Low-Carb Blueberry Muffins – a delicious recipe with bran, soy flour, soy flour, Splenda, baking powder, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees F.
2
Mix the 2 tablespoons wheat or oat bran with the 1 tablespoon soy flour.
3
Spray a 6-cup muffin tin with vegetable oil cooking spray.
4
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.
5
In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended.
6
Fold in the blueberries and fill the 6 muffins cups evenly with the batter.
7
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.
8
Remove from oven and let cool before refrigerating.
9
Serve warm with butter or cold with cream cheese.
309
kcal
Calories
16
g
Fat
30
g
Carbs
11
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons wheat bran or 2 tablespoons oat bran, 1 tablespoon soy flour, 1 cup soy flour, 1/2 cup Splenda granular (sugar substitute), and more.
Yes, Low-Carb 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.
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