Recipe: Almost (Carb, Sugar, Fat) Free Blueberry Muffins

I call these my “Almost Free” Blueberry Muffins because they are very low in fat, carbs and sugar. For example the sugar (3 grams per serving) comes from the fresh blueberries themselves. There is around 19 grams of carbs per muffin but with 15 grams of fiber you are only looking at 4 grams of net carbohydrates per serving. The total fat only weighs in at around 1.5 grams per serving. As you can see they are almost “FREE” of carbs, sugar and fat but not quite there. Frankly, I don’t how I could get you totally “FREE” without sacrificing some flavor.

The base for this product is Carbquik. Carbquik is an alternative to your traditional biscuit and baking mixes.  This is my first outing with the product and the muffins came out so good I had to share the recipe with you readers. I found the best price on the product on plus free two day shipping with my prime membership.

If you are on a low carbohydrate diet like Atkins or sugar restricted like the South Beach Diet these muffins will be a welcome treat. I am not a nutritionist so my calculations are rough on the nutritional counts on the fat, sugar and carbohydrates. However, I am pretty good at math and I am confident I go the numbers right.

After all of my calculations and prep I ended up with a 153 calorie diet friendly blueberry muffin you can make in 20 minutes. The recipe below will make 6 servings of delicious muffins.


2 Cups of Carbquick

1/3 cup of sugar substitute (Equal, Splenda, ect)

2/3 cup of Almond milk

¼ cup of Egg Beaters or Egg Substitute

2 tablespoons of Canola Oil

1 Tablespoon of vanilla extract

¾ cup of fresh blueberries.

Heat the oven to 400 degrees F. While the oven is preheating fold all of the ingredients with the exception of the blueberries in a bowl. Once you have a well-mixed batter gently fold in the blueberries.  Place paper muffin cups in you baking pan. Why grease the pan and use more oils if we don’t have to.  Spoon the contents into the cups evenly dividing the batter in six portions. Bake the muffins for 14 – 19 minutes or until golden brown.