low carb and sugar free blueberry muffin recipes?!

2 cup white all purpose flour
1 tbsp low sodium baking powder
1/2 tsp baking soda
1 cup Blueberries, fresh , or frozen. Do not thaw
1 tsp fresh lemon peel
1 Eggs, large, raw
3 tbsp canola oil
1/2 cup sweetener (sugar substitute) (Splenda )
1 1/2 tsp vanilla extract


Directions
1 Preheat oven to 375 degrees F. Spray 12 muffin tins.
2 In a large bowl, whisk together the flour, baking powder, and baking soda. When mixed, add lemon peel and blueberries.
3 In a small bowl, whisk the egg, oil, Splenda, yogurt, and vanilla.
4 Add the liquid ingredients to the dry and mix together until dry ingredients are moistened (do not over mix).
5 Fill muffin tins 2/3 of the way with mixture.
6 Bake for 18-20 minutes or until a toothpick comes out clean.

Low Sugar Blueberry Muffin Recipe
Ingredients:
?1 cup of your favorite flour or flour mixture

?2 tsp. baking powder

?1/2 cup of mashed bananas

?1/8 tsp. of sea salt

?1 Tbsp. of coconut sugar


?1/2 tsp. of liquid stevia

?1 tsp. of vanilla extract

?1 to 1 1/4 cup of thin coconut milk or other vegan milk

?3/4 cup of frozen blueberries (preferably wild blueberries)

Instructions:
1.Sift flour and baking powder.
2.Add sea salt and coconut sugar to sifted ingredients and mix together.
3.Stir in coconut milk, mashed bananas, vanilla, and liquid stevia (stir until blended).
4.Then add in your frozen blueberries and gently mix.
5.Spoon into lined or oiled muffin pans and fill until 3/4 full.
6.Bake at 350 degrees F for approx. 30 to 40 minutes.
7.Cool on a wire rack.
8.Makes 10 to 12 muffins

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