MENU
 
 
 
 

  • Low Carb Blueberry Muffins

    1 vote
    Low Carb Blueberry Muffins
    Cook: 18-20 min Servings: 12
    by Pam Solomon
    67 recipes
    >
    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

    1. 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.
    2. 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

    Similar Recipes

    Leave a review or comment