, orange peel and eggs.
  6. Add wet mixture to flour mixture, stir just enough to combine.
  7. Gently fold in blueberries, cranberries, and apricots, if desired.
  8. Fill muffin cups 2/3 with batter and bake 15 minutes, or until golden brown and toothpick inserted into the center comes out clean.

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