Skinny blueberry muffins

Skinny blueberry muffins


  1. Preheat the oven to 200°C/400°F/Gas Mark 6. Mix together the flour, baking powder, bicarbonate of soda and add the sweetener.
  2. Beat in the oil, eggs and soya milk then stir in the grated apple and a third of the blueberries.
  3. Spoon the mixture evenly between the paper cases then top each one with remaining blueberries, pushing them slightly into the mixture.
  4. Put in the oven and bake for about 25-30 mins until risen and golden.

Recipe from Canderel.

For more baking recipes grab the latest issue of Yours.


You only need to stir the mixture briefly when making muffins, it can remain slightly lumpy


300g/11oz self-raising flour, sieved
1 tsp baking powder, sieved
1 tsp bicarbonate of soda, sieved
175g/6oz canderel sweet crunchy/sweetener
100ml/ 4 floz rapeseed oil
2 eggs
100ml/ 4floz soya milk
2 apples, peeled and grated
250g punnet fresh blueberries or use frozen


Time: 15 mins
Serves: 10
Nutrition: 222 kcal, fat 9g, sat fat 1g