Best 6 Diabetic Oatmeal Blueberry Muffins Recipes
Indulge in a delightful culinary experience with our diabetic-friendly blueberry oatmeal muffins, a symphony of flavors and textures that cater to your sweet cravings without compromising your health. These muffins are not only a treat for the taste buds but also a testament to wholesome ingredients and meticulous preparation. Each muffin is a delightful harmony of hearty oats, juicy blueberries, and a hint of cinnamon, perfectly balanced to offer a satisfying and nutritious start to your day or a guilt-free snack anytime. With careful attention to sugar content and a focus on natural sweeteners, these muffins ensure a manageable glycemic index, making them a suitable choice for individuals with diabetes or those seeking a healthier lifestyle. Dive into the realm of taste and well-being with our diabetic-friendly oatmeal blueberry muffins, a delectable fusion of flavor and nourishment.
In addition to the classic blueberry oatmeal muffins, this article also presents a delightful array of recipe variations to tantalize your taste buds and cater to diverse dietary preferences. For those with a penchant for chocolate, the chocolate chip oatmeal muffins offer a rich and indulgent twist, while the banana oatmeal muffins provide a moist and flavorful alternative. Chocoholics will find solace in the decadent double chocolate oatmeal muffins, a chocolate lover's paradise. And for those seeking a burst of citrusy goodness, the lemon poppy seed oatmeal muffins are a refreshing and zesty delight. With so many enticing options, there's a muffin perfect for every palate and occasion. Embark on a culinary journey that nourishes your body and soul with our diverse selection of diabetic-friendly oatmeal blueberry muffins and their delectable variations.
BLUEBERRY OATMEAL MUFFINS
These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious-they're wonderful. -Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
BLUEBERRY OATMEAL MUFFINS
These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three!
Provided by Sally
Categories Breakfast
Time 1h10m
Number Of Ingredients 12
Steps:
- Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
- Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
THE ULTIMATE HEALTHY BLUEBERRY OATMEAL MUFFINS
These muffins are supremely moist and tender, and they're the perfect combination of hearty oats, cozy cinnamon, and sweet juicy blueberries! They're great for quick grab-and-go breakfasts or snacks, and they freeze really well, too. Leftover muffins will keep for at least one week if stored in an airtight container in the refrigerator.
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffins cups with liners and coat them with cooking spray.)
- In a medium bowl, stir together the oats, Greek yogurt 6 tablespoons of milk, and vanilla extract. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, and vanilla stevia. Stir in the oat mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the blueberries.
- Divide the batter between the prepared muffin cups. Bake at 350°F for 21-24 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
DIABETIC BLUEBERRY MUFFINS
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
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
DIABETIC OATMEAL BLUEBERRY MUFFINS
here is a diabetic recipe from me!
Provided by Wallace Hale
Categories Other Desserts
Time 40m
Number Of Ingredients 11
Steps:
- 1. Combine flour, oats, baking powder, sugar substitute, and salt in a medium bowl, make a well in center of mixture.
- 2. Combibe milk,egg, and oil; add to dry ingrediants, stirring just until moistened. gently fold in blueberries.
- 3. spoon batter in muffin pans coated with cookin spray, filling 2/3 full. sprinkle cinnamon over muffins, and bake at 450f for 20 to 25 minutes or until lightly browned ummmmmm
OATMEAL BLUEBERRY MUFFINS
These have a great texture, and stay moist and tender for days - if they last that long at your house!
Provided by Sue Snow
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
- Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g
Tips:
- To ensure even cooking, use a muffin scoop to portion the batter into the muffin cups. This will help create uniform muffins that are cooked evenly throughout.
- For a crispy muffin top, sprinkle some granulated sugar or brown sugar on top of the muffins before baking. This will create a caramelized crust that adds flavor and texture to the muffins.
- To make the muffins extra moist, add a mashed banana or some grated zucchini to the batter. These ingredients will add moisture and help keep the muffins soft and fluffy.
- For a healthier muffin, use whole wheat flour or oat flour instead of all-purpose flour. These flours are higher in fiber and nutrients, and they will give the muffins a more wholesome flavor.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let the mixture sit for 5 minutes before using it in the recipe.
- To store the muffins, place them in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for up to 2 months. To freeze the muffins, place them in a single layer in a freezer-safe bag and seal the bag tightly. When you're ready to eat a muffin, thaw it overnight in the refrigerator or at room temperature for a few hours.
Conclusion:
These diabetic oatmeal blueberry muffins are a delicious and healthy way to start your day. They are packed with flavor and nutrients, and they are easy to make. Whether you are looking for a quick breakfast or a healthy snack, these muffins are sure to please. So next time you're craving a muffin, give this recipe a try and enjoy!
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