Low Sugar Blueberry Muffins
Low Sugar Blueberry Muffins
The PBCo. Team
Rated 5.0 stars by 1 users
Servings
12
Prep Time
5 minutes
Cook Time
20 minutes
Calories
146
These easy-to-bake Low Sugar Blueberry Muffin are perfect for little (or big) lunchboxes. ☺️
Ingredients
-
1 pack of Low Carb Vanilla Cupcake Mix
- 2 eggs
- 1 cup milk of choice
- 70g butter, melted
- 1 cup frozen blueberries (150g)
-
Vegan Egg Replacer
Alternative Vegan Option
Directions
- Preheat oven to 180 degrees and prepare a cupcake tray and cases with 12 wrappers. Spray the wrappers well (we used coconut oil spray).
Add the contents of the pack to a large bowl.
In a seperate bowl combine the melted butter, milk and eggs and then add this to the dry mix.
Gently fold the blueberries into the batter, this way the juice won't change the colour of the cupcakes.
- Portion out the mix evenly into the cupcake cases.
Bake muffins on 180 deg for 20 minutes or until just golden.
Recipe Note
STORAGE - CAN BE STORED IN THE FRIDGE FOR UP TO 5 DAYS.
We use unsweetened almond milk in our baking.
Can be made vegan friendly by using swapping the eggs for our Egg Replacer.
Nutrition
Serving Size
63
Calories 146,
Protein
5 grams,
Fat
10.8 grams,
Saturated Fat
5.3 grams,
Carbs
5.6 grams,
Sugar
2.1 grams,
Sodium
114 milligrams
Read more
Blueberry-Choc Ice Cream Sandwiches
Looking for something that is sweet, chocolatey and fruity? Blueberry Choc Ice Cream Sandwiches are now a thing! Enjoy 😍 The blueberries mixed through sugar free vanilla ice cream is simply delicio...
Read moreChewy Choc Coconut Muffin Tops
Enjoy our Chewy Choc Coconut Muffin Tops as a snack-on-the-go or whenever you want a sweet coconutty treat! Everybody knows that the best part of the muffin is the top, so why not bake the best bit!
Read more