Steviacane Blueberry Muffins
Products Used
0
2
37
Prep Time:
20m
Bake/Cook Time:
25m
Yield:
12 - 16 muffins
Big blueberry flavor is packed into this low sugar muffin! When you use Steviacane instead of granulated sugar, you cut the calories and sugar content by 1/3rd! But we promise you won't be able to tell the difference. Lightly sweet and moist, these Steviacane Blueberry Muffins are bursting with fresh fruit flavor.
Hay un gran sabor de arándanos azules en esta molletes bajo en azúcar. Steviacane se utiliza en lugar de azúcar para mantener un delicioso sabor al tiempo que reduce la cantidad de azúcar utilizada. Steviacane gustos y hornea igual que el azúcar!
Products Used
Ingredients
- 1 cup Steviacane
- 3/4 cup buttermilk (low fat)
- 6 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest, no white bitter pith
- 1 1/2 teaspoons salt
- 1 large egg
- 2 1/2 cups unbleached all-purpose flour*
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 6-8 ounces package blueberries (If using frozen blueberries, keep in freezer until ready to add to remaining ingredients)
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 400°F.
- In a large bowl, using a whisk, combine Steviacane, buttermilk, oil, vanilla extract, lemon zest, salt and egg. Let stand for 15 minutes.
- Brush a muffin tin with melted butter and dust with flour, shake out excess flour and set aside.
- Sift flour, baking powder and baking soda together and stir into buttermilk mixture. Add blueberries and do not overmix.
- Fill muffin tins 3/4 full and place in oven. The muffins are done when center bounces back when lightly pressed, about 22 minutes.
Imperial Sugar Insight
Note: Standard muffin tins vary greatly in amount of batter which they hold. The batter will yield about 12-16 muffins.
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