Low Sugar Blueberry Muffins

Name: Low Sugar Blueberry Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
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

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

Low Sugar Blueberry Muffins

The PBCo. Team

Rated 5.0 stars by 1 users

Servings

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)

Alternative Vegan Option

Vegan Egg Replacer

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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

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Low Sugar Blueberry Muffins