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Blueberry Muffins

Low Carb Recipe

Two tasty, blueberry infused versions of blueberry muffins. One pretty standard, the other with tangy lemon added.

Blueberry Muffins

This tender Blueberry Muffins recipe makes a nice light & moist low carb muffin. The spice blend in these makes them almost irresistable!

Blueberry Muffins

2/3 cup soy flour
1/4 cup oat flour
1 tablespoon baking powder
1/3 cup measurable sweetener
Pinch of salt
1/3 cup Brown Sugar Twin
1 teaspoon cinnamon
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 cup walnuts
1/4 cup butter
3 tablespoons extra virgin olive oil
3 eggs
1/4 cup heavy cream
1/2 cup blueberries

Topping:
2 tablespoons rolled oats
2 tablespoons oat flour
1 tablespoons Brown Sugar Twin (or adjust to taste)

Recipe Directions

Combine wet ingredients except for the blueberries and mix until smooth, gradually add combined dry ingredients. Mix with large spoon until dry ingredients have combined with the wet. Do not over mix. Fold in blueberries.

Spray a 12-cup muffin tin with Pam. Drop mix by tablespoons into cups. Should make twelve medium-sized muffins. Evenly sprinkle topping mix over the twelve muffins. (Only small amount is needed). Bake in a 350 degree oven for approximately 12 minutes or until toothpick comes out clean. This recipe makes a nice light moist muffin.


Blueberry Muffins II

12 ounces cream cheese, soft
5 eggs
15 packets Splenda sugar substitute
2 teaspoons vanilla
1-1/2 cups whole almond meal
1 cup unprocessed wheat bran
1 teaspoon baking powder
1 cup whole (fresh or frozen) blueberries
2 teaspoons grated lemon peel

Preheat oven to 325 degrees. Lightly grease a 12 cup muffin pan (heavy-gauge metal is best). You can also use muffin liners.

Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat beater until smooth and fluffy. Add the other eggs, one at a time, beating briefly after each. On slow speed, stir in the rest of the ingredients except the blueberries and lemon peel. When mixture is well blended, stir in the blueberries and lemon peel.

Fill the muffin pans almost to the top. (The muffins will rise only slightly). Bake muffins for about 20 to 25 minutes or until golden brown. These muffins freeze well. Thaw at room temperature.

Nutrition information per serving:
Recipe makes 12 muffins at 4.8 carbs per muffin.


Lemon Blueberry Surprise Muffins

What is the surprise in these Lemon Blueberry Surprise Muffins? It's cream cheese, which adds flavor and tenderness. Vanilla whey protein is used in place of standard flour.

3 eggs
3 tablespoons oil
1/4 cup heavy cream
1-1/4 cups vanilla whey protein powder
2 teaspoons baking powder
1/3 cup Splenda
1/4 teaspoon cinnamon
1 tablespoon grated lemon rind
1/2 teaspoon grated orange peel
1/2 cup blueberries
3 ounces cream cheese, cut into nine cubes
Nonstick spray or paper muffin liners

Preheat the oven to 375-degrees. Line nine muffin tins with paper liners or spray with nonstick spray.

Combine the eggs, oil, and cream; stir to blend. Add the whey powder, baking powder, Splenda, cinnamon, lemon rind, and orange rind. Stir until just combines. Do not over-stir or the muffins will be tough. Fold in the blueberries gently.

Spoon 1/2 of the batter into the prepared muffin tins. Place a cube of cream cheese in the center of each. Fill the tins with the remaining batter, making certain that the batter goes completely over and around the cubes of cream cheese.

Bake at 375-degrees for eight to ten minutes, or until the muffins spring back when touched and no longer look moist on the top. Serve warm. Recipe makes 9 muffins.

Nutrition Information:
Calories 224; Total Fat 13g; Cholesterol 115mg; Protein 22g; Total Carbohydrate 4g; Dietary Fiber 1g; Sodium 224mg
Calories from fat 53.2 percent
Exchanges: 1/2 Lean Meat; 2 Fat