Jewel's Blueberry Muffins

Jewel's Blueberry Muffins


  • 1 cup (250ml) all-purpose flour
  • 1 cup (250ml) whole wheat flour
  • 2 teaspoons (10ml) baking powder
  • ½ teaspoon (2ml) baking soda
  • ¼ teaspoon (1ml) salt
  • 20 packets Pure Via sweetener
  • 1 Tablespoon (15ml) grated orange peel
  • 1 cup (250ml) buttermilk
  • ¼ cup (50ml) vegetable oil
  • 2 eggs
  • 1½ cups (375ml) fresh or frozen blueberries
  • Uncooked old fashioned oats (optional)

Makes 12 muffins


  1. Preheat oven to 400°F. Line 12 muffin cups (2½ inch diameter) with paper baking cups; set aside.
  2. Combine dry ingredients and orange peel in a large bowl. Stir in buttermilk, oil and eggs. Mix just until all ingredients are moistened. Fold in blueberries.
  3. Divide mixture evenly between muffins cups.
  4. Sprinkle each with oats, if desired.
  5. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 2 minutes. Carefully remove from pan and serve warm.
Jewel Bakes Blueberry Muffins

You can now download the "Tune in to Pure" digital cookbook/songbook at