my life homemade: Baking Blueberries for Breakfast with Pure Via


10/28/14

Baking Blueberries for Breakfast with Pure Via

“This shop is part of a social shopper marketing insight campaign with Pollinate Media Group® and Pure Via®, but all my opinions are my own. #pmedia #PureViaSweet http://my-disclosur.es/OBsstV

Breakfast in our house, is in fact, the most important meal of the day! My boys could eat breakfast foods all day long. That's why I love to make them fresh, home-baked goodies as often as I can. But, sometimes these delicious breakfast foods are not always the healthiest options. When I found the all natural Pure Via® sweetener that is a great alternative to sugar, I knew that this would be perfect to keep all those sweet breakfast treats healthy for my little guys.

One my boys favorite things to eat for breakfast, snack, dessert, or just because is homemade blueberry muffins. I am always searching for a great blueberry muffin recipe. But, I always have a go-to recipe that is always a perfect treat. It's not my original recipe, but I always try to make it my own and always add extra love when making them. This time, I headed to my local Wal-Mart and picked up Pure Via® Non-GMO, All Natural, Zero Calorie 40 Ct. packets Sweetener to bake some delicious goodies for my boys. Plus, I was able to use this $.55 off coupon, while supplies last, for an added savings.


I gathered all the fresh ingredients and got right to baking. I am not a cook and but I do love to bake! Especially when it's for my boys. They love when I bake too.




We substituted with Pure Via® Sweetener to make our Blueberry Muffins a healthier option.



Nana's Blueberry Muffins Recipe: 

Ingredients

  • 1/2 cup butter, room temperature
  • *1 1/4 cups & 2 teaspoons sugar, divided*
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 1/2 cups fresh blueberries

*Please note: We substituted with Pure Via® Non-GMO, All Natural Sweetener. 

Preparation
  • Preheat oven to 350 degrees F.
  • Line a 12 cup muffin tin with paper liners and set aside.
  • In a large mixing bowl, beat butter and 1 1/4 cups sugar* until fluffy and pale in color.
  • Add in eggs one at a time, beating well after each addition.
  • In a separate mixing bowl, sift together flour, baking powder, and salt.
  • Add the flour mixture to the butter mixture alternating with the milk until well incorporated and being careful not to over mix.
  • Gently fold in the fresh blueberries.
  • Scoop batter into the paper lined muffin tin and sprinkle the tops with the remaining 2 teaspoons sugar*.
  • Bake for 25-30 minutes or until puffy and golden brown.
*Please note: We substituted with Pure Via® Non-GMO, All Natural Sweetener.
Recipe adapted from Paula Deen.

So, we just can't have blueberry muffins alone!! So, another favorite is this super moist and delicious Lemon Blueberry Bread Loaf. It's perfect in the mornings with a cup of coffee, a mid-afternoon treat, or even an after dinner dessert. My boys love when I make it and it never last long.



Ingredients
  • 1/3 cup melted butter
  • 1 cup white sugar*
  • 1/4 cup freshly squeezed lemon juice
  • 2 eggs
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons grated lemon zest
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons all-purpose flour

*Please note: We substituted with Pure Via® Non-GMO, All Natural Sweetener.

Instructions
  • Preheat oven to 350 degrees F (175 degrees C).
  • Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper, as shown in the photo.
  • In a mixing bowl, beat together butter, 1 cup sugar*, lemon juice and eggs.
  • In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
  • In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
  • Fold in lemon zest, and blueberries into the batter. Pour batter into prepared pan.
  • Bake in preheated oven for about 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack.
*Please note: We substituted with Pure Via® Non-GMO, All Natural Sweetener.
Recipe adapted from All Recipes via Julia's Album.



Everything came out fantastic and I love that my boys are eating something that they love and I don't have to worry about what they are eating. Pure Via® is all natural, non-GMO, artificial sweetener made from the sweet extract of the stevia plant leaf.

Save $.55 on ONE Pure Via® Non-GMO, All Natural, Zero Calorie 40CT Packets, while supplies last. Get your coupon HERE.
Also, you can take advantage of a FREE song and cookbook.songbook download from Jewel.

Check out Pure Via® on Facebook and Twitter.

8 comments :

  1. These look DELICIOUS! I just pinned to make soon. Thanks!

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  2. I love quick breads and muffins. This looks delicious!

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  3. Oh Toni, these look so delicious can't wait to try these recipes thanks for sharing must get some of this sweetener as I am trying to cut back on the sugars myself.

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  4. Those look so wonderful! Bonus that they're a little better for you with Purevia!

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  5. This looks so yummy! I'm totally going to try!

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  6. These look delicious!! I need to make some - the kids would love them!

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  7. Yum! Those look delicious! We love Pure Via our our house!

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  8. Look yummy! Pure Via rocks, I use it all the time. Pinning now :) Thanks for sharing.

    ReplyDelete

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