Not Your Average Blueberry Muffin Recipe

*This post has been sponsored by Truvia and Crowdtap.  Truvia sent me product to use and review.  All opinions are my own.*

I absolutely detest sugar substitutes.  They taste gross.  They are terrible for you.  They are expensive. 

What about Truvia?  Truvia is the only substitute that I can actually stand.  I have been using Truvia sweetener periodically for my tea, lemonade and coffee and have really liked it.  It tastes like sugar and it has the same consistency as sugar.  I like how it is a great substitute for my children.  They are rambunctious enough, they do not need the help of sugar. 

I had never used Truvia Baking Blend though.  I had kept my distance since it just seems like it wouldn't work.  I love sugar and I don't see how a sugar substitute could bake well.  

I decided to give it a try today with a simple blueberry muffin recipe (instructions below).

How did it turn out?  

Delicious!  I couldn't believe it.  It does not have a weird chemically after taste and no weird consistency.   The best part?  For one cup of sugar it only takes 1/2 cup of Truvia Baking Blend.  So, although it may cost a bit more than sugar it only takes half as much! 

Truvia Baking Blen is a natural sweetener with sugar.  The Baking Blend contains 75% fewer calories per serving than sugar.   It bakes and browns just like sugar and ti contains natural ingredients.

I am looking forward to trying Truvia Baking Blend in different sweet recipes.  

Blueberry Muffins with Truvia Baking Blend 

2 cups of all-purpose flour

1/4 cup Truvia Baking Blend

3 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon grated lemon peel

3/4 cup milk (I used vanilla almond milk)

1/3 cup oil

1 egg

1 cup frozen blueberries

1. Heat oven to 400 degrees.  Place paper liners in a 12 cup muffin pan.  In a medium bowl combine flour, sugar, baking powder, salt and lemon peel.  Mix well.

2. In a small bowl, combine milk, oil and egg.  Beat well.  Add to flour mixture and blend on low for two minutes.  Using a spatula or spoon, continue blending until all the dry mixture is moistened.  Add blueberries.  Mix well.  Divide batter evenly into greased muffin cups.

3. Bake at 400 degrees for 20 minutes.  Cool for 1 minute.