Blueberry Cranberry Muffins
En Español (Spanish Version)

Nutrition Facts
Serving Size2 muffins (24 total)Calories320Calories from Fat60Total Fat7 gSaturated Fat1 gCholesterol0 mgSodium125 mgTotal Carbohydrate59 gDietary Fiber4 gSugars29 gProteins6 gVitamin A4% DVVitamin C10% DVCalcium10% DVIron10% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings12Preparation Time45 minutes
Cups of Fruits and Vegetables Per Person:  1.0

Ingredients and Preparation
IngredientsMeasuresFlour3½ cupsSugar½ cupBaking powder4 teaspoonsSalt½ teaspoonMilk1½ cupsVegetable oil1/3 cupFat-free sour cream1/3 cupEgg substitute½ cupFresh or frozen blueberries, unthawed if frozen4 cupsSugar4 tablespoonsDried cranberries8 ounces
  • Directions
  • Line 24 muffin cups with paper liners and set aside.
  • Preheat oven to 400ºF.
  • In a large mixing bowl, combine flour, ½ cup sugar, baking powder, and salt and stir to mix.
  • Combine milk, oil, sour cream, and egg substitute in a medium bowl and beat with a wire whisk until blended.
  • Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.
  • In a medium bowl, combine 4 tablespoons of sugar and blueberries and toss to coat with sugar. Stir gently into batter just until blueberries are distributed.
  • Spoon batter into muffin cups, filling ¾ full.
  • Bake at 400ºF for 20-25 minutes, until light golden brown and firm to the touch.
  • Let cool on wire rack for 3-4 minutes, then remove muffins from pan and cool completely on wire rack.
  • Store tightly covered at room temperature.



  • Diabetic Exchange
    Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 0; Other: 0
    Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.




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