Low Carb Blueberry Muffins

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

Yield:
6 servings
Level:
Easy

CATEGORIES
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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