You will love the texture of this muffin! Honestly, my friends say it tastes better than a high-carb muffin.
Moist Blueberry Muffins
15 Carbohydrates per muffin
Equipment
- Muffin Pan Line with Paper Cups
- Medium bowl
- Rubber spatula
- Measuring cups and spoons
- Ice Cream Scoop
Ingredients
- ¾ Cup Flour I like Flourish All Purpose Flour (High in Fiber, Lower in Carbs than White)
- 1 Cup Oatmeal Old Fashioned
- ⅓ Cup Allulose Can Substitute with Stevia or your favorite sweetener
- 1 Tbsp Baking Powder Sounds like a lot, but trust me, it works!
- ½ Tsp Salt
- 1 ½ Tsp Cinnamon (divided)
- 1 Cup Unsweetened Almond Milk
- ¼ Cup Vegetable Oil Can Substitute with Canola Oil or your favorite light colored oil
- 2 Eggs Whisk
- 1 Cup Fresh Blueberries
- 1 Tsp Stevia
Instructions
- Preheat oven to 425F. Gather all your tools (equipment & ingredients) to save you lots of time.
- Mix first 5 dry ingredients in a medium bowl with 1 tsp cinnamon.
- Make a well in the middle of mixture and stir in milk, oil, and eggs. Mix well.
- Fold blueberries into batter.
- Drop batter into 12 lined muffin cups with your ice cream scooper.
- Mix remaining ½ tsp cinnamon with stevia and sprinkle on top of muffins.
- Bake in center of your oven around 15 to 20 minutes until golden. Check for doneness by inserting a toothpick in the center.
- Serve with fresh blueberries, butter, or all-fruit jam. MMMMMy muffin goodness!
