Blueberry Muffins

Ingredients

• 300 grams all-purpose flour
• 75 grams Pure Via Stevia
• 2 eggs lightly beaten
• 150 ml oil
• 200 grams Greek yogurt
• 60 ml milk (the mixture should be quite thick, but if it's dry add a little more milk)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 220 grams blueberries
• extra Pure Via Stevia for sprinkling (optional)

Method

1. Preheat the oven to 190C.
2. Combine the flour, baking powder, baking soda, Pure Via Stevia and salt in a large bowl.
3. Combine the eggs, oil, yogurt, and milk in another bowl or jug.
4. Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a tiny bit more milk if the mixture still seems too thick. The batter should be fairly thick, but not dry.
5. Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little extra Pure Via Stevia over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
6. Cool on a wire rack, then store in an air-tight container.