Best Low Carb Atkins Blueberry Muffins Recipes

LOW CARB ATKINS BLUEBERRY MUFFINS

Low Carb Atkins Blueberry Muffins image

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.

Provided by cookin from scratch

Categories Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

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

Steps:

Preheat oven to 375.
Spray a muffin tin with vegetable oil cooking spray.
In a bowl using a wire whisk, mix all ingredients, except the blueberries, until well blended.
Fold in the blueberries and fill the muffins cups evenly with the batter.
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.
Remove from oven and let cool before refrigerating.
Notes: Adding wheat gluten will make the muffins fluffier and help them stick together better, but the recipe works without it.
I also made these substituting flavored Splenda syrup for the club soda and powdered Splenda, with good results.

Nutrition Facts : Calories 102.5, Fat 5, SaturatedFat 1.1, Cholesterol 71.5, Sodium 97.4, Carbohydrate 7.4, Fiber 0.3, Sugar 2.4, Protein 8.3

LOW CARB BLUEBERRY MUFFINS

Low Carb Blueberry Muffins image

Make and share this Low Carb Blueberry Muffins recipe from Food.com.

Provided by Vicki Gaiya

Categories Dessert

Time 35m

Yield 12 muffins, 10-12 serving(s)

Number Of Ingredients 7

Ingredients

2 cups almond meal (or use a mixture of almond and walnut meal)
2 teaspoons baking powder
1 tablespoon coconut oil
3 egg whites
1/4 teaspoon stevia or 1/4 teaspoon artificial sweetener
1 teaspoon almond extract
1/2 cup frozen blueberries (or other fruit)

Steps:

Preheat oven to 350°F.
Makes 12 muffins.
Melt coconut in microwave.
Spray silicone muffin pan. Heart shaped muffins are particularly pretty.
With a food processor (optional) mix dry ingredients and add wet ingredients. Add wet ingredients and mix thoroughly. The batter should be a little stiff like shortbread.
Spoon dough mixture into muffin pan. Cover dough with blueberries. Push the blueberries in a little into the dough.
Bake for about 20 minutes. Cool before eating.

Nutrition Facts : Calories 137.7, Fat 11, SaturatedFat 1.9, Sodium 89.4, Carbohydrate 6.6, Fiber 2.5, Sugar 3.3, Protein 5.2

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