Best 7 Diabetic Blueberry All Bran Muffins Recipes

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Indulge in a delightful culinary journey with our top-rated collection of diabetic-friendly blueberry all-bran muffin recipes. These wholesome muffins are meticulously crafted to provide a delectable treat without compromising your health goals. With a focus on balanced nutrition and taste, our recipes cater to individuals with diabetes, ensuring a guilt-free indulgence. From classic muffin variations to gluten-free and vegan options, our diverse selection offers something for every palate and dietary preference. Get ready to tantalize your taste buds with moist, fluffy muffins bursting with blueberry goodness, while maintaining a healthy lifestyle.

Here are our top 7 tried and tested recipes!

BLUEBERRY-BRAN MUFFINS



Blueberry-Bran Muffins image

I created this recipe by trial and error. I've only had one outstanding bran muffin at a restaurant, and wanted to come up with a awesome one to make myself. These are moist, healthy, not too sweet and so tasty! Full of grains and fruits.-Nancy, Rens, Prescott, Arizona

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 17

1-1/2 cups bran flakes
1/3 cup boiling water
1 cup whole wheat flour
1 cup all-purpose flour
3/4 cup packed brown sugar
1/3 cup quick-cooking oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
1/2 cup unsweetened applesauce
2 tablespoons molasses
3/4 cup fresh or frozen blueberries
3/4 cup pitted dried plums (prunes), coarsely chopped
1/4 cup slivered almonds
2 tablespoons honey

Steps:

  • Preheat oven to 375°. In a small bowl, combine bran flakes and boiling water; set aside., Whisk together flours, brown sugar, oats, baking powder, baking soda and salt. In another bowl, whisk together egg, buttermilk, applesauce and molasses; stir in bran mixture. Add to dry ingredients, stirring just until moistened. Fold in blueberries, plums and almonds. , Coat muffin cups with cooking spray; fill three-fourths full. Drizzle with honey. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.,

Nutrition Facts : Calories 155 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 166mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

OLD-FASHIONED BLUEBERRY MUFFINS



Old-Fashioned Blueberry Muffins image

AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. -June Morris, Water Mill Long Island, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 muffins.

Number Of Ingredients 9

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
3/4 cup fresh or frozen blueberries

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 192 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

DIABETIC BRAN MUFFINS



Diabetic Bran Muffins image

This is my version of a Company's Coming recipe I made suitable for a diabetic diet. Oil may be replaced with more applesauce if you're watching your fat intake. You can also add rasins, blueberries, apples and cinnamon or anything else you can think of.

Provided by Glitterhoof

Categories     Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup natural bran
1 cup buttermilk or 1 cup sour milk
1/3 cup cooking oil
1/4 cup unsweetened applesauce
1 egg
1/4 cup Splenda granular
1/2 teaspoon vanilla

Steps:

  • In a large bowl combine flour, baking powder, soda and salt. Stir well. Push up around sides of bowl making well in cetner.
  • In another bowl stir buttermilk with bran. Let stand 5 minutes.
  • Add remining ingredients to bran mixture in order given. Beat with spoon until mixd. Pour into well in flour mixture and stir to moisten. Batter will be lumpy.
  • Fill greased muffin cups 3/4 full.
  • Bake at 375 for 20-25 minutes.
  • Let stand 5 minutes.
  • Remove from pan.

LOW-FAT BLUEBERRY BRAN MUFFINS



Low-Fat Blueberry Bran Muffins image

These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.

Provided by 3LIONCUBS

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 12

1 ½ cups wheat bran
1 cup nonfat milk
½ cup unsweetened applesauce
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup blueberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
  • In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
  • Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 28.3 g, Cholesterol 15.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 250.4 mg, Sugar 15.2 g

DIABETIC BLUEBERRY ALL-BRAN MUFFINS



Diabetic Blueberry All-Bran Muffins image

My doctor inspired these muffins.He told me I had to watch my carb & sugar intake.You know how doctors are.Yep,gotta lose the weight too! Well,I love my muffins for breakfast,so I adapted this recipe to fit my new lifestyle.I thank him everyday for those words.These muffins are great.

Provided by Foreverspots

Categories     Breakfast

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 1/4 cups graham flour or 1 1/4 cups whole wheat flour
1/2 cup granulated Splenda sugar substitute
1 tablespoon baking powder
1/4 teaspoon salt substitute
1 cup all-bran cereal
1 1/4 cups unsweetened soymilk
1/4 cup unsweetened applesauce
1 large eggs or 1/4 cup Egg Beaters egg substitute
1/2 cup fresh blueberries or 1/2 cup fruit

Steps:

  • Stir together Flour, Splenda,Baking Powder,& Salt. Set aside.
  • In large mixing bowl,combine cereal & milk. Let stand 5 minutes or till softened.
  • Add egg & applesauce. Beat well.
  • Add flour mixture. Fold in blueberries.
  • Spoon into paper lined & ( Pam) sprayed muffin pans.
  • Bake 400 * 15 - 20 minutes. Makes 12.

DIABETIC BLUEBERRY MUFFINS



Diabetic Blueberry Muffins image

Make and share this Diabetic Blueberry Muffins recipe from Food.com.

Provided by Millereg

Categories     Quick Breads

Time 55m

Yield 10 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 stick cup light margarine, softened
1 cup Splenda sugar substitute (or other measure-for-measure sugar substitute)
1/4 cup honey
2 large eggs
1 teaspoon vanilla
1/2 cup skim milk
1 cup fresh blueberries or 1 cup frozen blueberries

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.

Nutrition Facts : Calories 165.6, Fat 1.3, SaturatedFat 0.4, Cholesterol 37.5, Sodium 269.5, Carbohydrate 34.5, Fiber 1.1, Sugar 13.2, Protein 4.5

ORANGE-BLUEBERRY BRAN MUFFINS



Orange-Blueberry Bran Muffins image

Not your ordinary bran muffin. Addition of olive oil and protein powder add in a little extra health benefit.

Provided by vycross

Time 1h10m

Yield 12

Number Of Ingredients 16

1 cup wheat bran
½ cup oat bran
½ cup low-fat sour cream
½ cup skim milk
⅔ cup brown sugar
½ cup all-purpose flour
½ cup whole wheat flour
1 scoop vanilla protein powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup fresh or frozen blueberries
⅓ cup olive oil
1 large egg
1 medium orange, juiced and zested
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  • Combine wheat bran and oat bran in a large bowl. Stir in sour cream and milk; let stand for 10 minutes.
  • Meanwhile, combine brown sugar, both flours, protein powder, baking powder, baking soda, and salt in a separate bowl. Gently stir blueberries into the mixture until they are coated.
  • Stir olive oil, egg, orange juice and zest, and vanilla into the bran mixture. Add flour mixture and stir until just blended. Drop batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Remove muffins to a wire rack and let cool completely, about 25 more minutes.

Nutrition Facts : Calories 192 calories, Carbohydrate 26 g, Cholesterol 20.7 mg, Fat 8.4 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 1.9 g, Sodium 277.5 mg, Sugar 11.1 g

Tips:

  • For a crispier muffin top, sprinkle the tops of the muffins with granulated sugar before baking.
  • To make sure your muffins are evenly cooked, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
  • If you don't have a muffin pan, you can bake these muffins in a greased 9x13 inch baking pan. Just adjust the baking time to 25-30 minutes.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.

Conclusion:

These Diabetic Blueberry All-Bran Muffins are a delicious and healthy way to start your day. They're made with whole wheat flour, All-Bran cereal, and plenty of fresh blueberries. They're also low in sugar and fat, and they're a good source of fiber. Whether you're looking for a quick breakfast or a healthy snack, these muffins are a great option.

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