Low Sugar Blueberry Muffins
These easy-to-bake Low Sugar Blueberry Muffin are perfect for little (or big) lunchboxes. ☺️
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
- 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.
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.
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