Easy Low Carb Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 218.3
- Total Fat: 19.3 g
- Cholesterol: 82.4 mg
- Sodium: 154.9 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 2.3 g
- Protein: 6.9 g
View full nutritional breakdown of Easy Low Carb Blueberry Muffins calories by ingredient
Introduction
For those times you are sick of eggs, but still want to have a low-carb breakfast. And you probably already have the ingredients lying around the house! For those times you are sick of eggs, but still want to have a low-carb breakfast. And you probably already have the ingredients lying around the house!Number of Servings: 12
Ingredients
-
*almond meal (almond flour) - 2 cups
Baking Powder, 2 tsp
*Salt (table), 0.25 tsp
Butter, unsalted, 0.5 cup
Egg, fresh, 4 large
*Splenda, 0.33 cup
Blueberries, fresh, 1 cup
Water, 0.33 cup
Tips
If you don't have almond meal handy or can't find it, buy some whole, unsalted almonds and grind to powder in a coffee grinder or blender. Voila! Almond meal.
Directions
1. Preheat oven to 350 degrees.
2. Grease a muffin pan.
3. Mix all dry ingredients well.
4. Mix all wet ingredients well.
5. Add the wet ingredients to the dry.
6. Add the blueberries last.
7. Fill muffin tins 2/3 full.
8. Bake for 20 minutes.
Serving Size: Makes 12 standard-size muffins
2. Grease a muffin pan.
3. Mix all dry ingredients well.
4. Mix all wet ingredients well.
5. Add the wet ingredients to the dry.
6. Add the blueberries last.
7. Fill muffin tins 2/3 full.
8. Bake for 20 minutes.
Serving Size: Makes 12 standard-size muffins