Low Carb Blueberry Muffins – a delicious recipe with Vegetable oil cooking spray, tablespoons wheat, soy flour, sugar substitute, 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
Spray a 6-cup muffin tin with vegetable oil cooking spray.
3
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.
4
In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended.
5
Then fold in the blueberries and fill the 6 muffins cups evenly with the batter.
6
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.
7
Remove from oven and let cool before refrigerating.
8
Serve warm with butter or cold with cream cheese.
9
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.
419
kcal
Calories
16
g
Fat
58
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: 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), 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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