Low Carb Blueberry Muffins
- Preheat the oven to 375* F and spray a muffin tin with some cooking spray. Sprinkle the wheat bran and soy flour mix to coat the coat the tins.
- Whisk all of the remaining ingredients together EXCEPT for the blueberries. Make sure that this is well blended. Fold the blueberries into the mixture.
- Fill the muffin cups evenly with batter and place on the center rack of the oven. They take about 25-30 minutes to bake in our oven. But keep an eye on them. When tops are golden brown stick a toothpick in them to see if they're done.
- Sidenote: I use this recipe and subsitute different things instead of the blueberries. It all comes out well! I made them with blackberries once and they were really good!