Low Carb Blueberry Muffin #2

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 152.7
  • Total Fat: 8.0 g
  • Cholesterol: 43.1 mg
  • Sodium: 216.7 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 6.6 g

View full nutritional breakdown of Low Carb Blueberry Muffin #2 calories by ingredient
Report Inappropriate Recipe

Submitted by:


This is a low carb high fiber muffin
This is a low carb high fiber muffin

Number of Servings: 12


    1 cup whole grain flour
    1/3 cup soy four
    6tbs ground flax seed
    2 1/2 tsp baking powder
    1/4 tsp baking soda
    1/4 tsp salt
    3/4 cup All-Bran Original cereal
    3/4 cup Quaker Natural Wheat Bran
    11/4 cup 2% milk
    2 eggs
    1/4 cup oil
    3/4 cup Splenda
    3tbs Joseph's Sugar Free Maple Syrup
    1 cup frozen blueberries (do not thaw)


1. In medium bowl, mix together flour, ground flax seed, baking powder, soda, Splenda and salt. Set aside.
2. In large bowl, stir together cereal, wheat bran, milk. Let stand 5 minutes or until cereal softens. Add eggs, oil and maple syrup; mix well.
3. Add flour mixture, stirring just until combined. Fold in blueberries.
4. Spoon batter into lightly greased or paper-lined muffin pan cups. Bake at 200ºC (400ºF) for 20 to 25 minutes, or until golden brown and tops of muffins spring back when lightly touches.

Make 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user AKOLOKITHIAS.

Rate This Recipe

Member Ratings For This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.