Check the Splenda cookbook. By the way, many times it is not the sugar that is the culpert, but the carbs. Muffins are very high in carbs and does send the blood out of sight! Anyway in my DH's case it does. How about mini muffins?

Check cooks.com and type in sugar free blueberry muffins.

Blueberry buckle is awesome.

You can use splenda just like it was sugar..

.Very Berry Blueberry Muffins Serves: 12
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Total Time: 55 Minutes
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup light margarine, softened
1 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 cup 1% low-fat milk
1 cup fresh or frozen blueberries, thawed
Directions
1 Place oven rack in top 1/3 of oven.
2 Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
3 Sift together flour, baking powder, and salt, set aside.
4 Beat margarine at medium speed with an electric mixer until creamy. Gradually add SPLENDA® Granulated Sweetener and honey beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
5 Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately, and cool on wire rack.
Submitted by: Maker of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 160 : Calories from Fat 45 : Fat 5g (sat 1g) : Cholesterol 35mg : Sodium 280mg : Carbohydrate 26g : Fiber 1g : Sugar 8g : Protein 4g
Note
Serving Size: 1 muffin
To freeze muffins, wrap in heavy-duty aluminum foil or place in a zip-top plastic freezer bag. Freeze up to 3 months.
© McNeil Nutritionals, LLC 2009

Those sound good. Have you made them? Are they really good? I am going to make the regular cupcake sized muffins for her. I have enough time to try a batch maybe and see how they taste before giving some to her. I just hope I don't end up eating the whole batch !! I might you know. I love blueberry muffins. Oh heck, I love any kind of muffin from Corn to Mango muffins. I think if they turn out really good, then I'll put them in a nice basket with some of her favorite gourmet coffee blends. This will be fun.

Thank you Ruthieg tx

Helen

Helen, I would add some Oat Flour or Barley Flour. Sub a 1/2 c for part of the regular flour. Those "whole" grains will help too.

I'm a diabetic also, and it's not about the sugar its about the carbs. Yes, muffins are high in carbs and your diabetic friend knows this. She shouldn't depend on you to make a "safe" muffin. She should know just how much (maybe half) that she is able to eat.

Sugar-free candy that is marketed to diabetics are often higher in carbs than regular candy! It is usally bought for diabetics by well meaning family and friends. I have done this myself before getting educated. So many people are aghast if I have a slice of birthday cake or something with real sugar in it1 (yes, the Food Police does exist!)

I would not expect you to have to research what complex carbohydrates and different types of flours are best for diabetics. Make a regular muffin recipe and let her decide how much she can eat. She has to watch out for herself no on else can eat for her.

I made these muffins and I guess the powers that be decided they wouldn't be good for her. I really did not like the way these came out because they came out way too dense. Making good muffins has always been fairly easy for me, so I was disappointed in these. The flavor was okay, but not great. I think I will just try to alter some of the better muffin recipes I already have. Maybe I could incorporate some berries into my Mom's Honey Oatmeal muffin recipe. It uses whole grains and oatmeal with just a touch of honey. The berries are very sweet themselves, so that might work.
Maybe Ruthie has some trick to making them not so dense.

Back to the drawing board.

Thank you for telling me all that about diabetes. I really don't know much about it.

Helen

Whatever you end up making, please give her a copy of the ingredients you used, along with the muffins. That way she makes the decision entirely on her own.

Shirley

Shirley, you just gave me a grand idea !! I think I will run the ingredients by her before I make the muffins. That way she decide if she will be able to eat them or not.

DH said, "no matter, he'll bite the bullet and eat them if she can't" Always so helpful he is. LOL

Helen