baking · breakfast · cooking · Dessert

Blueberry Muffins

I came across the recipe for these muffins in a recent print ad for Truvia™. Considering I had a box of it in the back part of my pantry and a bag of frozen blueberries that needed using up, it sounded like a fun one to try. Overall I found the muffins to be quite tasty, both hot and later cold. You don’t taste the Truvia due to there being half regular sugar (though Truvia™ overall is pretty good tasting, it really helped me learn to like Stevia).

Blueberry Muffins


  • 1 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 12 packets Truvia™ sweetener
  • 1/4 cup granulated sugar
  • 1/4 tsp kosher salt
  • 1 cup low-fat dairy milk
  • 1/4 cup liquid egg substitute (Egg Beaters®)
  • 1/3 cup canola oil
  • 1/2 tsp pure vanilla extract
  • 3/4 cup frozen or fresh blueberries


Heat the oven to 400° and line a 12 slot muffin pan with paper liners.

In a large bowl whisk the dry ingredients together. In a small bowl mix the milk, egg, oil and villa together, pour over the dry, whisk till just combined. Stir the blueberries in gently. Scoop into the tins. Bake for 22 minutes or until golden brown on top.

Let cool for a few minutes and then transfer to a cooling rack out of the pan. Serve still warm with butter (or Brummel & Brown as we like!) on the side if desired.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.