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Bran and blueberries muffins for diabetics

Author: Geneviève Arbour Dt. P.
Muffins au son et aux bleuets pour diabétiques
Preparation 15
Baking 20
Portions 12
Freezing No


  • 250 ml (1 cup) of 0% nature greek yogurt
  • 5 ml (1 teaspoon) of baking soda
  • 80 ml (1/3 cup) of unsweetened apples puree
  • 60 ml (1/4 cup) of brown sugar
  • 2 eggs
  • 80 ml (1/3 cup) of canola oil
  • 250 ml (1 cup) of oat bran
  • 250 ml (1 cup) of whole wheat flour
  • 10 ml (2 teaspoons) of baking powder
  • 5 ml (1 teaspoon) of vanilla
  • 1,25 ml (¼ teaspoon) of salt
  • 250 ml (1 cup) of fresh or frozen blueberries
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  • Preheat oven at 350°F (180°C). Butter a medium sized 12 muffins mold or garnish each cups with parchment paper.
  • In a bowl, mix yogurt, apples puree and baking soda. Set aside. In another bowl, mix whole wheat flour, salt and baking powder. Set aside.
  • In the mixer, at high speed, cream eggs, vanilla and brown sugar. Add a bit of oil. Whisk for 3 minutes or until the mixture fades. At low speed, add oat bran.
  • Add dry ingredients to the eggs mixture and alternate with the yogurt preparation.
  • Add blueberries by folding carefully the paste.
  • With a spoon, set the mixture into molds and oven bake until a toothpick set at its center gets out clean, so about 20 minutes. Transfer on a grill and cool down.

Chef's notes

160 calories, 8 g of fats, 19 g of carbohydrates, 2 g of fibers and 6 g of proteins.