Blueberry Muffins

Wonderful muffins with blueberries who would not like it, which are the perfect treat with the snack. With a buttery crumb topping with berries, fluffy base and Elixir Stevia sweetener will give the muffins softy and sweet taste.


1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
2 teaspoons (10 mL) baking powder
½ teaspoon (2 mL) baking soda
1  teaspoon salt
20 packets Pure Via sweetener
1 Tablespoon (15 mL) grated orange peel
1 cup (250 mL) buttermilk
¼ cup (50 mL) vegetable oil
2 eggs
1-½ cups (375 mL) fresh OR frozen blueberries
Uncooked old fashioned oats (optional)

Preheat oven to 400°F. Line 12 muffin cups (2-½ inch diameter) with paper baking cups; set aside.
Combine dry ingredients and orange peel in a large bowl. Stir in buttermilk, oil and eggs. Mix just until all ingredients are moistened. Fold in blueberries.
Divide mixture evenly between muffins cups. Sprinkle each with oats, if desired. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 2 minutes. Carefully remove from pan and serve warm.