Low Carb Blueberry Breakfast Muffins

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"Even though I've been eating low-carb for over a year, I still wake up wanting a little sweet to go along with my coffee. These muffins are the PERFECT resolution: sweet and dreamy, but made from natural, low-carb ingredients! And, with less than 3 net carbs per muffin, you can feel good about having your morning sweet!"
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40 m 0 servings yields 9-12 muffins
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Original recipe yields 0 servings



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  1. Note: I only mix this recipe by hand!
  2. 1.) In large bowl, whisk melted butter and Splenda very well.
  3. 2.) In separate bowl, combine baking mix, baking powder, and salt.
  4. 3.) Combine eggs with vanilla, then pour into butter mixture. Mix until smooth.
  5. 4.) In small bowl, stir cream into sour cream until lumps are removed.
  6. 5.) Add small parts of the dry ingredients to the butter mixture, being careful to mix until batter is smooth. Alternate with parts of the sour cream mixture.
  7. 6.) When all of the dry ingredients and sour cream have been added to the mix, gently fold in the blueberries. The batter should resemble regular muffin mix-- not to thin or thick, and with no lumps.
  8. 7.) Spray non-stick cooking spray into muffin cups. Fill 3/4 full. Bake at 350 for 20-25 minutes, or until golden brown. Hint: I usually make these nine at a time, and fill the other three cups up half-full with water.
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