Blueberry Muffins made with Pure Via Stevia – Stevia is a naturally sourced sweetener made from the pure sweet extract of the Stevia plant.
I received Pure Via Stevia to sample, use, and bake with. I have now used all three of their products. In my morning coffee, I usually use 1/2 packet of sweetener.
That was very easy to switch over to Stevia and I found it less artificial tasting and a bit sweeter. So every morning I use 1/2 packet of Stevia in my coffee, yum just the right sweetness for me.
Then I tried the Turbinado Raw Cane Sugar and Stevia blend. This I used in my Rum and Raisin French Toast and it sure was delicious and you would never have known there was a sweetener added.
Lastly, I wanted to try the granulated Stevia. Included with the product was a little recipe book. The cookbook was a recipe for blueberry muffins.
They are low in calories coming in at 150 each and looked delicious!! So this is the recipe that I will share with you today. Amber loved these for breakfast or for a snack.
I did find them a bit dry but with a fresh fruit compote like the strawberry rhubarb one, I had recently made they were very good.
I love fresh blueberries and this recipe had lots!! The sweetness was just right with using the Stevia, you would have never known there was a sweetener used.
Blueberry Muffins made with Pure Via Stevia
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 Tbsp. grated orange peel
- 3 Tbps. + 1 tsp. Pure Via Stevia Granulated sweetener
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 eggs
- 1 1/2 cups fresh or frozen blueberries
- Quick or old fashioned oats optional
Instructions
- Preheat oven to 400F. Line 12 muffin cups with paper baking cups.
- Mix together flours, baking powder, baking soda, salt orange peel, and Pure Via Stevia sweetener in a large bowl.
- Stir in buttermilk, oil, and eggs; mix until just moistened. Fold in blueberries.
- Divide batter evenly among muffin cups. Sprinkle with oats, if desired.
- Bake for 20-25 min. or until light golden brown. Cool for 10 minutes and remove from muffin cups.
Nutrition
I will definitely continue to use this product in place of artificial sweeteners. A real breakthrough for diabetics and people watching their caloric intake.
You have all the benefits of a sweet “sugary” taste with no calories! You have to go to love that!!
Comments & Reviews
Laurie says
Can I use white flour in place of whole wheat
Tara Noland says
Yes you can but whole wheat is a denser flour so the texture will be a bit different. I haven’t tried this in this recipe but you should be able to swap it out. If you search this all the results are for doing the opposite.
Wisprof says
Discovered this by accident on the internet. I had all the ingredients except buttermilk, but I made that by adding a teaspoon of vinegar to a cup of milk. I’ve learned to avoid the extremely sweet flavor of American sugar, so this was just right. And the blueberries gave an extra punch whenever you got one.
Tara Noland says
So glad you enjoyed them!! Thanks for sharing!