Blueberry Muffins

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Blueberry Muffins

I had some freeze-dried blueberries to use up in my pantry so I tried my hand at a blueberry muffin for breakfast today.  Originally, I did this as a loaf bread, but it rose so little, I decided to switch to a muffin so they would look nicer.  🙂  They had a real good flavor and were very moist and pretty light.  This are not acceptable until the grains rung of OWL when you are nearing goal weight.

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½ c. golden flax meal

½ c. Jennifer Eloff Vital Ultimate Bake Mix made with oat flour

1 tsp. baking powder

½ tsp. baking soda

6 T. Splenda, granular

1 pkt. stevia powder

2 eggs, beaten

½ c. water

2 T. coconut oil

1 tsp. vanilla

¾ c. freeze-dried, frozen or fresh blueberries

DIRECTIONS:  Preheat oven to 350º and place 8 paper liners into a muffin tin.  Measure dry ingredients into mixing bowl.  Beat in eggs, water, coconut oil and vanilla.  Beat batter about a minute until it is smooth.  Gently fold in berries and using a spoon or 2T. measuring cup, carefully fill the paper cups evenly.  They will be about 3/4 full with batter.  Pop into preheated oven and bake for about 20 minutes.  You can also do this in a greased loaf pan (won’t rise much though) and if done as a loaf, bake for about 25 minutes or until center springs back when touched.  Slice into 8 slices.  Serve warm.

NUTRITIONAL INFO:  Makes 8 slices or 8 muffins, each contains:

130 calories

9.56 g  fat

7.18 g  carbs, 2.84 g fiber, 4.34 g NET CARBS

5.2 g  protein

160 mg sodium


2 thoughts on “Blueberry Muffins

    1. OMG it’s been a year and not a single soul noticed that, nor did I. Thanks so much Bonnie. I’ve corrected it in the recipe now. 🙂 If you make these, I think you’ll like them. Best LC blueberry muffins I’ve made to date.

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