Gluten free Spiced Apple & Blueberry Muffins

1.

Preheat the oven to 180ºC and line a 12 hole cupcake tray. Combine the flour, baking powder and mixed spice in a bowl, and set aside.

2.

Cream the butter and Natvia stevia blend until light and fluffy, then add the eggs, one at a time. Beat in the vanilla extract and vanilla bean seeds, then add half the flour mixture and beat on low

3.

Speed until almost combined. Add the milk and beat again, then add the remaining flour mixture.

4.

Finally fold through the chopped apples and blueberries.

5.

Divide the mixture amongst the prepared cupcake tray holes and bake for 20 to 25 minutes until golden and cooked when tested with a skewer.