Blueberry Muffins

Equipment

• Muffin tin
• Pastry cutter

Ingredients

• ▢2 cups all-purpose flour
• 1 cup Durelife Monk Fruit Classic Sweetener
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup butter melted
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 cups (1 pint) fresh blueberries washed, drained, and picked-over, or frozen (see note 1)

Instructions

1. Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup Durelife Monk Fruit Classic Sweetener, baking powder, and ½ teaspoon salt. Set aside.
2. In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
3. Fill prepared muffin cups with batter. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.