Not sure who's recipe this is maybe Ann's.
It the best.

Blueberry Crumb Coffee Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups blueberries
1 large egg
1/2 cup milk or heavy cream
1/3 cup oil
1 cup sour cream
1/2 cup sugar
2 teaspoons vanilla
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Crumb Topping:
1 cup packed brown sugar
2 1/2 cups flour
1 1/2 teaspoons cinnamon
1/2 teaspoon cardamom
1 cup butter -- melted
Preheat oven 350. Spray a 9x13 pan with Pam. Layer the pan with the blueberries.
In a mixer add: egg, milk, oil, sour cream, sugar and vanilla. Mix on high for 2 minutes. Scrap down sides.
Add: flour, baking powder and salt. Blend until fluffy and mixed well. Pour over the blueberries and gently spread to the edges to seal in the berries.
In a large bowl, mix the 2 cups of flour, brown sugar, cinnamon, cardamom, and melted butter. This mixture should be dense and thick to crumb over the top of the batter.
Bake for 30 minutes, rotate and bake for another 20 to 25, until the coffee cake is set. (Shake the pan slightly to note when set)

Linda

Thanks

These muffins won 1st place at a local fair
Blueberry Muffins
2 Lg eggs
1/2 cup of vegetable oil
1 cup white sugar
1 cup sour cream
1/2 tsp salt
2 cups all purpose flour (save a TSP for flouring berries)
1/2 tsp baking soda
1 tsp baking powder 1 cup of blueberries
Preheat oven to 375 degrees. Cream together eggs,oil,sour cream, and sugar. Combine all the dry ingredients, mix well. Dust berries and gentle fold into batter. Put 12 muffin papers into pan and fill 3/4 full of batter, sprinkle top with some sugar. Bake for about 25 minutes or until done

This is recipe is another favourite. Moist and delicious.

Home Cookin Chapter: Recipes From Thibeault's Table

Blueberry-Coconut Pound Cake Muffins
====================================

Individual Blueberry-Coconut Pound Cake Muffins
Recipe courtesy Gourmet Magazine

1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 teaspoons freshly grated Orange, lemon or lime zest
2 large eggs
5 tablespoons heavy cream
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup plus 3 tablespoons sweetened flaked coconut
1/2 cup blueberries

Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).

Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.

Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.

Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.

Tami, here is another muffin recipe that I make often, It's from Southern Living:

Blueberry Streusel Muffins

1/4 cup slivered almonds
1/4 cup firmly packed brown sugar
3 tablespoons all-purpose flour, divided
2 tablespoons butter or margarine
1/2 cup uncooked regular oats
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons grated lemon rind
3/4 cup buttermilk
1/4 cup oil
1 large egg
1 1/2 cups fresh or frozen blueberries

Pulse almonds 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 or 6 times or until mixture is crumbly. Stir in oats; set aside.
Combine 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.
Whisk together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened.
Toss blueberries with remaining 2 tablespoons flour; gently fold into batter. Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture.
Bake at 400 for 15 to 20 minutes or until golden brown. Remove immediately from pans, and cool on wire racks.
Note: Freeze muffins up to 1 month.

And here is a Lemon Blueberry Bread that is to die for! We can not get enough of it! I believe it is from Nancy. It's easy and taste very much like a cake:

Lemon Blueberry Bread
Topping
1/2 cup sugar
1/3 cup flour
1/2 stick unsalted butter
1 teaspoon lemon zest
1/2 teaspoon cinnamon
Batter
3/4 cup sugar
1/2 cup milk
1/2 stick unsalted butter
1 egg
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups blueberries
1 tablespoon lemon zest

Preheat oven to 375 degrees. Oil a 9x5 loaf pan. Stir topping ingredients together til smooth, set aside. Stir sugar, milk, butter and egg together until smooth. Toss flour with baking powder and salt. Stir into wet ingredients then fold in berries and 1 Tbsp lemon zest. Transfer to pan, sprinkle with topping. Bake 50 minutes. Cool in pan 5 minutes then transfer to wire rack to cool completely.
Enjoy,
Gina

I found this recipe recently on the internet and made it. It is delicious and easy to make. I believe it was originally a Bon Apetit recipe.

Lemon Blueberry Bread Recipe:
1 1/2 cups (210 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
1/2 cup (120 ml) milk
1 1/2 cups fresh blueberries
Lemon Glaze:
1/3 cup (66 grams) granulated white sugar
3 tablespoons fresh lemon juice

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.
In a separate bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Meanwhile, in a small saucepan, bring the 1/3 cup (66 grams) of sugar and the 3 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. Makes 1 loaf.

Tami:
Here is one using a yeast bread dough. It is easy.

Ingredients;
2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk
1 1/3 cup of Sugar
3 large eggs- beaten (save ½ egg w. a little milk for basting )
1 teasp.+ of Vanilla - -
½ cup + of oil - -
½ teasp. Salt
2 packs of Fleischmans Active dry yeast
AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesnt stick to your hands.
I now substitute a cup of WW Flour. I makes it more tender.

Blueberry Jam or Jelly.
Fresh Blueberries

- - - - - - - - - - - -

Stir the yeast in a 1/3 cup of warm water w. ½ spoon of sugar, to test it for raising.

In a large mixing bowl, or (KA mixer) place the warm the milk ( not hot )
add the sugar ,vanilla , salt & eggs
Beat until the sugar is dissolved and add the Yeast and mix well.
Add 3 cups of flour and mix with mixer a few minutes or by hand.
Add flour until you make a soft Ball of dough that doesnt stick to your hands.
Dont make it stiff , try to keep it a "soft dough." Sprinkle some flour under the ball and knead it until smooth.
Place it in a large bowl, Rub some oil on top.
Cover with a damp towel and place in a warm spot until double.
I usually turn my oven on for a few minutes to warm and shut it.
Place a pan of hot water on the bottom shelf.
Then place the dough bowl in the oven to rise.
When doubled deflate and put it out of the bowl onto a floured worktop.

Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ).
Roll each piece out to a 10 in. X 16 In. rectangle.

If you have Blueberry jelly or jam. ( If not use grape )
Spread a thin layer across the dough, leaving some small blobs along the way.

Spread your Blue Berries on this, then roll the dough up into a Loaf and
Fold the ends under and place the Seam down.

Place the 2 shaped loaves in lightly oiled loaf pans.

Preheat the oven to 400 deg.
Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising.
When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan.
Baste them with the egg mix and rotate them back into the oven and
( Turn temperature down to 325 deg.)
Baste again when they are a darker tan.
Bake till a rich , mahogany color.
Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!!

This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape.
The most time is in the waiting for the dough to rise and for the bread to cool .
But it do look great !!! & Professional

This dough can also be used for Cinnamon Buns ,

LOU

Those all sound great! I am going to try subing some of the flour with spelt flour, and may try using a bit of splenda, but will probably use just the regular sugars first, to see how it should come out before I start changing much. Darn diabetes! Thanks for all the ideas.

Tami

Tami:
I didn't know about the Diabetes.
I'll bake one, when I get time using Splenda and Sugar free Jam.
It may change the texture. I'll let you know.
Maybe I can get some help from Grainlady or Readinglady
HELP !!!!!
LOU

Tami, I can vouch for Ann T's blueberry muffins, I just love the darned things. I've never tried them with splenda, but I've subbed half whole wheat pastry flour with OK results. Not as good as the originals, of course, but still not bad.

This is a nice tea bread, I got the recipe from Roselin on the recipe forum:

Blueberry Tea Bread
(Roselin)

1 beaten egg
2/3c sugar
1 1/2c sifted cake flour
2 tsp baking powder
1/2 tsp cinnamon
3/4 tsp salt
1/3c milk
3T melted butter
1 tsp vanilla
1c fresh or frozen blueberries
2T sugar

Preheat oven to 400°. Grease a 1 1/2 quart baking dish.
Beat egg and gradually add 2/3c sugar. Sift together flour, baking powder, cinnamon, and salt. Add to sugar mix alternately with milk. Beat well and add butter & vanilla.
Fold in blueberries. Pour into baking dish. Sprinkle with 2T sugar.

Bake 25 minutes or til tests done.

I like these too, and I think they would translate nicely into something with Splenda and some whole grain flour:

Farmgirl's Blueberry Breakfast Bars
Makes 12 to 16 large bars
Bottom Layer
2 cups old-fashioned oats
3/4 cup all-purpose flour
3/4 cup (packed) light brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
10 Tablespoons (1 stick + 2 Tbsp/5 ounces) butter, melted
1 teaspoon pure vanilla extract
Top Layer
1 cup all-purpose flour
1/2 cup (packed) light brown sugar
1/2 cup butter or natural vegetable oil sticks
Middle Layer
3-1/2 cups fresh or frozen blueberries
1 teaspoon pure almond extract
3/4 cup granulated sugar
3 Tablespoons all-purpose flour
1/2 teaspoon nutmeg (1/4 tsp. if freshly ground)
For the Bottom Layer:
Heat the oven to 425 degrees F. Grease a 9" x 13" pan. In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla until thoroughly combined. Press this mixture evenly into the bottom of the pan with your fingers. (I also use the bottom of a stainless steel measuring cup to help make the crust flat and even.)
For the Top Layer:
Place the flour, brown sugar, and butter or vegetable oil sticks in a small bowl and use a fork, pastry blender, or your fingers to combine until the mixture resembles large crumbs (some pea-sized clumps are okay). Set aside.
For the Middle Layer:
Place the blueberries in the bowl you mixed the Bottom Layer in and toss them with the almond extract. Pour them evenly over the Bottom Layer in the pan. Combine the sugar and flour and sprinkle it evenly over the blueberries. (Even when wet or frozen, the sugar/flour mixture wouldn't stick to my big fat blueberries when I tried tossing it with them. If yours will, just toss the sugar/flour mixture with the blueberries and then pour the whole mixture over the Bottom Layer in the pan.)
Sprinkle the Top Layer evenly over the blueberry mixture. Bake at 425 degrees F for 15 minutes, then lower the oven temperature to 350 degrees F and bake for another 20 to 25 minutes, until the top is golden, and the edges are starting to brown. Let cool in pan on a wire rack. Store in a cool place or refrigerate. Bars may also be frozen.
Just Peachy Blueberry Breakfast Bars:
Substitute 3 cups of small peach chunks (about 2 peaches, no need to peel them) and 2 cups of fresh or frozen blueberries for the 3-1/2 cups of blueberries. Toss the sugar and flour directly with the fruit before spreading it over the bottom layer. Bake at 425 degrees for 15 minutes, then lower the oven to 350 degrees and bake until topping looks "dry" but edges aren't too brown, about 30 to 40 minutes.

Good luck, and stay healthy.

Annie

Ooooo! More goodies to try! Thanks! The diabetes isn't bad, no meds, but I am trying to be really good so I don't have to start taking any. Blood work was last Fri, appt is on the 8th. Hawk, thanks for the help!

Tami