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Low Carb Lemon-Blueberry Oat Muffins

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“We enjoy blueberry muffins, but when we went low carb, we needed to find a recipe that would allow us this occasional treat. This was it!”
READY IN:
30mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, cream, water, butter, lemon peel and vanilla. Add to dry ingredients just until moistened. Fold in berries.
  2. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Combine topping ingredients; sprinkle over batter.
  3. Bake at 400 degrees for 20-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.
  4. *If you use Atkins Baking Mix and Splenda (not listed in the Nutrition Facts) the calories per muffin is 156.1 and the total carbs per muffin is close to 12.25g with the fiber at 2.8g so, 9.45g net carbs per muffin.

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