BLUEBERRY MUFFINS (LC)
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 9
- 3 eggs
- 1/3 cup unsweetened almond milk
- 1 3/4 cups gluten-free xanthan gum bake mix (425 ml)
- 1 tbsp baking powder (15 ml)
- 1/2 tsp salt (2 ml)
- 3 tbsp butter (45 ml)
- 1/2 cup equivalent sucralose liquid or splenda granular
- 1/4 cup granulated erythritol swerve (60 ml)
- 1 tsp vanilla extract (5 ml)
- 3/4 cup frozen or fresh unsweetened blueberries (175 ml)
- 1/2 tsp nutmeg (2 ml)
- 1/2 tsp cinnamon
- Carbohydrate 2.01412055555556 g
- Cholesterol 1.63333333333333 mg
- Fat 0.360228888888889 g
- Fiber 0.0383499988979763 g
- Protein 1.354465 g
- Saturated Fat 0.224015833333333 g
- Serving Size 1 1 Serving (41g)
- Sodium 42.8822222222222 mg
- Sugar 1.97577055665758 g
- Trans Fat 0.0187946111111111 g
- Calories 17 calories
My Go-To Low-Carb Blueberry Muffins: A Busy Mom's Secret Weapon
Mornings in our house are a whirlwind. Between getting the kids ready for school, packing lunches, and making sure everyone has their homework, it feels like a race against the clock. And let's be honest, breakfast is often the first thing to get sacrificed in the chaos. But I refuse to let my family start their day without a nutritious and delicious breakfast. That’s where these low-carb blueberry muffins come in.
These aren't your average muffins. Oh no, these are a special creation, a testament to my ongoing quest for healthy, convenient, and utterly scrumptious treats. They're adapted from a recipe in my very first cookbook – a project I started when I was 35, filled with youthful energy and the boundless enthusiasm of a new mom eager to share her passion for baking with the world. Over the years, I've refined this recipe, tweaking it to fit my busy lifestyle and my family's evolving dietary needs. The result? A muffin that's both guilt-free and utterly delightful, perfect for those rushed weekday mornings or even a quick weekend brunch.
The beauty of this recipe lies in its simplicity. It's incredibly easy to prepare, requiring minimal ingredients and even less time. I've always believed that good food doesn't have to be complicated. In fact, sometimes the simplest recipes are the most rewarding. These muffins prove that point perfectly. And the low-carb aspect? That's just an added bonus! It allows me to indulge in a sweet treat without the guilt, which is a must for a mom constantly juggling a million different responsibilities. Each muffin boasts a delightful blend of juicy blueberries and a subtly sweet crumb that's both tender and moist. The low carb count is a big plus for those watching their sugar intake, and they're wonderfully versatile too! They're just as delicious served warm from the oven as they are cold from the fridge.
Beyond the Busy Morning Rush: These muffins aren't just for breakfast. They’re also fantastic for those busy afternoons when energy levels dip. Pack them in lunchboxes for a healthy snack, or enjoy them as a satisfying dessert after dinner. Their portability makes them ideal for on-the-go lifestyles. And the best part? My kids devour them! Getting them to eat their fruits and vegetables is always a challenge, but these muffins make it easy, sneaking in a healthy dose of blueberries without a fuss.
A Recipe for Success: More than just a recipe, these blueberry muffins represent a dedication to balance and making healthy choices within the context of a busy life. They're a testament to the power of simple ingredients transformed into something extraordinary. And they're a reminder that even amidst the chaos of daily life, we can still find time to savor delicious, wholesome food that nourishes our bodies and our souls. So, next time you’re short on time but craving something sweet and satisfying, reach for this recipe. It’s a surefire way to brighten your morning and fuel your day!
A Final Note: While I've always been passionate about baking, this recipe embodies more than just a culinary skill; it's a part of my story, a journey that combines my love for baking with the realities of modern motherhood. These muffins aren't just delicious; they're a piece of my heart, shared with you. I hope you enjoy them as much as my family does.
Step-by-step
- Preheat oven to 375°F
- In medium bowl, combine Gluten-Free Bake Mix, baking powder, spices and salt.
- In food processor, process butter and eggs. Add liquid sucralose OR SPLENDA Granular, Almond Milk, erythritol and vanilla extract.
- Add dry ingredients and process until thickened.
- Stir in blueberries.
- Pour batter into greased muffin pan.
- Bake 20 minutes or until a knife inserted in muffin comes out clean.
