Low Carb Atkins Blueberry Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 2 cups soy flour
• 1 cup splenda sugar substitute, cup-for-cup
• 2 teaspoons baking powder
• 2 tablespoons vital wheat gluten (optional)
• 4 eggs
• 1 cup 1% low-fat milk
• 2/3 cup club soda
• 1 cup fresh blueberries or 1 cup frozen blueberries

Recipe

• 1 preheat oven to 375.
• 2 spray a muffin tin with vegetable oil cooking spray.
• 3 in a bowl using a wire whisk, mix all ingredients, except the blueberries, until well blended.
• 4 fold in the blueberries and fill the muffins cups evenly with the batter.
• 5 place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean.
• 6 remove from oven and let cool before refrigerating.
• 7 notes: adding wheat gluten will make the muffins fluffier and help them stick together better, but the recipe works without it.
• 8 i also made these substituting flavored splenda syrup for the club soda and powdered splenda, with good results.