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PO BOX 5192
Pinewood, VIC 3149, Australia

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June 17, 2019

This recipe is based on King Arthur Flour’s ‘Famous Department Store Blueberry Muffins’ recipe, where Nuvia Baking and simply replaced the sugar one-for-one! I’m a sucker for a muffin, and find myself tempted on a daily basis when I get my morning coffee on my way to work. My go-to flavours are blueberry or banana and walnut (/chocolate!). My criteria for a good muffin is a crispy, bulbous top, moist centre and lots of filling. These little guys certaintly ticked all the boxes, and with Nuvia Baking they are completely free. I’m keeping 3 fresh in the fridge for the rest of the week and the rest are going in the freezer as a simple grab and go brekkie!


  • Nutritional Breakdown: per portion (whole recipe)


  • Calories: 180 (2170)
  • Carbs: 19.75(237)
  • Fat: 9.6 (115)
  • Protein: 3.75 (45)
  • Sodium: 0.23 (2.75)
  • Sugar: 4 (48)
  • Preparation time: 10 minutes
    Cooking time: 30 minutes
    Makes 10-12


  • 115g unsalted butter, at room temperature
  • 200g Nuvia Baking
  • 2 large eggs
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 240g plain flour
  • 115g milk (I used soy as I had it in the fridge but any milk would work)
  • 350g fresh blueberries


  • 1. Preheat oven to 190C and line a 12 inch muffin tin with 11 muffin cups or grease with oil. I like to cut out squares of baking parchment and them up and fit them into the muffin moulds as a more rustic muffin cup.
  • 2. In a medium-sized bowl, beat together the butter and Nuvia Baking until well combined.
  • 3. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
  • 4. Mash half the blueberries lightly with a fork and set aside. Weigh out the flour and milk.
  • 5. Beat the baking powder, salt and vanilla into the egg mix.
  • 6. Sift over half the flour, stir to incorporate and then add half the milk. Repeat the process with the remaining flour and milk.
  • 7. Add the mashed banana and whole blueberries and lightly stir to distribute them evenly.
  • 8. Split the mixture between 12 tins for small muffins or 9 – 10 tins for larger ones.
  • 9. Bake for about 30 minutes, until lightly golden on the top and firm to touch in the centre. They will continue to cook slightly as they cool.
  • 10. Allow to cool, or eat warm and spread with butter!


Try other fillings like half raspberries and half white chocolate, or half walnuts and half mashed banana.

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