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Berry Muffin Tops

Let’s face it; who doesn’t enjoy a muffin top every now and then with coffee as a sweet treat. But with close to 400 calories for most muffin tops plus added saturated fats it’s hard to find one that is kinder to your blood sugar levels.  
While cooking with Crystalline Fructose, I experimented and found the following recipe to be a great brunch treat and better for your blood sugar levels compared to the traditional muffin tops.

*Stock image pictured to the right.

Servings: 12
Yields: 8-12 muffin tops depending on size


3/4c Fifty50 Crystalline Fructose
1c butter
2 eggs
1c vanilla yogurt (or your choice – try different flavors)
1tsp vanilla
1tsp baking soda
1/2c blueberries (or berry of your choice)
2 1/4c whole wheat flour


  1. Preheat oven to 350 degrees. (175 degrees C). Sift together the flour and baking soda, set aside.
  2. In a large bowl, mix together the butter, and fructose.  Stir in the eggs and vanilla. Blend in the flour and baking soda mixture. Finally, stir in the berries and yogurt.  Drop muffin tops by rounded spoonfuls onto lightly greased cookie sheets..
  3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Nutrition Facts

Calories 166

Total Fat 9g

Saturated Fat 5.6g

Cholesterol 38mg

Sodium 131mg

Total Carbohydrates 19.2g

Dietary Fiber 0.5g

Total Sugars 10.3g

Protein 2.4g

Glycemic Index Low