Low Carb Blueberry Muffin

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Wheat bran

  Crude

  2 tbsp or 7g

• Soy flour

  Full-fat, raw

  1 cup, stirred or 84g

• No Calorie Sweetener Packets

  Splenda

  1 serving or 100g

• Sucralose

  Sweeteners, tabletop, splenda packets

  12 ½ packet or 13g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Club Soda

  Schweppes

  2 ⅔ fl oz or 80g

• Blueberries

  Raw

  ½ cup or 74g

Directions

1. Preheat oven to 375°F.
2. Spray a 6-cup muffin tin with vegetable oil cooking spray. Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking.
3. In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. Then fold in the blueberries and fill the 6 muffins cups evenly with the batter. 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.
4. Remove from oven and let cool before refrigerating. Serve warm with butter or cold with cream cheese.