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Blueberry Muffins – TypeFree Diabetes

Diabetic Blueberry Muffins

Prep: 15 minutes
Cook: 25 minutes


  • 2 cups biscuit baking mix (bisquick)
  •  1/4 cup artifical sweetener
  •  1 cup sour cream
  • 1 each egg
  • 1 cup blueberries fresh
  • 2 teaspoons lemon zest grated


    Preheat oven to 425 degrees F and grease

  • 12 cup muffin pan.


  1. Combine Bisquick and 1/4 cup artificial sweetener.
  2.  Make a well in centre of mixture and add sour cream and egg all at once.
  3. Beat with a fork until all ingredients are well combined.
  4.  Gently fold in fresh blueberries.
  5. Put 1/4 cup of batter into each muffin cup.
  6. In a small bowl, combine lemon peel and 2 tablespoons artificial sweetener.
  7.  Sprinkle peel and sweetener mix over batter in each muffin cup.
  8. Bake on centre shelf for 20 to 25 minutes, or until golden brown.
  9. These muffins are best served hot.

Nutrition Facts

Serving Size 107g

Amount per Serving

Calories 159 75% of calories from fat
% Daily Value*

Total Fat 13.0g 20%

Saturated Fat 8.0g 39%

Trans Fat 0.0g

Cholesterol 72mg 24%

Sodium 46mg 2%

Total Carbohydrate 8.0g 3%

Dietary Fiber 1.0g 4%

Sugars 4.0g

Protein 3.0g 7%

Vitamin A 9%
Vitamin C 9%

Calcium 8%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

SOURCE: http://recipeland.com


Author Admin

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