These easy-to-bake Low Sugar Blueberry Muffin are perfect for little (or big) lunchboxes. ☺️
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- Prep 5 MINS
- Cook 20 MINS
- Yields 12
Ingredients
1 pack of Simply Low Carb Vanilla Cupcake Mix
2 eggs or 2 "eggs" made with PBCo. Egg Replacer
1 cup (250mL) cup milk of choice
1/3 cup (70g) melted butter or coconut oil
1 cup (150g) frozen blueberries
Directions
1Preheat oven to 180 degrees and prepare a cupcake tray and cases with 12 wrappers. Spray the wrappers well (we used coconut oil spray).
2Add the contents of the pack to a large bowl.
3In a seperate bowl combine the melted butter, milk and eggs and then add this to the dry mix.
4Gently fold the blueberries into the batter, this way the juice won't change the colour of the cupcakes.
5Portion out the mix evenly into the cupcake cases.
6Bake muffins on 180 deg for 20 minutes or until just golden.
Storage
1STORAGE - CAN BE STORED IN THE FRIDGE FOR UP TO 5 DAYS.
