MADE WITH SUGARLESS ORGANIC STEVIA

Blueberry yoghurt muffins

Soft yoghurt muffins with pockets of blueberries and a little lemon zest. Fresh berries keep the batter easy to handle.

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Blueberry yoghurt muffins made with Sugarless Organic Stevia
Makes
12 muffins
Prep
15 minutes
Cook / brew
20–24 minutes
Rest / chill
20 minutes cooling
Total time
59 min

Equipment: 12-hole standard muffin tray and paper cases

Ingredients

Use level 5 ml teaspoons and weigh ingredients where grams are given.

Method

  1. Heat oven to 180°C conventional or 160°C fan. Line all 12 muffin holes.
  2. Combine flour, baking powder and salt. Separately whisk eggs, sweetener, yoghurt, oil, almond milk, zest and vanilla.
  3. Fold wet mixture into dry just until combined, then gently fold through blueberries. Do not beat smooth.
  4. Divide equally among cases. Bake 20–24 minutes until centres spring back and a skewer inserted away from a berry comes out without wet batter.
  5. Rest 5 minutes in the tray, then transfer to a rack for at least 15 minutes.

Your sweetener

Sugarless Organic Stevia

½ level teaspoon gives the sweetness of 1 teaspoon of sugar. Use the named Sugarless blend and weigh the amount in this recipe; pure stevia extract is not interchangeable.

Explore Organic Stevia

Storage & ingredients

Refrigerate airtight for up to 3 days; freeze for up to 2 months. Warm briefly before serving.

Allergens: Wheat and gluten, egg, milk, almonds.

Blueberries and yoghurt contain natural sugars.

Cuisine: American inspired

Estimated nutrition

Per 1 muffin · 12 servings per recipe

Energy
157 kcal (659 kJ)
Protein
3.7 g
Fat
8.6 g
Carbohydrate*
15.7 g
Sugars
2.4 g

Calculated estimates using food composition data and representative product labels. Values vary with ingredients and portion size. *Carbohydrate excludes fibre and sugar alcohols; their energy is included where supplied by the source.

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