Blueberry Muffins

Sweetened with Canderel® Xylitol

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: 1
Serving: 2


300g self-raising flour, sieved
1 tsp baking powder, sieved
1 tsp bicarbonate of soda, sieved
175g/ 6oz Canderel Xylitol
100ml grapeseed oil
2 eggs
100ml soya milk
2 apples, peeled and grated
250g punnet fresh blueberries or use frozen
You will need a 450g non-stick loaf tin


1. Preheat the oven to 180ºC. Mix together the flour, baking powder, bicarbonate of soda and add the Canderel Xylitol.
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. Put in the oven and bake for about 25-30 mins until risen and golden. Eat on day of baking.

Cook’s tip.. You only need to stir the mixture briefly when making muffins, it can remain slightly lumpy