Snack

Blueberry Muffins (Low Carb) is for Breakfast, Snack.

Blueberry Muffins (Low Carb) takes 10 minutes to prepare.

Blueberry Muffins (Low Carb) takes 20 minutes to cook.

Blueberry Muffins (Low Carb) makes 12 servings.

The ingredients for Blueberry Muffins (Low Carb) are:

1 cup and 2 tbsp almond flour
1/4 cup granulated Splenda
1 tsp baking powder
1/4 tsp salt
2 tbsp unsalted butter, cold and cubed
3 eggs
2 tbsp heavy cream
1/2 tsp vanilla extract
36 fresh blueberries

Here is how you make Blueberry Muffins (Low Carb):

Preheat oven to 400 degrees F.Combine flour, Splenda, baking powder and salt. Using a fork or pastry cutter, cut butter into flour mixture until well combined and no chunks remain.In separate bowl, beat eggs, cream, and vanilla. Stir egg mixture into flour mixture until just combined.Grease mini muffin pan thoroughly with cooking spray. Fill with batter up to rim. Place 3 blueberries on top of each muffin and use a toothpick to push down into batter.Bake for 20-25 mins or until lightly browned on top and cooked through.Warm muffins may have a slightly "eggy" taste. Letting them cool completely lessens this.Serving Size: makes 12 mini muffins, 1 per servingNumber of Servings: 12Recipe submitted by SparkPeople user DIXIETANGO.

The nutritional information for Blueberry Muffins (Low Carb) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 166.1

• Total Fat: 14.6 g
• Cholesterol: 54.9 mg
• Sodium: 108.1 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 2.4 g
• Protein: 6.2 g

The dietary needs meet for Blueberry Muffins (Low Carb) is Low Carb