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

    Average Rating:

    3 Total Reviews

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    • 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!

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    • 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!

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    • 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.

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    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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