Best Low Carb Lemon Blueberry Oat Muffins Recipes

BLUEBERRY OATMEAL MUFFINS

Steps:

• Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
• Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

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.

OAT AND BLUEBERRY MUFFINS

Steps:

• In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries. , Fill paper-lined muffin cups or muffin cups coated with cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

LEMON BLUEBERRY OATMEAL MUFFINS

Steps:

• Heat oven to 400°F Line 12 medium muffin cups with paper baking cups. For topping, combine 1/4 cup oats and brown sugar; set aside.
• For muffins, combine 1-1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well.
• Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.
• Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.

LEMON-BLUEBERRY OAT MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon zest 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° 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.