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The batter was very thick and sticky, so I wondered how it would turn out. But the end results was WONDERFUL, moist and you can't tell they're sugar-free. Thank you Miller for posting this, Sarah loves them.

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Charlotte J August 19, 2002

I made these last night and they were wonderful. You cou;dn't tell that they didn't have any sugar. You must follow the instructions carefully.

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JAMIE June 12, 2002

I really like these muffins and I am doing Weight Watchers and the Nutrition Facts make it easy to figre points. I did make 14 instead of 10 muffins.

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drexrusty February 10, 2008

Thanks for the recipe! the result was moist and delicious, right for diabetic people and tasted for non-diabetic people. I substituted the all purpose flour for 50% - all purpose flour 50% - full corn flour. It is little bit better for diabetics.

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SLA_Gaia November 10, 2011

Very moist and sweet muffins! Since I try to eliminate as much unhealthy carbs as possible, I used soy flour instead of all purpose flour. All purpose flour is not a good idea if you are a diabetic anyway. I also added an extra 1/2 Cup of berries. This provides a good dose of protein without compromising the texture or taste of the muffins. My 12 year old daughter would eat this things all day long. The only thing is, I recommend eating just one at a time. More than one can bring on a belly ache if you are not used to soy. Since they are quite filling, one should be plenty. Pop them in the fridge and have one for a snack. Surprisingly good cold. By the way, these muffins don't even need to be doused in butter. Thanks for the recipe!

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tamara66 July 22, 2010

These were very moist. I used a few more blueberries than the recipe called for. I made these muffins for my Dad. He really enjoyed them as sweets are few and far between. Thanks

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slbogema July 18, 2007

These are fantastic!! A definite keeper!

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Susie FHE October 17, 2006

Tasted GREAT! Very light and yummy. For me, they made 12 instead of 10.

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Marilyn Collari August 29, 2005
Diabetic Blueberry Muffins