Home > Diabetic Recipes > Blueberry Muffins

Blueberry Muffins

Diabetic Recipe

Two variations of delicious blueberry muffins. Blueberry cornmeal and a surprisingly good sour cream muffin.

Blueberry Muffins

Sour Cream Blueberry Muffins

Instead of blueberries, you use no sugar added blueberry fruit spread in these Sour Cream Blueberry Muffins. Sour cream and whipped cream cheese give these both texture and flavor while corn meal is used for part of the flour.


1 cup all-purpose flour
3/4 cup corn meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1 cup sour cream
1/3 cup thawed frozen unsweetened apple juice concentrate
1-1/2 cups fresh or frozen (not thawed) blueberries
2/3 cup whipped cream cheese
2 tablespoons no-sugar-added blueberry fruit spread


Preheat oven to 400-degrees.

Grease 12 medium-sized muffin cups or line with paper liners; set aside.

Combine dry ingredients in medium bowl. Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened. Gently stir in blueberries.

Spoon batter into prepared cups, filling each cup 3/4 full. Bake 18 to 20 minutes or until golden brown. Let stand in pan on wire rack five minutes. Remove from pan; cool slightly.

Combine cream cheese and fruit spread; serve with warm muffins.

Nutrition Information

Recipe makes 12 muffins
Serving size: 1 muffin
Calories: 176; Fat: 8g; Protein: 4g; Carbohydrates: 23g

Cornmeal Blueberry Muffins

Whip up Cornmeal Blueberry Muffins! These healthy and delicious blueberry muffins use prune puree to cut out fat. Apple juice concentrate makes them moist and tender.


1-1/2 cups apple juice concentrate, thawed
1/2 cup prune puree (recipe follows)
1/2 cup buttermilk
3 eggs
2-1/2 cups all purpose flour
1-1/2 teaspoon baking soda
1/2 teaspoons salt
1/2 teaspoons cornmeal
2 teaspoons grated lemon peel
2 cups frozen blueberries, unthawed (divided)


Heat oven to 375-degrees. Coat 18, 2-3/4-inch muffin tin cups with vegetable cooking spray. In mixer bowl, combine concentrate, puree, buttermilk and eggs, beat thoroughly.

Sift together flour, soda and salt; add to wet ingredients with cornmeal and lemon peel; mix just until blended. Gently stir in 1-1/2 cups of the blueberries. Spoon batter into prepared muffin tin cups, dividing equally. Top each muffin with a few of the remaining blueberries. Bake about 20 minutes or until pick inserted into centers comes out clean. Cool on rack.

Prune Puree Recipe

2-2/3 cups (1 pound) pitted prunes
3/4 cup hot water

Combine prunes and water in container of food processor. Process about one minute until pureed. Puree may be covered and refrigerated up to two months.

Nutrition Information

Recipe makes 18 muffins
Serving size: 1 muffin
Calories: 150; Protein: 4g; Fat: 1.5g; Fiber: 2g; Carbohydrates: 30g; Cholesterol: 40mg; Sodium: 150mg