Low carb blueberry muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 111.8
  • Total Fat: 2.1 g
  • Cholesterol: 70.9 mg
  • Sodium: 121.9 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 14.1 g

View full nutritional breakdown of Low carb blueberry muffins calories by ingredient
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Number of Servings: 12


    2 cups soy flour
    1 cup splenda substitute
    2 teaspoons vital wheat gluten
    4 eggs
    1 cup soy milk
    2/3 cup club soda
    1 cup fresh or frozen blueberries


Preheat oven to 375.
Spray muffin tin with cooking spray.
In a bowl using a wire whisk , mix all ingredients except blueberries until well blended.
Fold in blueberries and fill the muffin cups evenly with the batter.
Place on the center rack of the oven and back for 20-25 minutes ir until the tops are golden brown and a toothpick stuck in the center comes out clean.
Remove from oven and let cool.

Note: Using the wheat gluten is optional. It does help in making the muffins fluffier and helps them stick together. But the recipe will work with out it.

Number of Servings: 12

Recipe submitted by SparkPeople user SHONDAFJ.

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