Low Carb Blueberry Muffins

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 cup blueberries sweet with 1 tablespoon of sugar substitute)
• 0.3 cup club soda 
• 2  eggs 
• 0.5 cup heavy cream 
• 1 cup soy flour 
• 2 tablespoons wheat bran and 1 tablespoon soy flour mixed (or oat)
• 0.5 cup sugar substitute (recommended: Splenda)

Equipment

• bowl
• oven
• whisk
• toothpicks
• muffin tray

Directions

1. Preheat oven to 375 degrees 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.
4. 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.
5. Remove from oven and let cool before refrigerating.
6. Serve warm with butter or cold with cream cheese.