Low Carb Blueberry Muffins

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Spray a 6-cup muffin tin with vegetable oil cooking spray.

3. 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. 4

   In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended.

5. 5

   Then fold in the blueberries and fill the 6 muffins cups evenly with the batter.

6. 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. 7

   Remove from oven and let cool before refrigerating.

8. 8

   Serve warm with butter or cold with cream cheese.

9. 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.

* Per serving · 4 servings · Values may vary.