Light Blueberry Muffins

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8-10 reg size muffins


Special enough for Sunday brunch yet easy enough for a weekday breakfast. Recipe from


  • 1 1/2 cup flour
  • 1/4 cup + 2 tablespoons Truvia Baking Blend
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup oil
  • 1 egg, beaten
  • 1/3 cup milk
  • 1 cup blueberries, fresh or frozen are fine


  1. Preheat oven to 400 degrees. Place liners in muffin tins, set aside
  2. Whisk together dry ingredients
  3. Pour oil into 1 cup measuring cup, beat egg and add to cup, fill with enough milk to measure 1 cup, beat until mixed well
  4. Add to dry ingredients
  5. Combine, just until all ingredients are incorporated, don’t overmix
  6. Place washed berries in a bowl
  7. Add a pinch of flour
  8. Coat berries with flour, I do this so the berries don’t sink to the bottom of the muffin
  9. Add to muffin mixture
  10. Fold berries in gently
  11. Fill liners about 2/3 full. Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean

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