Wild Blueberry "Bran" Muffins

By Peggy on September 14, 2024

I decided to make muffins for breakfast today. We're both kind of burned out on eggs this week. Only fruit I had on hand to flavor them (other than extracts) was the last of a bag of Sam's Club Daily Chef dried wild blueberries in my freezer. A hubby purchase so he didn't notice there is added sugar in them. He rarely reads labels when he shops for me. The dried blueberries would effectively double the carb count, but I decided to go ahead, splurge and make the muffins anyway. I am posting nutritional number below for making these with fresh, no-sugar-added wild blueberries so this recipe will make sense for you.

For my batter, I used my old Flax-Whey Protein Pancake recipe. As these use predominantly golden flax meal, their carb count (using fresh berries, of course) is quite low. They are DELICIOUS! These are not suitable until you get to Phase 2 Atkins and reach the berries level of carb re-introduction.

INGREDIENTS:

1½ c. golden flax meal

2 T. Resistant Wheat Starch (I order at Netrition.com)

½c. plain whey protein powder (I use NOW brand)

Dash salt (2 shakes of the shaker)

4 T. granular Splenda (or sweetener of choice)

1 pkt. stevia (or 1 T. erythritol)

1/4 tsp. glucomannan powder

1 c. tap water

2 large eggs, beaten

2 T. unsalted butter, melted

3 oz. frozen wild blueberries (smaller than regular blueberries), or regular berries

VARIATION: Use ½ c. chopped fresh strawberries or fresh raspberries, which will lower carb count a bit.

DIRECTIONS: Preheat oven to 350º. Lightly oil the six wells of a non-stick large muffin pan. If you don't have one, use a regular muffin pan and oil all 12 wells. In a medium mixing bowl, measure out all dry ingredients and stir will to blend evenly. Add 2 eggs to the bowl and beat. Add water and melted butter and stir well. Add blueberries and blend again. You will have enough batter to spoon about ½ cup batter into each slot. If using a regular pan, use about 1/4 c. batter in each slot. Even out the batter as needed to achieve equal batter height. Pop into 350º oven. Bake large muffins for about 20 minutes for light golden as shown in photo above. Probably only takes 15 minutes in smaller slot pan. Remove and serve with butter.

NUTRITIONAL INFO: Makes 6 large muffins, each contains:

412 cals, 30g fat, 22.3g carbs, 18.4g fiber, 3.9g NET CARBS, 19.4g protein, 244 mg sodium