Low Carb Blueberry Muffins

Votes: 3

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 177, total fat 12 G., saturated fats 6 G., proteins 5 G., carbohydrates 12 G., fiber 4 G., cholesterol - mg, sodium - mg, sugar - G.

Low-carb blueberry muffins are made with soy flour instead of wheat, and the sugar is replaced with a sweetener. They're just as delicious as classic muffins, but much healthier. Sprinkle the pan with wheat bran beforehand, which will not only prevent the muffins from sticking but also provide them with additional essential dietary fiber. You can substitute any fruit or berries you like for the blueberries in the muffins, allowing you to indulge in these diet-friendly baked goods every day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. wheat (or oat) bran and 1 tbsp. soy flour, mix
1 cup soy flour
0.5 cups sweetener (recommended: Splenda)
1 teaspoon baking powder
2 eggs
0.5 cups heavy cream
1/3 cup sparkling water
0.5 cup blueberries (if unsweetened, sprinkle with 1 tbsp. sweetener)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: wheat bran, oat bran, soy flour, sugar substitute, baking powder, eggs, cream, carbonated water, blueberry

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Spray a 6-cup metal muffin pan with vegetable oil. Sprinkle the pan evenly with the wheat bran and soy flour mixture, completely coating the sides of the wells; this will prevent the batter from sticking.

In a bowl, whisk together all the remaining ingredients except the blueberries until thoroughly combined. Then fold in the blueberries and evenly fill a muffin tin with the batter. Place on the middle rack of the oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let cool before refrigerating. Serve the muffins warm with butter or cooled with cream cheese frosting.

Note

Instead of blueberries, you can use raspberries, blackberries, banana extract and walnuts, lemon or almond extract and poppy seeds, cranberries, pumpkin or other favorite fillings.

Author of the recipe - George Stella is a celebrated chef and food writer.

Categories:

recipe / Calorie content of prepared meals / Quick breakfasts / Quick baking / Breakfast / Desserts / Cupcakes, biscuits / / American cuisine

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