Ingredients
Instructions
Preheat the oven to 175 degrees Celsius. Place paper cupcake tins in a muffin tray.
Melt the butter and mix in the milk. Whisk the eggs. Mix the blueberries with a few tablespoons of flour in order to coat them.
Mix the remaining flour with FiberFin, baking powder, vanilla sugar, and Sukrin in a large bowl. Add the liquid ingredients and stir everything quickly together. Finally, fold the coated blueberries gently into the batter.
Fill the paper tins with muffin batter and sprinkle them with Sukrin. Bake the blueberry muffins on the middle rack for 20 minutes or until the muffins are golden. Allow the blueberry muffins to cool slightly before lifting them carefully out of the muffin tray.
Tip: These blueberry muffins turn out best when using fresh blueberries. If you use frozen blueberries, the muffins will turn bluer in colour but taste delicious all the same.
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 201 g |
| protein | 5 g |
| carbohydrates | 19 g |
| fat | 10 g |
| fiber | 5 g |