Low Carb Blueberry Muffins

Total Time:
40 min
15 min
25 min

6 servings

  • 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)

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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    90 Reviews
    4 90
    0/1000 characters
    Your Rating:
    Sort by: 
    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
    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.
    delish! better than another recipe for low carb i've tried.
    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.
    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.
    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.
    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?
    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.
    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.
    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!!
    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!
    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.
    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!
    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.
    These had no flavor whatsoever. I hated them. So there.
    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.
    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!
    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
    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.
    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.
    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!
    Turned out delicious!
    Delicious...very moist and tasty...excellrnt with a dolop of cream cheese...also very good with butter...yummy...!!!!
    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!!!
    This is such a good thing because we cannot eat breads, etc. This will help curb that "I have to have it" feeling.
    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.
    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.
    I really liked the muffins and the texture was really good.
    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
    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.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Low Carb Zucchini Muffins