Low Carb Blueberry Muffins

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Was having a craving and these did hit the spot. I might add some vanilla next time. Thanks George...

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My husband and I made these last week and were AMAZED. They actually looked and tasted like real muffins. This was by far the best muffin I've had in my 6 years of low carbing. A non-dieting friend LOVED them too, and she actually asked for the recipe!

I can't eat wheat or oats due to a gluten intolerance, so I just substituted flax seed meal to coat the muffin pan (you can buy at Safeway or any healthfood store instead of the wheat/oat bran. Came out fabulous.

I did make two other small changes: I used raspberries instead of blueberries, added two drops of liquid Splenda to make it just a bit sweeter.

Yum!

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Excellent! I like the texture even better than regular muffins. Divide it into a standard 12 cup muffin pan and you've got 4 net carbs per serving. My family didn't know the difference. Recipe worked perfectly. It'll be a standard in my low carb lifestyles.

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My family thought these were awesome. Light and tasty. I added a pinch of salt and a splash of vanilla on the recommendation of one of the earlier reviews. And used only 1/3 cup of Splenda rather the the 1/2 cup called for in the recipe. Can't wait to try all the variations using extracts and dried fruits.

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These muffins were really tastey. The only issue I had was the blueberries all were at the bottom of the muffins and not through out. I will make these again, but I will probly try a different fruit or berry and maybe add a little vanilla, they were missing a little something.

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These muffins looked beautiful when we made them. Unfortunately, they did not have a particularly good flavor by themselves. Something...likely the soy flour...gave them an aroma/taste that oddly reminded me of cooked pork. The texture was good, and with enough sugar free jam and butter, they were decent. While OK, they were not so good that we are likely to make again unless we find a way to jazz up the flavor and smell via some almond extract or something.

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easy to make and very tasty

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These muffins were great with a little bit of butter on them. They were also great with a little bit of sugar free jam.

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I made these muffins 2 times. The 2nd time I used half wheat flour and half soy flour and they were better. Both times I had a hard time getting them out of the pan. They tasted ok but NOT great by any means. Even my husband who eats almost anything did not care for them. I ended up throwing away about half of them both times. I will not make them again.

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I highly recommend this recipe. I am new to low carb dieting and I really missed muffins and baked items. I used the soy flour thinking I would hate it, but it really wasn't bad.