Low Carb Atkins Blueberry Muffins

READY IN: 40mins
Recipe by cookin' from scratch

Slightly adapted from the Food Network's "Low Carb and Loving It". Recipe is posted using regular milk in order to get nutrition info-using low-carb milk will lower net carbs per muffin by about 1.

Top Review by Cupcake-Princess

I'm not going to give stars to this recipe yet until I try it again. The flavor of these muffins were really good. I was kinda scard on how they would taste after tasting the batter, but they turned out tasting pretty close to a regular muffin. I liked how they were made with all soy flour instead of a mix of soy and regular flour. I just used 2 eggs then used 1 mashed banana plus an extra 1/2 tsp. of baking powder for the other 2 eggs. Also, intead of splenda I used a 1/2 cup organic sugar. These did not turn out for me though, it may be because of all the changes I made (but they still tasted really good!). I think the batter needs to be thicker so the blueberries dont sink to the bottom and make the bottom wet and soggy. I will be making these again, adding more flour next time. Thanks! Can't wait to try this recipe again and give it 5 stars!

Ingredients Nutrition

Directions

  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.

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