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Powerhouse Blueberry Muffins

Muffins can make a great breakfast on-the-go, but with 30 to 50 grams of carbs a piece, they are often avoided by those limiting their daily carb intake. This recipe for blueberry muffins uses whole wheat flour and Truvia Baking Blend, which reduces the carb amount by nearly 50 percent! For added protein, enjoy these muffins with a hard-boiled egg or a ½ cup of Greek yogurt.

Makes 10 servings
Serving size: 1 muffin
Prep time: 10 minutes
Cook time 15 minutes

Ingredients for powerhouse blueberry muffins

  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¼ cup Truvia Baking Blend
  • ½ cup blueberry yogurt
  • ¼ cup peanut butter
  • 2 eggs
  • ¾ cup blueberries

Directions for powerhouse blueberry muffins

  1. Preheat oven to 350 degrees.
  2. Line muffin tin with paper liners.
  3. Combine flour, baking soda, salt, and Truvia in a large mixing bowl.
  4. In a separate bowl, whisk together blueberry yogurt, peanut butter, and eggs (wet ingredients).
  5. Pour wet ingredients into the flour mixture and stir together until well combined.
  6. Fold in blueberries.
  7. Scoop muffin batter into lined muffin pan cups.
  8. Bake muffins at 350 degrees for 15 minutes.

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Nutrition facts

Per Serving

  • calories: 120
  • carbohydrate: 18g
  • fat: 6g
  • fiber: 4g
  • potassium: 62mg
  • protein: 5g
  • sodium: 232mg
  • sugar: 3g

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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