Tina's StoryBlueberry muffins have been a family favorite for years, but something that had to be given up for the sugar content. This recipe was my experiment to find a delicious sugar free version that was also light and fluffy and not a dense cake.
1 1/2 c
all purpose flour
1 1/2 c
1Preheat oven to 350 F. Line muffin tins with muffin/cupcake papers. Spray lightly with non-stick cooking spray.
2Mix all ingredients in a bowl. With a spoon or ladle, fill each tin 3/4 full of batter.
3Bake at 350 F for approximately 10 minutes, or until the top is lightly golden. Test with a toothpick if necessary. Let cool 2-3 minutes before removing from tin.
About this Recipe
Carole Sill sugarfree73 - Oct 2, 2013
These muffins were totally awful and had to be trashed. Really 1 Tablespoon soda and 1 Tablespoon baking powdeer and really 10 minutes. Something was really wrong.