This is based on a New York Times cooking recipe from 1975. The adjustments I made were using significantly lighter ingredients, and adding a lot more blueberries.
This recipe was made possible by Swerve, a 0 calorie sugar substitute that actually tastes like sugar, with no aftertaste.
I’ve avoided making sweet things since starting WW because I haven’t been able to find a good sugar substitute, until now. I’m completely done with Stevia. I have a giant bag, and I think I’m going to dump it out (and recycle the bag, of course).
When I mixed it, I tasted the batter, and it tasted…like muffin batter! I seriously would not have known the difference between this, and muffins I made previously with regular sugar and regular butter.
Next came the blueberry bombardment. I used 3 cups of blueberries, when even blueberry heavy recipes normally call for 2.
Ingredients
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- Preheat oven to 375 degrees F. Combine butter and sweetener in a mixing bowl. Use a power mixer to cream them together. This should be very quick, much quicker than it would be with granulated sugar.
- Add eggs one at a time to the mixing bowl, with mixer on low. While still running the mixer, add vanilla extract and milk.
- Add flour, baking powder, and salt. Mix until fully integrated, scraping down the sides with a spatula as needed.
- Smash 1/2 cup of blueberries, and mix in with batter.
- Carefully fold in remaining blueberries, by hand, taking care not to break any.
- Place paper liners in muffin tin. Place better in each using an ice cream scoop.
- Bake for 25 to 30 minutes. Muffins are done when a toothpick can be inserted and removed cleanly.
- Remove muffins from muffin tins, and place on a cooling rack. Allow to cool for a few minutes, and then try to stop yourself from eating all of them.
