The Pioneer Woman Tasty Kitchen
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Low-Carb Citrus Blueberry Muffins

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Level: Easy

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12
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Description

A great low-carb choice for breakfast. Each muffin has about 20 grams of carbs. Delicious!

Ingredients

  • 1-¾ cup Flour
  • 3 Tablespoons Splenda
  • 3 Tablespoons Sugar
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 1 cup Blueberries, Fresh Or Frozen
  • ¾ cups 2% Milk
  • ¼ cups Canola Oil
  • 1 whole Egg
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Orange Zest
  • 1 teaspoon Vanilla

Preparation

Preheat oven to 400 degrees F. Spray a 12-count muffin pan with cooking spray.

Combine first 5 ingredients in a medium bowl. Add your blueberries into the flour mixture and toss to coat.

Make a well in center of flour mixture. Combine milk and the remaining 5 ingredients, beating in egg. Add to flour mixture, stirring just until dry ingredients are moistened. Don’t overmix or muffins will be tough.

Spoon batter into muffin cups. I like them larger so I got about 10 muffins out of this. Bake for 20 to 25 minutes or until tops are golden brown. Remove from the pan and cool on a wire rack.

2 Comments

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sliceofsouthern on 4.8.2011

Most blueberry muffins pack around 50g of carbs for a regular size muffin. These are only 20g per muffin which is significantly lower. However, every body reacts differently so make sure to eat what is best for you.

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heavenlymayday on 3.21.2011

These really aren’t low carb. Lower sugar, sure, but not low carb. I wouldn’t be able to eat these. :(

Look tasty though :)

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