Hi lovely readers, I wanted to share a recipe for blueberry muffins I have recently created for a Belgian platform zoetstoffen.eu with you. The platform provides info on sweeteners and if you’re a frequent visitor of the blog, you know how much I love baking with stevia and tagatose. Oh, I already can’t wait for summer to pick blueberries straight off the bush! But don’t worry, these babies are delicious with frozen berries as well!
65g stevia (equivalent of 130g sugar)
2 large eggs
150ml soy milk
40g coconut oil
200g spelt flour
1½ tsp baking powder
1 tsp baking soda
100g blueberries (fresh or frozen)
Preheat the oven to 180°C.
In a small pan, warm up the coconut oil to liquefy it. In a bowl, mix the eggs with the soy milk and the oil.
In another bowl, mix stevia, flour, baking powder, baking soda and oats. Pour the wet ingredients into the dry and mix briefly (do not overmix). Add blueberries and toss gently.
Use a muffin tin or cases and divide the batter evenly to make 8 muffins. Bake for 20 minutes or until golden brown. Remove from the oven, transfer to a wire rack and leave to cool.