Best Low Carb Blueberry Muffins Recipes

LOW CARB BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Spray a 6-cup muffin tin with vegetable oil cooking spray. Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking.
• In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. Then fold in the blueberries and fill the 6 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. Serve warm with butter or cold with cream cheese.

EASY LOW-CARB LEMON BLUEBERRY NUT BUTTER MUFFINS

Steps:

• Mix eggs, nut butter, salt, baking soda, sweetener, flavoring, and seeds if you're using them. You will probably need some sort of power tool as nut butters are hard to get to start to blend.
• Once you have a batter (it'll be pretty thick) add the lemon juice and mix again.
• If you're going to use blueberries, fill each cup of a greased muffin tin about 1/4 full of batter, add blueberries, then some batter on top.
• Otherwise fill cups 1/2 to 2/3 full.
• Bake 20 minutes at 275.

LOW CARB ATKINS BLUEBERRY MUFFINS

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.

LOW CARB LEMON-BLUEBERRY OAT MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, cream, water, butter, lemon peel and vanilla. Add to dry ingredients just until moistened. Fold in berries.
• Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Combine topping ingredients; sprinkle over batter.
• Bake at 400 degrees for 20-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.
• *If you use Atkins Baking Mix and Splenda (not listed in the Nutrition Facts) the calories per muffin is 156.1 and the total carbs per muffin is close to 12.25g with the fiber at 2.8g so, 9.45g net carbs per muffin.

LOW CARB ALMOND FLOUR BLUEBERRY MUFFINS

Steps:

• COUNTING CARBS CAN BE DIFFICULT IF YOU CAN'T SATISFY YOUR SWEET TOOTH EVERY NOW AND THEN. So I created this tasty dessert to have without guilt. Preheat oven to 325 degrees F. Line with paper liners and spray a 12 cup muffin tin with non stick cooking spray. Set aside till needed.I used Super fine Almond Flour & organic Chia seeds.
• Add all the dry ingredients to a medium size bowl. Almond flour, chia seeds, baking soda and salt. Stir and whisk together to combine, and set aside till needed.
• Now add wet ingredients to a separate larger bowl, the eggs, oil, buttermilk & splenda & beat till blended together.
• Next add in half of the chia seed mixture, and beat till blended together. Repeat and beat again till all is blended well.
• Remove beater and switch to a large spoon. Add in the nuts and Blueberries, and carefully stir the blueberries into the batter.NOTE YOU CAN ADD HALF OF THE BERRIES & NUTS INTO THE BATTER, THEN ADD THE REMAINDER ON TOP. Or add extra nuts & berries on top being mindful that this will add additional CALORIES.
• Spoon batter evenly between each of the 12 muffin cups. Add extra nuts and berries on top IF DESIRED . Bake in preheated 325 degree F. oven for about 25 to 30 minutes. Remove from oven allow to cool and serve. My helper could not wait until they cooled completely, she had one almost immediately.

LOW CARB BLUEBERRY BANANA MUFFINS

Steps:

• Preheat oven to 350 and grease muffin tin.
• Blend banana and set aside.
• mix all wet ingredients together one at a time except bananas.
• Add dry ingredients.
• mix in bananas and fold in the blueberries by hand.
• bake 25-30min.
• store in refrigerator or freezer.

LOW CARB BLUEBERRY MUFFINS

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.