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Low-fat Blueberry Muffins with Lemon
Source: dLife

Blueberry muffins with a hint of lemon flavoring and cinnamon.

Prep Time: 10 minutes
Cook Time: 18 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 118.3
Total Carbs 22.1 g
Dietary Fiber 1.3 g
Sugars 8.5 g
Total Fat 2.0 g
Saturated Fat 0.3 g
Unsaturated Fat 1.1 g
Potassium 108.2 mg
Protein 3.3 g
Sodium 174.2 mg
Dietary Exchanges
1/2 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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1 cup  white all purpose flour
1 cup  old fashioned rolled oats
0 1/4 cup  packed dark brown sugar
1 tsp  low sodium baking powder
1 tsp  baking soda
0 3/4 tsp  ground cinnamon
0 1/4 tsp  salt
8 oz  nonfat lemon yogurt
0 1/4 cup  liquid egg substitute
1 tbsp  vegetable oil
1 tsp  fresh lemon peel
1 tsp  vanilla extract
1 cup  fresh blueberries
1 tbsp  sugar
1 tbsp  sliced almonds
  1. Preheat oven to 400 degrees F. Spray 12 (2 1/2-inch) muffin cups with nonstick cooking spray.
  2. In a large bowl, combine flour, oats, brown sugar, baking powder, baking soda, 1/2 teaspoon cinnamon and salt.
  3. In a small bowl, combine yogurt, egg substitute, oil, lemon peel, and vanilla. Stir into flour mixture just until blended. Gently stir in blueberries. Spoon mixture into muffin cups.
  4. Mix granulated sugar, remaining 1/4 teaspoon cinnamon and almonds (if desired) in a small bowl. Sprinkle over muffin mixture.
  5. Bake 18 to 20 minutes or until lightly browned and wooden pick inserted into centers comes out clean. Cool slightly before serving.

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