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Diabetic Blueberry Muffins

Delicious, healthy muffins made with whole wheat flour and Greek yogurt, perfect for a quick breakfast or snack.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups whole wheat flour Provides fiber and a nutty flavor.
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 pinch salt
Wet Ingredients
  • 0.5 cups plain Greek yogurt Adds creaminess without extra fat.
  • 0.75 cups natural sweetener (stevia or erythritol) Reduces sugar content.
  • 2 large eggs Provides moisture and richness.
Filling
  • 1 cup fresh blueberries (or frozen) Burst of sweetness and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease or line a muffin tin with paper liners.
  2. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until evenly combined.
  3. In another bowl, whisk together the eggs, Greek yogurt, and natural sweetener until the mixture is smooth.
  4. Gently fold the wet ingredients into the dry ingredients until just blended; be careful not to overmix.
  5. Carefully fold in the blueberries, ensuring they are evenly distributed.
Baking
  1. Divide the batter evenly among the muffin cups, filling them about two-thirds full.
  2. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Muffins can be stored in an airtight container for up to three days or refrigerated for a longer shelf life. Consider freezing them for meal prep.