Blueberry Orange Muffins (Diabetic Friendly)

Submitted by DuChick

"Low fat and low sugar yumminess! Found in Diabetic Cooking magazine, we enjoy these not-too-sweet cake-like muffins with fresh blueberries. With just a hint of orange flavor, I think I'll add one teaspoon of orange zest next time. If you prefer a sweeter muffin, I'd suggest increasing the sugar to 1/2 cup. This recipe can make 6 jumbo muffins or 3 jumbo/ 6 regular or just 12 regular!"

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 12 regular sized muffins
• Serves: 12

ingredients

• 1 3⁄4 cups all-purpose flour
• 1⁄3 cup sugar
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 3⁄4 cup nonfat milk (skim)
• 1⁄4 cup butter, melted and slightly cooled
• 1 egg, lightly beaten
• 3 tablespoons orange juice concentrate, thawed
• 1 teaspoon vanilla
• 3⁄4 cup blueberries (fresh or frozen)

directions

1. Preheat oven to 400*F. Grease (or line with cupcake liners) muffin pans. Set aside.
2. Combine flour, sugar, baking powder, baking soda, salt and cinnamon in large bowl.
3. Beat milk, butter, egg, orange juice concentrate and vanilla in medium bowl until well blended.
4. Add milk mixture to flour mixture; mix lightly just until moistened. Stir in blueberries just until berries are evenly distributed.
5. Fill prepared muffin cups 3/4 full. Bake 20-25 minutes or until toothpick inserted into centers comes out clean. Cool 5 minutes; remove from pan to wire rack. Serve warm or at room temperature.