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    You are in: Home / Breakfast / Low Carb Atkins Blueberry Muffins Recipe
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    Low Carb Atkins Blueberry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    cookin' from scratch's Note:

    Slightly adapted from the Food Network's "Low Carb and Loving It". Recipe is posted using regular milk in order to get nutrition info-using low-carb milk will lower net carbs per muffin by about 1.

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    Units: US | Metric


    1. 1
      Preheat oven to 375.
    2. 2
      Spray a muffin tin with vegetable oil cooking spray.
    3. 3
      In a bowl using a wire whisk, mix all ingredients, except the blueberries, until well blended.
    4. 4
      Fold in the blueberries and fill the muffins cups evenly with the batter.
    5. 5
      Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean.
    6. 6
      Remove from oven and let cool before refrigerating.
    7. 7
      Notes: Adding wheat gluten will make the muffins fluffier and help them stick together better, but the recipe works without it.
    8. 8
      I also made these substituting flavored Splenda syrup for the club soda and powdered Splenda, with good results.

    Ratings & Reviews:

    • on June 23, 2010

      I'm not going to give stars to this recipe yet until I try it again. The flavor of these muffins were really good. I was kinda scard on how they would taste after tasting the batter, but they turned out tasting pretty close to a regular muffin. I liked how they were made with all soy flour instead of a mix of soy and regular flour. I just used 2 eggs then used 1 mashed banana plus an extra 1/2 tsp. of baking powder for the other 2 eggs. Also, intead of splenda I used a 1/2 cup organic sugar. These did not turn out for me though, it may be because of all the changes I made (but they still tasted really good!). I think the batter needs to be thicker so the blueberries dont sink to the bottom and make the bottom wet and soggy. I will be making these again, adding more flour next time. Thanks! Can't wait to try this recipe again and give it 5 stars!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2008


      I was not expecting these to be so good. Soy flour always turns me off a bit but not in this recipe. YUM! My husband said they didn't taste low-carb and I agree. The best part is that they're a nice, big size!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2007


      So yummy! DH is diabetic, so this is the ultimate comfort breakfast for him. The texture takes a bit of getting used to, but this is definitely a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Low Carb Atkins Blueberry Muffins

    Serving Size: 1 (82 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 102.5
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 1.1 g
    Cholesterol 71.5 mg
    Sodium 97.3 mg
    Total Carbohydrate 7.3 g
    Dietary Fiber 0.2 g
    Sugars 2.3 g
    Protein 8.2 g

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