I have tried so many muffins and mostly blueberry. This has got to take the cake! Or muffins should I say!
The original recipe is from Averie Cooks however I’ve changed some ingredients to suit my style of eating.
Low sugar, which can be modified for no sugar. But this recipe Iv’e mastered to have the softness of all white flour with wholemeal flour and sweet like its made of sugar however I’ve only used 1/4 cup brown sugar. This can be changed to natural powder sweetener however you may need a tad less milk as its not as dense. However it can change the texture, colour, taste and cooking time.
Artificial sweeteners often don’t caramelize and that’s what makes a cake moist. A completely sugar-free cake will dry out quickly, so wrap cooled cakes in cling film to prevent moisture loss if you choose to try that option, sugar free.
I’ve also used some white flour for a softer texture but again you can use all wholemeal. And it’s only 1/2 cup across the 12 muffins.
Here’s the deliciously sweet muffin without the extra calories of a full sugar and salt free.
Serves 12
Ingredients:
- 1 cup wholemeal flour
- 1/2 cups white flour (could try spelt flour)
- 2 teaspoons baking powder
- 1 large egg
- 1/4 cup brown sugar (or low GI Cane sugar)
- 1/4 cup natural powder sweetener, Stevia
- 1/2 cup unsweetened almond milk ( you can substitute with another milk)
- 1/4 cup organic coconut oil, melted, liquid state
- 1/4 cup plain Greek yogurt (I used low fat but you can use any Greek yoghurt)
- 1 1/2 teaspoons organic vanilla extract
- 1 and 1/2 cups fresh blueberries tossed, rinsed, set aside to air dry whilst making batter
Method:
Pre-heat oven to 180 degrees Celsius.
Sift together wholemeal flour, white flour and baking powder in a bowl. Disguard the wholemeal breadcrumbs left in sifter.
In a separate bowl, add the egg, sugar, sweetener, milk, melted oil, yoghurt and vanilla extract.
Add the wet ingredients to the dry ingredients, stirring gently until smooth and combined, don’t over mix.
Add the blueberries and fold gently into the batter mixture. Use fresh as frozen will bleed through the muffin.
Line a muffin tin with patty pans and give them a quick spray with Extra Virgin Olive Oil spray to help prevent them from sticking.
Using a dessert spoon, scoop mixture and place in patty pan, diving the entire mixture evenly amongst the 12 patty pans/ muffin tins.
Bake on 180 deg for about 10-15 minutes. Keep an eye on them as you dont want them to burn!
Muffins are cooked once a skewer is poked in and comes out clean.
Allow 10 mins to cool. Serve hot as a dessert on their own, with yoghurt, custard or light cream or cold on their own as a snack.