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.