Diabetes Forecast

Blueberry-Lemon-Ginger Muffins

Per Serving

Blueberry-Lemon-Ginger Muffins

Makes: 12
Serving Size: 1 muffin
Calories 150
Fat 4.5 g
Saturated Fat 1.3 g
Carbohydrate 23 g
Fiber 1 g
Sugars 12 g
Cholesterol 30 mg
Sodium 160 mg
Potassium 75 mg
Protein 3 g
Phosphorus 95 mg
Choices: Carbohydrate 1.5, Fat 1
  • Makes: 12
  • Serving Size: 1 muffin
  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes


1/2 cup light buttery spread (such as Smart Balance Light)
1/2 cup Splenda Sugar Blend
2 large eggs
1 cup all-purpose flour
1/3 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground ginger
zest 2 lemons (reserve the juice)
1/2 cup plain nonfat yogurt
1 Tbsp. fat-free milk
1 Tbsp. fresh lemon juice
1 tsp. pure vanilla extract
3/4 cup fresh blueberries, washed
3Tbsp.finely minced crystallized ginger


  1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners. Set aside.
  2. In a large bowl, use electric beaters to beat the buttery spread and Splenda Sugar Blend until fluffy. Add the eggs, one at a time, beating well after each addition.
  3. In a medium bowl, combine the flours, baking powder, baking soda, ground ginger, and lemon zest.
  4. In a small bowl, mix the yogurt, milk, lemon juice, and vanilla extract. Add the flour and yogurt mixtures alternately to the buttery mixture, and mix with a spatula just until blended. Gently fold in the blueberries.
  5. Divide the batter equally among the muffin cups. Sprinkle the top of each muffin with crystallized ginger. Bake the muffins for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and let the muffins cool in the pan for 5 minutes. Turn the muffins out onto a cooling rack. Cool completely or serve warm.

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