Articles & Recipes

Whole Wheat Blueberry Muffins (diabetes-friendly)

July 20, 2018

Muffins are always good for camping and hiking. If you want to keep some for next weekend, you can freeze two successfully. Allow them to thaw slowly at room temperature — they won’t take long.

Ingredients Makes 3 to 4 small muffins

2 tbsp demerara sugar 30 mL
2 tbsp butter, softened, or coconut oil 30 mL
1 small egg (or 2 tbsp/30 mL beaten egg) 1
1⁄4 cup milk or buttermilk 60 mL
1⁄2 cup whole wheat flour 125 mL
3⁄4 tsp baking powder 3 mL
Pinch salt Pinch
1⁄3 cup blueberries 75 mL

Instructions

Prep
  • Preheat oven to 350°F (180°C)
  • Muffin pan, 3 to 4 cups lined with paper liners or greased
  1. In a large bowl, using an electric mixer or a wooden spoon, beat the sugar, butter, egg and milk.
  2. In a small bowl, whisk together the flour, baking powder and salt.
  3. Gradually beat the flour mixture into the liquid mixture. Fold in the blueberries. Spoon the batter into the prepared muffin pan. Fill the empty muffin cups with water.
  4. Bake in preheated oven for 20 minutes or until a tester inserted in the center of a muffin comes out clean.
  5. Remove the muffins from the oven and let them cool slightly on a wire cooling rack. Serve warm or transfer to the wire rack to cool completely.

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