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Recipe: sugar free blueberry muffins

16 September, 2015

We already have more than enough sugar in our diets from naturally-occurring sources such as whole fruits, vegetables and milk (these are intrinsic sugars) and we don’t need or benefit from eating the sugars that are added to our food and drink.

Sugar-Free September is all about giving up the sugars that are added to our foods and drinks and to help you along, we have a fantastic sugar free recipe for blueberry muffins! Give it a go, and why not tweet us your photos?


  • 300g self-rblueberry muffaising flour
  • 100g unsalted butter, softened at room temperature
  • 250g fresh blueberries
  • 125g xylitol
  • 2 large eggs, beaten
  • 140ml semi skimmed milk
  • 1 teaspoon baking powder
  • 1 teaspoon of vanilla extract
  • Pinch of salt


  1. Preheat the oven to 190ā„ƒ / fan 170ā„ƒ / gas mark 5 and line a muffin tray with paper muffin cases.
  2. Using an electric hand whisk, cream together the butter and xylitol until light and fluffy. Gradually whisk in the beaten eggs a little bit at a time until fully mixed in. Don’t worry if the mixture separates slightly.
  3. Stir in the milk and vanilla extract then fold in the flour, baking powder and salt.
  4. Fold in the blueberries and spoon the mixture into the muffin cases. Bake for 20-25 minutes or until a skewer inserted into the middle of a muffin comes out clean (cakes made with xylitol tend not to brown as much as cakes made with sugar).
  5. Leave the blueberry muffins to cool in the tray for a few minutes before transferring to a rack to finish cooling.

Visit our dedicated Sugar-Free September website for more hints and tips on going sugar free!

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