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Ingredients
1
cup
fresh blueberries
1
tablespoon
stevia for baking
(or sugar or other sugar substitute)
1-2
fresh oranges
2
cups
all purpose flour
1
cup
stevia for baking
(or sugar or other sugar substitute)
2
teaspoons
baking powder
4
tablespoons
melted butter
¾
cup
plain Greek yogurt
1
large
egg
½
cup
fresh blueberries
Instructions
Preheat oven to 400℉. Line or grease muffin tins ( makes 6 jumbo or about 12 regular muffins).
Using
microplane
or small side of box grater, zest the orange then juice it. Set both aside.
In a small saucepan, simmer 1 cup blueberries with 1 tablespoon stevia. Mash berries and cook down to about ¼ cup.
In a mixing bowl combine flour, 1 cup stevia, baking powder and orange zest.
In a 2 cup or larger measuring cup, measure yogurt and add butter, egg and enough orange juice to make 1 ½ cups. Mix to combine.
Fold the liquid ingredients into the blueberries with remaining ½ cup blueberries until moist.
Fill muffin tins about ½ full, add blueberry sauce to the center, top with remaining batter. Swirl each muffin with a knife.
Bake at 400℉ until toothpick inserted into center comes out clean, 20 to 25 minutes depending on muffin size.