Low carb blueberry muffins

Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

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.

Rate 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.