Waking up to a warm Blueberry muffin makes a Monday worthwhile. Even though I had to make them myself it was still a great way to start the day.


You can actually use just one bowl to mix these up and, according to Donna, the variations are endless. Which is probably why I added lemon to my batch.

We usually don’t include the recipe but I made some low-sugar changes.

2½ cups (375g) self-raising (self-rising) flour, sifted
1 teaspoon baking powder
1/2 cup (220g) caster (superfine) sugar and 1/2 cup Stevia in the Raw (or other blended no calorie sweetener)
½ cup (125ml) vegetable oil
1 egg
½ cup (125ml) milk
1 tsp vanilla extract
1/4 tsp lemon oil
300g fresh or frozen blueberries
granulated sugar, for sprinkling

Preheat oven to 180°C (350°F).
Place the flour, baking powder and sugar in a good sized bowl. Make a well in the middle. Place the oil, egg, milk and vanilla in the well and whisk to combine. Slowly work the liquid into the flour mix until just combined. Add the blueberries and mix to combine. Spoon mixture into a a regular muffin tin using paper baking cups. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer. Remove from tin and cool on a wire rack.

I made a few to test for sweetness and ended up adding about a 1/4 tsp of raw Stevia. That made them just right. If you don’t have raw stevia use a little more of your favorite non-sugar sweetener.

The original recipe is HERE.

This week was Chaya’s turn to choose. And she chose well.

We visit and leave your links at Wednesdays with Donna Hay so hop on over and see what the others thought of the muffins.