Low Sugar Blueberry Muffins | PBCo. Low Carb Foods
Protein5.2gFat10.8gCarbs5.6g

Low Sugar Blueberry Muffins

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

By Joanne  , Print

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  • Prep 5 MINS
  • Cook 20 MINS
  • Yields 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)

Directions

IMPORTANT NOTE: If you are using our NEW recipe of Vanilla Cupcake Mix (260g pack) Please follow the measurements for the butter and milk on the pack. All other additions will stay the same.

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.

We use unsweetened almond milk in our baking.
Can be made vegan friendly by using swapping the eggs for our Egg Replacer.

Nutrition

Serving size63g
Energy146 Cal (611 Kj)
Protein5.2g
Fat, total10.8g
- Saturated fat5.3g
Carbohydrate, total5.6g
- Sugar2.1g
Sodium114mg

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