Similar to the pancakes, this changes a few of the "wet" ingredient proportions, and, of course, adds in the blueberries.
1 c. carbalose flour
1/4 c. flax seed meal
1/4 c. coconut flour
1 t. baking powder
1/2 t. salt
1 t. sugar-free vanilla
2 T. fiber fit (or other liquid sweetener equal to 1 c. sugar)
1 c. Hood's Calorie Countdown milk (or, 1/4 c. heavy cream plus 3/4 c. water)
1/2 c. blueberries
Mix all except blueberries, making sure to avoid any lumps, as unlike regular flour, these will not "cook out". Fold in blueberries and bake in a muffin tin at 350 for about 25 minutes.
Makes 12 muffins at approximately 3 net carbs per muffin.