Low Carb Atkins Blueberry Muffins

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.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 2  cups  soy flour
• 1  cup Splenda sugar substitute, cup-for-cup
• 2  teaspoons baking powder
• 2  tablespoons vital wheat gluten (optional)
• 4  eggs
• 1  cup 1% low-fat milk
• 2⁄3 cup  club soda
• 1  cup fresh blueberries or 1  cup frozen blueberries

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.