This ad will not print with your recipe
Print Options
Font Size
EatingWell
Low-Carb Blueberry Muffins
Just because you're watching carbs doesn't mean you can't have the classic breakfast pastry. In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs. A bit of brown sugar blunts the tartness of fresh blueberries. Make these ahead for a grab-and-go breakfast for the week.
Carolyn Casner

Ingredients
Directions
Tips
To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
Nutrition Facts
Serving Size:
1 muffin Per Serving:
204 calories; protein 5.8g; carbohydrates 14.9g; dietary fiber 2.9g; sugars 9.9g; fat 14.6g; saturated fat 2g; cholesterol 47.3mg; vitamin a iu 93.5IU; vitamin c 1.2mg; folate 7.1mcg; calcium 122.6mg; iron 1.3mg; magnesium 50.4mg; potassium 42mg; sodium 230.1mg; added sugar 7g.
Exchanges:
2 1/2 fat, 1/2 medium-fat protein, 1/2 other carbohydrate
This ad will not print with your recipe
Ads will not print with your recipe Advertisement