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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 166.1
  • Total Fat: 14.6 g
  • Cholesterol: 54.9 mg
  • Sodium: 108.1 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 6.2 g

View full nutritional breakdown of Blueberry Muffins (Low Carb) calories by ingredient
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Blueberry Muffins (Low Carb)

Submitted by: DIXIETANGO

Introduction

For those days when you're missing "normal" food. For those days when you're missing "normal" food.
Number of Servings: 12

Ingredients

    1 cup and 2 tbsp almond flour
    1/4 cup granulated Splenda
    1 tsp baking powder
    1/4 tsp salt
    2 tbsp unsalted butter, cold and cubed
    3 eggs
    2 tbsp heavy cream
    1/2 tsp vanilla extract
    36 fresh blueberries

Directions

Preheat oven to 400 degrees F.

Combine flour, Splenda, baking powder and salt. Using a fork or pastry cutter, cut butter into flour mixture until well combined and no chunks remain.

In separate bowl, beat eggs, cream, and vanilla. Stir egg mixture into flour mixture until just combined.

Grease mini muffin pan thoroughly with cooking spray. Fill with batter up to rim. Place 3 blueberries on top of each muffin and use a toothpick to push down into batter.

Bake for 20-25 mins or until lightly browned on top and cooked through.

Warm muffins may have a slightly "eggy" taste. Letting them cool completely lessens this.

Serving Size: makes 12 mini muffins, 1 per serving

Number of Servings: 12

Recipe submitted by SparkPeople user DIXIETANGO.






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