Low Carb Atkins Blueberry Muffins Recipes

LOW-CARB BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining with muffin papers or greasing with coconut oil.
• In a medium bowl, whisk together almond flour, salt, baking powder, and granulated sweetener until completely combined.
• Whisk in the avocado oil. Mixture will appear mealy.
• In a separate bowl, whisk together eggs, almond milk, and vanilla extract.
• Pour egg mixture into the dry ingredients and stir together.
• Stir in blueberries.
• Spoon batter into the prepared muffin pan, filling each cavity 2/3 to 3/4 of the way full.
• Bake for 25-30 minutes or until the tops spring back when lightly touched.

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.

LOW-CARB BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Mix the 2 tablespoons wheat or oat bran with the 1 tablespoon soy flour.
• 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.
• 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.

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.