Low Carb Blueberry Muffins

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Vegetable oil cooking spray
  • 2 tablespoons wheat (or oat) bran and 1 tablespoon soy flour, mixed together
  • 1 cup soy flour
  • 1/2 cup sugar substitute (recommended: Splenda)
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 cup heavy cream
  • 1/3 cup club soda
  • 1/2 cup blueberries (if not sweet, sprinkle with 1 tablespoon of sugar substitute)
Directions

Preheat oven to 375 degrees F.

Spray a 6-cup muffin tin with vegetable oil cooking spray. Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking.

In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. Then fold in the blueberries and fill the 6 muffins cups evenly with the batter. Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean. Remove from oven and let cool before refrigerating. Serve warm with butter or cold with cream cheese.

Cook's Note: In place of blueberries you can use raspberries, blackberries, banana extract and walnuts, lemon or almond extract and poppy seeds, cranberries, pumpkin, or other favorite flavors.


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4.0 91
25 carbs per serving is NOT low carb. item not reviewed by moderator and published
these muffins were delicious! i added baking soda and i used pumpkin, almond extract, pumpkin pie spice and ginger.....they turned out great...the only thing is they deflated a bit after they cooled down item not reviewed by moderator and published
This was my first time baking with Soy Flour. I really like the nutritional value these muffins give. However, the texture is less than desirable. They have an egg consistancy and flavor. I will keep these muffins for my husband and I to eat, but wont be serving them to the guests that they were originally intended for. item not reviewed by moderator and published
delish! better than another recipe for low carb i've tried. item not reviewed by moderator and published
I believe I followed the directions, but my blueberries sunk to the bottom of the muffins. So the desired taste wasn't there. Oh well. item not reviewed by moderator and published
These were OK but I prefer the New Hope Mills mix with only 2 net carbs. And they keep well. I'd only make these if I ran out of the mix. item not reviewed by moderator and published
I made these, I added vanilla, very easy to make, available ingredients, no pre-prepared mixes or expensive stuff. they were more delicious fresh than later, because ALL low carb baked goods become dry later and need something like butter or cheese for smooth swallowing.. I still like this recipe, healthy muffins, will satisfy my cravings, can make them from scratch. if you are on low carb lifestyle, soy flour is a must in your kitchen.. I love all Stella's recipes, they all easy and tasty and made from natural ingredients. item not reviewed by moderator and published
These muffins are excellent with the following additions: 1) The recipe is incorrect in saying it makes 6 muffins. It makes 12 regular size muffins 2) I also added the following for better flavor: 1t. Vanilla extract 1t. Lemon Extract 1/4 t. Salt 1/4 t. Baking soda Grated zest from 1/2 lemon I also used paper muffin cups and instead of coating the muffin cups with the bran flakes, I just added the 3T Oat Flour (instead of Bran) directly into the recipe. Comes out great! -Maybe the recipe said it made 6 muffins because they used the giant muffin pan? item not reviewed by moderator and published
These muffins were ok. The batter was very thick and tasted a little flat. They baked evenly and browned great on top. They should be eaten straight out of the oven slathered with butter. I did not find them to have an aftertaste but I would cut back on the sweetener and add a pinch of salt to bring out flavor. I think I will experiment with modifying the recipe some. item not reviewed by moderator and published
Makes 8 muffin tops. Very good flavor and texture. I substituted diet ginger ale for the club soda and it worked great. I ran the carb count through a recipe builder and came up with net carbs of 5.5, wo hoo! Next time I will add 1-2 tbsp of lemon juice and some lemon rind to really pop the flavor. item not reviewed by moderator and published
We added a little unsweetened applesauce and used half a bag of frozen mixed berries (chopped). We baked them 5 minutes longer and they came out golden brown. I quickly ate two warm with butter. Definitely satisfied my breakfast carb craving!! item not reviewed by moderator and published
Just started to 'Low Carb' it and was looking for something a little more filling instead of eggs for breakfast. These were ABSOLUTELY EXCELLENT!! Not having a 6 cup muffin pan, I used my silicone baking cups in the toaster oven (on a baking sheet) and skipped the oat bran dusting and just sprayed the cups. They baked perfectly and popped out without a problem. Highly recommended! item not reviewed by moderator and published
I also used Bob's Red Mill Low-Carb Baking Mix instead of Soy flour. Perhaps it's becuse the Bob's Red Mill has some sugar in it, but I found the muffins to be too sweet and somewhat artificial tasting. My wife who likes very sweet foods liked them, so perhaps it's just a matter of taste. Next time I'm going to try cutting the splenda to 1/4 cup. item not reviewed by moderator and published
Damn- these suck , but I modified them to a T, and what you end up with is pure awesomeness (if thats a word). This recipe makes 15 standard sized muffins, but I use a 12 regular muffin and a 12 mini muffin and it comes out perfectly. Mini muffins need to cook only 10 minutes, large ones about 18. The Net carbs per muffins is only 10 and only 145 calories! Fry's has their own brand of low carb yogurt, which is what i used. Soak these and let sit which you prep the rest of the stuff: 2 C fiber one cereal, 3 oz wheat bran, 2 low carb yogurts, 1 C buttermilk, stir and let stand. Sift these: 1/2 C soy flour, 1/4 C whole wheat flour, 1/2 C almond flour or ground almonds (optional), 2 tsp baking soda, 1 tsp nutmeg, 1 tsp cinnamon, 1 tsp orange zest, 1/2 tsp salt. Mix these well: 2 eggs, 1/3 vege oil, 1.25 C splenda. Alternate addition of dry ingredients and soaked ingredients to mixed batter, DO NOT OVERMIX. Fold in 1 C blueberries. Spoon into prepped muffin tins! item not reviewed by moderator and published
I gave this 4 stars instead of 5 ONLY because it does not taste quite like a white flour muffin, but what do you want for low carb? Best low carb muffin I've tried. Great soft texture. Great taste for low carb. I will make these again. item not reviewed by moderator and published
These had no flavor whatsoever. I hated them. So there. item not reviewed by moderator and published
I made a batch of the low carb blueberry muffins, and they are the worst muffins that I have ever tasted. Not only do they smell funny, but there is this earthy, noxious aftertaste which doesn't seem to ever go away. My young son actually started crying after tasting one. Please, people, don't ever bake these muffins. Buy the regular Betty Crocker muffin mix and make mini muffins. item not reviewed by moderator and published
These muffins turned out great for me! I used a cherry flavored soda, cinnamon, and vanilla. They weren't like the full carb and calorie type of muffin, but they sure helped curb my sweet tooth tonight, and kept me plugging away on my low carb diet! These will be great for breakfast with some cream cheese! Can't wait to get up! item not reviewed by moderator and published
I served for brunch with a crustless quiche ... everyone went wild and couldnt believe these were low carb... Very delicious!!! Ill make them over and over - Thanks item not reviewed by moderator and published
I just saw this episode the other day and these muffins looked so good! Being on Atkins these looked they would fit the bill for me. This was my first time making them and my last. I baked them until they were golden brown on top but when I pulled them out, the blueberries had burst and turned everything into a mushy sponge like consistency...yuck! I took a little taste and threw them out immediately along with the soy flour. I'm back to my staple of eggs for breakfast. item not reviewed by moderator and published
Low carb recipes are often fabulous but this falls far below. The bitterness of the soy flour creates a distinct taste that I have never experienced. I think the bones of the recipe have possibilities and have been experimenting with following a more traditional recipe adding the low carb replacements and mixing in sour cream and/or cream cheese. There has got to be a better way. item not reviewed by moderator and published
Being a big fan of the soy bean, I expected this to be great. But when I tasted the batter, I must admit I was worried. The batter tastes scarey. I was almost afraid to put my expensive raspberries into the mix because I was sure the muffins would be gross. But I went ahead and dumped them in and popped the whole thing in the oven. Twenty-five minutes later, they popped out nice and brown. I was relieved to find that they did NOT have that nasty bean taste that I noticed in the batter. The texture was good and it was great to be eating bread legally! When I make them again, I will add some salt and maybe some nuts. Thanks, George! item not reviewed by moderator and published
Turned out delicious! item not reviewed by moderator and published
Delicious...very moist and tasty...excellrnt with a dolop of cream cheese...also very good with butter...yummy...!!!! item not reviewed by moderator and published
I saw the show (love it!) and the muffins looked yummy and very doable for a guy that hasn't baked in a LONG time. I had to go buy a muffin pan that would fit inside my toaster-oven as I haven't touched the main oven in years (seriously). Prep was a breeze (even though I bought Splenda in large box of packets -- 24 equals a cup, 12 a 1/2 cup). I was a little worried as the ingredients filled to the brim in the pan. Figured if it rose and overfilled it's a fairly painless clean-up in a toaster oven (bottom opens). Didn't overflow at all and came out absolutely PERFECT! When they cooled they fell out of the pan, yay! I nervously tasted..and then devoured the first one so quick that I almost forgot what it tasted like so I just had to eat another. Yum! I'm laminating this recipe (making another batch in a couple of days) and ordering the cookbook. I've been eating the low-carb way for two years now, more for blood sugar control than weight loss but I did go from 235 to 185 (and holding) eating this way. Effortless and now, a lot yummier. Awesome! Definitely going to try a lot of the other "Low Carb and Lovin' It!" recipes. Thank you George Stella!!! item not reviewed by moderator and published
This is such a good thing because we cannot eat breads, etc. This will help curb that "I have to have it" feeling. item not reviewed by moderator and published
I just finished baking these muffins, and I'm sorry I took one bite and spit it out. And to make sure I gave it another chance. I waited 30 minutes, took another bite.....and I spit it out again. It's got this sawdust bitter taste to it that I can't deal with, and to think I use soy alot in cooking. I've tried alot of great recipes on this website, and I'm sorry to say this is not one of them. I am throwing out the whole batch. item not reviewed by moderator and published
The batter has a deceiving taste, but once it is baked the muffin tastes very good. I also substitued Buttermilk for the cream and it worked well. item not reviewed by moderator and published
I really liked the muffins and the texture was really good. item not reviewed by moderator and published
Being on a low carb, yeast free diet, these muffins are wonderful. Thanks for having such a great way to start the morning. Janice, Montgomery, Alabama item not reviewed by moderator and published
They were super, I liked them so much that I had trouble eating only one. I also used a low carb flour found in Safeway groceries instead of Soy flour. item not reviewed by moderator and published
Was having a craving and these did hit the spot. I might add some vanilla next time. Thanks George... item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
easy to make and very tasty item not reviewed by moderator and published
These muffins were great with a little bit of butter on them. They were also great with a little bit of sugar free jam. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
AWSOME!!!!!!!!!!!!!!!! LOVED THEM!! SHARED WITH EVERYONE IN MY OFFICE!!! item not reviewed by moderator and published
Although this recipe did not taste anything like a blueberry muffin it did taste good. My family enjoyed it without any complaints. I wonder if it would have tasted better with more oat bran flour and less tofu flour. item not reviewed by moderator and published
Good for breakfast or snack Thanks George item not reviewed by moderator and published
I made it, but instead of using splenda, I used Stevia Powder (1/2 tsp.) and I also grounded up oats in my coffee grinder. The muffins came out so good, my daughter said she couldn't taste the soy, she even loved them. I give it a high rating. item not reviewed by moderator and published
i loce it item not reviewed by moderator and published
I thought the recipe was easy to make and very tasty to eat. My family also enjoyed them, even though they do not need to lose weight. item not reviewed by moderator and published
This was suprisingly good! item not reviewed by moderator and published
Far better than I expected. Couldn't find the wheat bran, so I added some more flour instead. I also used whole milk instead of heavy cream and added vanilla and orange peel. Everyone loved them. item not reviewed by moderator and published
I loved this recipe. I agree that they taste a bit like there is some corn flour in them. I altered the recipe in the following manner: 1) made half of a recipe and baked them in regular size muffin tins. I baked them at the suggested temp but for a shorter time. (smaller size would reduce carbs and fat per serving) 2) Used half and half to cut down on fat 3) added an 1/8 t of lemon flavoring (could have gotten away with a bit more) and used frozen blueberries. 4) added about an 1/8 cup of finely chopped walnuts. They were wonderful.....I have missed baked goods....and there are a good alternative. item not reviewed by moderator and published
This was a great breakfast muffin. The kids loved it and the best thing was that it was not packed with a ton of sugar. VERY GOOD MUFFIN! item not reviewed by moderator and published
Finally a break from EGGS. item not reviewed by moderator and published
I did not have any berries so I added 1 TBS of banana flavor. It turned out pretty good. The bran/flour coating in the muffin pan seemed get over done and had a funny aftertaste. I don't know if I cut the baking time down if that would keep get rid of the taste. I am going to try it again with berries. item not reviewed by moderator and published
for low carb.....outstanding item not reviewed by moderator and published
These were really good. I used frozen blueberries, which made the muffin a bit soggy.. other wise they are great! I'd make them again with lemon extract and poppy seeds.. YUM! item not reviewed by moderator and published
George Stella's blueberry muffins were a truly delicious and satisfying treat. They are the first great success I had in baking something that needed to rise with a sugar substitute (Splenda). I'm convinced it has alot to do with the heavy cream and club soda, but being a truly naive baker, I can't figure out the connection. Thanks George, you're my new hero! Finally something sweet and tasty with a bread like quality that's low carb! item not reviewed by moderator and published
I tried the muffins for the second time Had trouble getting them out of the pan.the first time.was easier this time.also I added a teaspoon of vanilla extract.& 1/4 tsp.of almond extract.it took away the taste of the soy flour. Thanks George for all your recipes. item not reviewed by moderator and published
These muffins were really good and easy to make. Very filling with no after taste. I will try making them with different fruits next. item not reviewed by moderator and published
This was my first try using soy flour. Didn't know what to expect but these muffins were pretty good but not great. The next day, they tasted a little sour and by the third day, I threw them out. If I make them again, I'll freeze the remaining muffins that are not eaten that day. item not reviewed by moderator and published
No complaints about flavor or texture, though it's got the mouth feel of a corn muffin, rather than a "conventional" blueberry muffin, but I was stuck using "Bob's Red Mill Low Carb Baking Mix" instead of soy flour. Said baking mix contains a little bit of turbinado sugar and crystalline fructose; both of these are listed as the very last things on the ingredients list, though, and the Nutrition Facts panel says there's 0 g sugar, so I'm presuming that there isn't really much sugar in this baking mix at all. Nevertheless...while I do feel sort of...energized...after eating a couple of these muffins, they've completely killed any and all cravings I've had today and they're very filling. I'll have to see how my weight fares over the next few days to see whether I'll try this again with the rest of the "Bob's Red Mill" mix I've got or whether I'll do more hunting around to find soy flour. item not reviewed by moderator and published
Loved the texture and the natural sweetness of the blueberries. I will cut the amount of Splenda the next time I bake them - they were a little too sweet. item not reviewed by moderator and published
I followed the recipe, but made a few additions that I think improved it. I added 1/4 t. salt, 1/2 t vanilla and a dash of cinnamon. I did not bother with the flouring of the muffin tins, but did spray them well with veg. spray and they did not stick. Be warned that the puff up nicely when first brought out of the oven, but 'fall' due to their weight shortly after. These are heavier than one might expect due to the cream, but very good. Also, I used frozen berries and didn't bother defrosting them, though had to mix the batter well to ensure even distribution of everything. item not reviewed by moderator and published
I tried them and the taste was good. Yes it was not as good as the real thing but it takes the craving away. Like some people trying other fruits or extracts along with fruit will be my next try. item not reviewed by moderator and published
I have tried many low carb muffins recipes and the soy flour left a bad taste in my mouth,but these muffins are incredible,no soy flour taste or smell. item not reviewed by moderator and published
I used blueberries right out of the freezer and they came out very good. My only problem was that they stuck a little. I let them sit in the pan on a rack for a while and that helped them come out. I think they will be even better next time. item not reviewed by moderator and published
These were OK but you could really taste the soy flour. A little too strong for me. I would rather do without the muffins then eat these. item not reviewed by moderator and published
Finally! This low-carb is a delight for we celiacs. Finally..muffins and break-like stuff with texture and flavor. Thanks a million..and then some. item not reviewed by moderator and published
I tried these a few times and the good thing is, I really wanted something sweet so they sort of fit the bill. But that soy flour, while yummy when used to make the fried chicken. It was not so yummy when in muffin form. item not reviewed by moderator and published
These were better than ANY other muffin recipes I have tried since I went low carb 2 years ago. I have one every morning with a pat of butter - filling and delicious item not reviewed by moderator and published
Breakfast was phenomenally boring when doing low carb, these muffins add a lot to the low carb breakfast. item not reviewed by moderator and published
The low-carb blueberry muffin recipe was easy to follow,quick,and made just enough to keep as my quick morning breakfast as I'm running out the door to work. They are a nice alternative to my low-carb breakfast bar that I usually eat. They baked so nicely and the finished appearance is beautiful! My whole family loves them! They are delicious and satisfying! item not reviewed by moderator and published
Eating low carb leaves you yearning for something sweet to have with coffee. These muffins are easy to prepare, sweet, and satisfying. item not reviewed by moderator and published
I think it is missing some salt. I added 1/4 tsp of salt. I did not use the plain soy flour. I used a mix of low-carb flours from Bon Mill (not sure if that makes a lot of difference, but I had it already opened). Next time I will reduce the sugar a little bit. It was the best low-carb muffin I made. I think mixture of cream, and club soda makes a difference. Thanks for the recipe. BTW, the amount of liquid was right for me. item not reviewed by moderator and published
This recipe was quick and easy to make. They tasted great! We had them hot out the oven and buttered them up. Nice! item not reviewed by moderator and published
These muffins were excellent! This is the time of year to try them because blueberries are superb. item not reviewed by moderator and published
I rather enjoyed these muffins. I didnt want blueberry so I left them out and used more Splenda. We used them for strawberry shortcake and they were wonderful! These would be good plain (no berries) with chili as they remind me of cornbread/shortbread. I too added in extra club soda to make the batter a bit easier to work with. I ended up with mounded, beautifully browned muffins. We ate them plain with butter. Thanks George!! Good job! item not reviewed by moderator and published
I was impessed with the taste...they looked just like the recipe picture. Of course, you can't go in there expecting sinful bakery muffins because that just isn't going to happen. They definitely satisfy the carb craving. Being a lover of fruits, sweets, and starches, this helps a lot..The only drawback of using "Splenda" for me is that it tends to get me sick to my stomach a bit afterwards :/ ...I can't wait to try strawberries in them next time. item not reviewed by moderator and published
I love these cold with cream cheese they are much better than warm with butter. I added extra blueberries which made it soggy. Remember that these don't taste like the original thing so don't get your hopes up, but these definately work to stop cravings. item not reviewed by moderator and published
I didn't have heavy cream so I used coconut milk and gave it a nice background flavor. I added more fresh blueberries than I was supposed to and it turned out soggy so I wouldn't recommend adding more berries than suggested. I ate it with real butter....delicious! item not reviewed by moderator and published
My wife and I really enjoyed these muffins. Both of us also see a lot of potential with them with other fruit or even without for things like chilli. The texture was a little more stiff then a normal muffin but by no means bad, and they tasted very good. I was concerned because baking with soy flour seems to have questionable results at times, but these muffins were great. item not reviewed by moderator and published
What can i say... LOW card muffines..... for me a major... craving buster... enjoy, i only recommed more sweetner( to taste). oh.. i like to add, more blueberries than recommended.... item not reviewed by moderator and published
The muffins came out looking like they did on TV (they looked yummy!) Even though I took extra care in preparing the baking pan so they wouldn't stick, they still stuck anyway. The mixture needs more clubsoda/cream or combo of both to get batter consistancy. These muffins tasted OK but are not a fantastic substitute for the traditional muffin we all love. item not reviewed by moderator and published
moist and yummy!!! item not reviewed by moderator and published
After reading the other reviews I was a little nervous about making these muffins,but I had already purchased the ingredients so I went for it! i have to say that I didn't change the recipe in any way. I strictly followed the directions and these muffins are great!! I had 2 immediately and my husband had 3. much better than the low carb packaged muffin mixes I had tried before! Very tasty! item not reviewed by moderator and published
I don't really dont like bluebery's to much. But I'll try it to see how it tatse and write you back so I can tell you how I think it was. item not reviewed by moderator and published
I didn't have any club soda so I made these with strawberry kiwi Diet Rite soda and they turned out pretty good! The liquid ingredients in the recipe are off though, I used 3/4 cup cream and half a can of the soda before I got it to the right consistency. I baked them at 350 for about 30 minutes. Next time, I think I will try raspberry Diet Rite. :) Obviously, these aren't going to taste like the struesel topped muffins in a bakery but they satisfy the craving. item not reviewed by moderator and published
Instead of coffee and bagel coffee and muffins with cream cheese. Even co-workers like them and they are not on a low carb lifestyle. item not reviewed by moderator and published
I love muffins, but just like one of the previous reviewers I would rather spend the calories on a small REAL blueberry muffin than on this. I too threw out the entire batch. Even my husband who will eat almost anything couldn't stand them. item not reviewed by moderator and published
My wife is a "muffin expert" on a low carb diet (hard to consider!). I saw this recipe and decided to get the ingredients and try it. She loved them - light and very taste. Batter needed a bit more cream and club soda than called for in order to get it to the right consistency so it would blend, but other than that, it went together with no problem. item not reviewed by moderator and published
great tasting.......low carb answer to a breakfast on the run......also for in-between pick-me-up. thank you item not reviewed by moderator and published
I'm just not feeling the soy flour element...I've tried baking a few things with it, and all of them have this odd taste that I'm just not getting used to. Gross. item not reviewed by moderator and published

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