Preheat the oven to 180°C. Prepare a 12-hole muffin tray with paper cases. This is best done in advance so the batter doesn’t have to wait before being poured into the cases.
Blueberry Muffins
Blueberry Muffins
- Makes12 servings
- Prep Time35 min
- Cook Time25 min
- Total Time1 hr
- Calories129
- Made withSplenda Granulated Sweetener
Ingredients
- 200 g plain flour
- 2 teaspoons baking powder
- 175 ml buttermilk/milk
- 1 teaspoon vanilla extract
- 1 egg
- 4 tablespoons vegetable oil
- 200 g blueberries
- 5 tablespoons SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy129 kcal165.38%
- Total Fat6.70 g8.59%
- of which saturates0.80 g0.29%
- Total Carbohydrate14.20 g5.16%
- of which sugars2.20 g0.8%
- Fibre0.80 g2.86%
- Protein3.00 g6%
- Salt0.30 g0.11%
Instructions
1
2
Sift the flour and baking powder into a large mixing bowl, then gently stir in the Splenda Granulated.
3
In a separate bowl, mix the milk, vanilla extract, egg and the oil together. Make a well in the centre of the flour and slowly fold in the liquid. When all the liquid is added, beat well and add the blueberries.
4
Spoon the mixture into the prepared muffin tray so that each case is about two-thirds full. Bake in the oven for 20-25 minutes. You can test whether the muffins are cooked by pressing lightly on one; if the top springs back, they are ready.
5
Cool the muffins on a wire rack.
Tip: For a really indulgent treat they can be served slightly warm, split and spread with butter and jam (not included in nutrition information).
Made with
Splenda Granulated Sweetener
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