Low Carb Atkins Blueberry Muffins – a delicious recipe with soy flour, Splenda sugar substitute, baking powder, vital wheat gluten, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375.
2
Spray a muffin tin with vegetable oil cooking spray.
3
In a bowl using a wire whisk, mix all ingredients, except the blueberries, until well blended.
4
Fold in the blueberries and fill the muffins cups evenly with the batter.
5
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.
6
Remove from oven and let cool before refrigerating.
7
Notes: Adding wheat gluten will make the muffins fluffier and help them stick together better, but the recipe works without it.
8
I also made these substituting flavored Splenda syrup for the club soda and powdered Splenda, with good results.
616
kcal
Calories
12
g
Fat
106
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups soy flour, 1 cup Splenda sugar substitute, cup-for-cup, 2 teaspoons baking powder, 2 tablespoons vital wheat gluten (optional), and more.
Yes, Low Carb Atkins Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
