Low Carb Blueberry Muffins

Preheat oven to 375 degrees F.

Spray a 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.

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 muffin cups evenly with the batter.

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.

Remove from oven and let cool before refrigerating. Serve warm with butter or cold with cream cheese.