Yield: 12 regular sized muffins, serving 1 muffin
Preheat oven to 350°F. Line muffin pan with paper or silicone cups. Mix the dry ingredients well with a fork, breaking up any lumps. Add wet ingredients and mix well. Gently stir in blueberries (fresh or frozen work). Fill muffin cups ¾ way full. This scoop works great! Bake 20-25 minutes or until tops are golden brown. Let cool. 8 net carbs per muffin.
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