I whipped these up in a half hour before my husband went to work. The mornings can be kind of a whirlwind and amidst the chaos of packing my husband a lunch, tending to my baby, dog and husband and making breakfast- I had a home alone moment!
AHHHH!!! I forgot to add the sugar to the BLUEBERRY MUFFINS!
Well lo and behold when we tried them we realized they were good with out it, like REALLY good. And now, the “no sugar added” recipe is the regular in our house.
Recipe makes 1 dozen shallow muffins
1 cup whole wheat white flour
1 tbsp baking powder
1 tbsp cinnamon
1 1/2 cup milk
2 beaten eggs
1 stick of butter, melted
1 cup fresh blueberries
1 tsp vanilla extract
2 packets of stevia
12 paper muffin cups liners
whole oats and sunflower seeds to sprinkle (optional)
Preheat oven to 350 degrees.
Combine dry ingredients and strain into a large bowl. Create a reservoir in the center. Combine liquid ingredients. Pour wet ingredients in the reservoir and gently fold ingredients together. Gently fold in the blueberries.
Put 1/4 to 1/3 cup batter in each muffin cup.
*Optional* sprinkle oats and sunflower seeds on top of batter and place in oven.
Allow muffins to bake for 20-25 minutes. Remove from oven when muffin top appears golden and a toothpick put into muffin comes out clean.