Baking Recipes

Canderel Sugarly Test – Blueberry Muffins | Recipe

October 14, 2016

Recently I was asked to be part of the Canderel Taste Test Challenge. The challenge involved baking the same recipe twice to see if there was a taste difference between Canderel Sugarly and sugar.

In the first of two posts I’ll be giving you the recipe for a Blueberry Muffins (today’s) and next my Tiramisu test (keep your eyes peeled for this going live) both using Canderel Sugarly. The recipes were simple, so I was confident about baking them, even though I’ve never made either before!


I’ve baked cakes with sweetener before, for family and colleagues with diabetes/other reasons. On these occasions I’ve needed to be careful with sugar levels. I’m also very aware that sugar is becoming a bit of an enemy for some, I’m not sure I’ll be ditching it yet. However, I’d not used Canderel Sugarly before, so was intrigued to see what it’s like to bake with. Especially as it has a similar texture to sugar and promises to be easy to bake with, but you do just have to keep an eye and make sure they don’t burn as they can cook quicker.


I chose to bake the Blueberry Muffins before a weekend hiking trip, that way I could taste test them on a few people as we were going with friends. The recipe was easy to follow and if I’m honest I didn’t notice much in the cooking time in terms of them being baked through, but as I expected, the sugar ones came out a bit browner.


Sugarly Muffins


“Normal” Sugar Muffins

Texture wise there was little difference, but I do wonder if this was because of the addition of apple to the mixture. This adds it’s own moisture and sweetness to the mix. I’d be intrigued to try a recipe that didn’t involve the addition of extra fruit to see if it is more comparable.

Blueberry Muffins
Yields 12
Quick and easy Blueberry Muffins, perfect for breakfast, snacks and treat time!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 300g Self-raising flour, sieved
  2. 1 tsp Baking powder, sieved
  3. 1 tsp Bicarbonate of soda, sieved
  4. 100g Canderel Sugarly
  5. 100ml Rapeseed oil
  6. 2 Eggs
  7. 100ml Soya milk
  8. 2 Apples, peeled and grated
  9. 300g Fresh blueberries
  1. You will need a 12 hole muffin tin lined with muffin cases.
  2. Preheat the oven to gas 6/200C (180C in a fan oven) Mix together the flour, baking powder, bicarbonate of soda and add the Canderel Sugarly.
  3. Beat in the oil, eggs and soya milk then stir in the grated apple and a third of the blueberries.
  4. Spoon the mixture evenly between the paper cases then top each one with remaining blueberries, pushing them slightly into the mixture.
  5. Put in the oven and bake for about 25-30 mins until risen and golden.
  1. If you want to make with sugar, use 200g of caster sugar.
  2. You only need to stir the mixture briefly when making muffins, it can remain slightly lumpy.

Overall it was split. I knew which muffins were which, but I didn’t notice any difference between the two. One of our friends agreed with me. However, Mr W and another of our friends felt they could taste a ‘more artificial’ flavour in the sugarly muffins and weren’t surprised when I revealed which was which.

A hit and miss result, you’ll just have to see what Mr W thought of the tiramisus! Have you baked with Canderel Sugarly before? Would you give it a go? Let me know in the comments,


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P.S. Post in collaboration with Canderel Sugarly. As ever all photos, words and opinions are my own (and our friend’s and Mr W’s!)


  • Reply Em October 21, 2016 at 10:01 pm

    I’ve done meringues with ‘fake’ sugar for dieting friends and they tasted a little different but not massively. Give them a go!

    • Reply MissPond October 27, 2016 at 11:04 am

      I’ll definitely give them a go 🙂 We made biscuits and they weren’t too bad at all.

  • Reply Laura October 17, 2016 at 9:17 pm

    I’ve never really considered baking with a substitute for sugar, but I feel like it might be worth a try if there isn’t much of a difference! Might make me feel a little bit better about indulging!

    Laura xx

    • Reply MissPond October 27, 2016 at 11:07 am

      There’s definitely not too much of a difference (for my tastes anyway). Give it a go!

  • Reply Hairwonderfulday October 17, 2016 at 8:37 pm

    These looks YUM, very autumnal , only need warm cup of tea/coffee xx

    • Reply MissPond October 27, 2016 at 11:07 am

      They are perfect with a cup of tea 🙂

  • Reply Sarah | Susty Meals October 17, 2016 at 3:34 pm

    I remember trying Candarel when I was little and thinking it was the most bitter thing in the world! I’m not sure that is it something that I would personally bake with.

    I have to say that I love the idea of grated apple in the muffins though, now that sounds like a nice addition.

    • Reply MissPond October 27, 2016 at 11:09 am

      It’s a lot better in this new format, I couldn’t tell much of a difference. The grated apple definitely helps give a rise to the muffins.

  • Reply Rebecca green October 17, 2016 at 3:20 pm

    Oh I love the idea of using extra fruit. I’ve used apple sauce in banana bread before instead of extra sugar. Will have to give these a whirl to

    • Reply MissPond October 27, 2016 at 11:09 am

      I rarely put much sugar in banana bread, I find bananas really sweet!

  • Reply Keeley October 14, 2016 at 2:20 pm

    Well if they taste as good as they look they have worked! I have struggled baking with sweetener before but will certainly give Sugarly a go!

    • Reply MissPond October 27, 2016 at 11:10 am

      I find that bakes wouldn’t rise very well with it, but I think the finer feel to the Canderel really helps.

  • Reply Asma October 14, 2016 at 2:12 pm

    I’ve tried canderel in tea before and never really enjoyed the taste, but i’m assuming it must taste different in baking. The muffins all look amaze !!!

    • Reply MissPond October 27, 2016 at 11:11 am

      I hate sugar in tea so I can imagine it’s awful too. It worked quite well for baking!

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