BLUEBERRY MUFFINS

Recipe author: Malin Seijboldt

This recipe for sugar-free and juicy blueberry muffins is irresistible. A tip when baking muffins "the American way" is to have the batter sticky almost thick and keep them inside for a shorter time.

INGREDIENTS

• 220 g flour (gluten-free for those who wish)
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 1/2 tsp salt
• 115 g butter
• 150 g Use like sugar
• 2 eggs
• 120 g vanilla yogurt or creme fraiche
• 6 drops of stevia vanilla
• 50 ml milk
• 250 g frozen blueberries

METHOD:

Mix the flour, bicarbonate of soda, baking powder and salt in a large bowl. Beat the butter, Use like sugar on a high speed until soft and creamy. Lower the whisk to medium speed and add the eggs. Then add the crème fraîche and vanilla drops. With the mixer running at low speed, add the dry ingredients and milk to the mixer. Then gently fold in the frozen berries.

Fill about 12 muffin tins all the way to the top. Bake for 5 minutes at 220°C, then reduce the temperature to 180°C and bake for about 15-20 minutes.