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Proudly Australian

Blueberry Streusel Muffins

Sometimes all you need is a warm cup of tea and a bunch of delicious muffins. These guys won't let you down! They are super fluffy and moist. Add some nuts to the dough if you like or use different berries - they will always be as perfect as they should be. You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!


2 cup all purpose flour

1.5 teaspoon baking powder

0.5 teaspoon salt

0.5 cup unsalted butter, softened

1 cup Natvia 100% Natural Sweetener

2 large eggs

2 teaspoon vanilla extract

0.5 cup whole milk

2 cup blueberries, fresh or frozen

4 tablespoon Natvia 100% Natural Sweetener

1 tablespoon flour

2 teaspoon vegetable oil


  1. Preheat oven to 175 C. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
  2. Prepare streusel topping. In a small bowl, whisk together Natvia and flour. Add oil and mix until mixture has a sandy texture. Set aside.
  3. In a small bowl, whisk together flour, baking powder and salt and set aside.
  4. In a large bowl, beat butter and Natvia sweetener until light and fluffy. Add eggs, vanilla and milk. Add flour mixture and stir until just combined.
  5. Stir in blueberries.
  6. Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
  7. Bake for 20 to 25 min, until a tester inserted into the center comes out clean.
  8. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.
No nutritional info supplied

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