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This low-sugar Diabetic recipe for blueberry muffins is from the Quaker Oats site.  Instructions call for either sugar or sugar substitute;  you don't have to be on a sugar-free diet to enjoy this one!

Blueberry Oat Muffins

Preheat oven to 400°F.  Lightly spray 12 medium muffin cups with cooking spray.   (Note #1)

1 cup Quaker® Oats (quick or old fashioned, uncooked)
1 cup low-fat buttermilk  (Note #2)
1/4 cup liquid egg substitute or 2 egg whites
2 tablespoons margarine, melted
1/2 teaspoon grated lemon peel
1 cup all-purpose flour
3 tablespoons sugar,  OR fructose, OR heat-stable sugar substitute  equal to 3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1 cup fresh or frozen blueberries (do not thaw)

In  a medium bowl, combine oats and buttermilk; mix well.  Let stand 10 minutes. Stir in egg substitute, margarine and lemon peel until blended.

In large bowl, combine remaining ingredients except berries; mix well.  Add wet ingredients to dry ingredients; stir just until dry ingredients are moistened.   (Do not over-mix.) Gently stir in the  berries.  

Fill muffin cups almost full.  Bake 20 to 25 minutes or until golden brown.  Cool muffins in pan on wire rack 5 minutes; remove from pan.  Serve warm.  Makes 1 dozen muffins.

Note #1:  Personally, I would use muffin cup lines, sprayed with cooking spray, OR a good quality non-stick Teflon muffin pan.

Note #2: No buttermilk?  Put 2 tablespoons lemon juice in a 1-cup measure;  fill on up with low-fat or fat-free milk.