Step-by-Step Instructions
1. Prep and Preheat
Preheat your oven to 180°C (160°C fan / Gas Mark 4). Lightly mist your muffin tin or silicone cases with your cooking oil spray.
2. Prepare the Sweet Cinnamon Topping
In a small prep bowl, combine the 1 tsp of melted butter, 1 tsp of sugar, and 1/4 tsp of ground cinnamon until it forms a sweet, crumbly paste. Set this aside.
3. Mix the Dry Ingredients
In a medium bowl, whisk together the 100g of plain flour, 1 tsp of baking powder, and 1/4 tsp of baking soda.
4. Whisk the Wet Ingredients
In a larger bowl, whisk the 2 large eggs, 100g of fat-free yogurt, 1 tsp of vanilla extract, and 6 tbsp of Sukrin sweetener until completely smooth.
5. Combine and Fold
Slowly pour the dry ingredients into the wet ingredients. Gently fold with a spatula until just combined (do not overmix, or the muffins will lose their fluffiness). Gently fold in the 80g of fresh blueberries.
6. Fill and Top
Divide the batter evenly among 8 muffin cups. Spoon a tiny dot of the cinnamon-butter mixture onto the center of each muffin top, swirling it slightly with a toothpick if desired.
7. Bake
Bake in the center of the oven for 15 to 18 minutes, or until the muffins are risen, springy to the touch, and a toothpick inserted into the center comes out clean. Let them cool in the tin for 5 minutes before transferring to a wire rack.