Sugar Free Blueberry Muffins

I made these muffins tonight, and they turned out really good! I substituted Truvia for sugar and plain Chobani yogurt for oil, and while those things cut major calories and fat (and obviously sugar), they changed the texture slightly. Rather than being soft and crumbly like a regular muffin, I would describe them more like a sweet, sort of chewy bread. 

Here's what you need: 

2 cups all-purpose flour

1/3 cup truvia or other sugar substitute

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup milk (to cut extra calories and fat, use nonfat)

2 Tbsp plain nonfat Greek yogurt (I used Chobani)

1 large egg, beaten

1 1/4 cup fresh blueberries

Makes 12 muffins.

Line cupcake tin with liners, and then spray with cooking spray. 

Preheat oven to 400. In a large bowl, stir flour, sugar, baking powder, baking soda, and salt. In a separate small bowl, whisk together milk, egg, and yogurt. 

Make a well in the center of the dry ingredients, and add the wet mixture. Stir until just moist. DO NOT OVERSTIR OR YOUR MUFFINS WILL BE LIKE ROCKS! Fold in the fresh blueberries. 

Fill muffin cups and bake for 18-20 min. or until golden brown. Cool on a wire rack and use within 2-3 days. 

They're really tasty, even if the texture is different. You wouldn't guess by the flavor that there isn't any sugar in them! 

The world of baking has suddenly become a friend instead of a foe! Click here to order truvia on amazon. It's awesome as a replacement for anything you would use sugar in. Add it to tea, plain yogurt, oatmeal, use it in baking, or whatever!