Best 4 Diabetic Oatmeal Blueberry Muffins Recipes

OATMEAL BLUEBERRY MUFFINS

Steps:

• Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
• Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

BLUEBERRY-OAT MUFFINS

Steps:

• Preheat oven to 400 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a small bowl combine brown sugar and allspice; set aside. In a medium bowl combine flour, oats, baking powder and salt. Make a well in center of flour mixture; set aside.
• In another small bowl whisk together milk, egg, honey and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries.
• Spoon batter into prepared muffin cups, filling each about half full. Sprinkle brown sugar mixture evenly over batter in muffin cups.
• Bake about 18 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cup. Serve warm.

DIABETIC BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350° F.
• Line 10 muffin cups with paper liners.
• Sift together flour, baking powder, salt, set aside.
• Beat together margarine, Splenda, and honey with an electric mixer until light and fluffy.
• Add eggs one at a time beating well after each addition.
• Stir in vanilla.
• Alternately stir in flour mixture and milk, beginning and ending with flour mixture.
• Fold in berries.
• Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes.
• Cool in pan 10 minutes on a wire rack.
• Remove from pan.
• Cool completely on wire rack.

OATMEAL-BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan.
• Blend flour, baking powder, and baking soda together in a small bowl.
• Chop thawed cranberries in half; set aside.
• Combine yogurt, white sugar, brown sugar, and beaten eggs in a large bowl. Stir with a wire whisk until light and creamy. Add oats, blueberries, and cranberries and stir until no lumps remain. Slowly stir in dry ingredients until all flour is incorporated into the batter.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until light brown on top, about 20 minutes. Allow to cool for 5 minutes before removing from the pan and placing on a serving plate.