Low Carb Blueberry Muffins Recipe
I made these muffins with my Baking Mix (there's a link to this recipe at the bottom of the page), ground flax seed and Greek yogurt. The yogurt keeps them moist and adds a nice tang to the flavor. The texture of these muffins came out perfect, not too fluffy and not too dense. There are million different ways to flavor muffins, get creative and see how many you can come up with.
Ingredients
- 1-1/4 cups of my Baking Mix
- 1/2 cup ground flax seed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp guar gum or xanthan gum (optional)
- 1 cup sugar substitute
- 1/3 cup half & half
- 1/2 cup Greek yogurt
- 1/3 cup light olive oil or butter
- 2 eggs
- 1 tsp vanilla
- 1 cup fresh or frozen thawed blueberries
- 1/2 cup chopped walnuts or pecans
- 2 tbls sugar substitute (I prefer Erythritol or Xylitol)
- 1 tsp cinnamon
Directions
- In a large mixing bowl combine Baking Mix, ground flax, baking powder, baking soda, salt, sweetener and guar gum or xanthan gum. In a separate bowl stir together the yogurt, eggs, half & half, oil or butter and vanilla just until well blended. Gently fold in your blueberries. Spoon batter into a prepared 12 count muffin tin, filling 3/4 full. Combine the 2 tbls of Erythritol and cinnamon and sprinkle over each muffin then top with the chopped nuts.
- Bake in a 375 degree oven for 18-20 minutes or until golden brown. Let cool for minutes then loosen and remove the muffins. These are so good with a morning cup of coffee. Enjoy!
Useful Links
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 12 servings | |
| Calories 167 | |
| Calories from Fat 83 | 50% |
| Total Fat 9.49g | 12% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 278mg | 12% |
| Potassium 66mg | 2% |
| Total Carbs 18.55g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 15.03g | 10% |
| Protein 2.61g | 4% |
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