Blueberry and apple muffins

Name: Blueberry and apple muffins
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 150 g (1 cup) plain flour; 100 g (¾cups) wholemeal flour; A pinch of salt; 2 tsp baking powder; ½ tsp bicarbonate of soda; 75 g (⅓ cup) soft light brown sugar (or caster sugar); 1 medium eating apple ((we used a Golden Delicious)); 275 ml (1 cup) plain or natural yogurt; 1 medium egg; 250 g blueberries

These blueberry and apple muffins are a delicious fluffy muffin bursting full of fruity flavour. They make a delicious morning or after school snack for kids.

Blueberry and apple muffins are a delicious fluffy muffin bursting full of fruity flavour. With lots of blueberries and apple for added sweetness as well as wholemeal flour they’re a little heavier than our usual blueberry muffins making them great for kid’s morning or afternoon snacks.

Are blueberry and apple muffins healthy?

While these are a little less bad than our other blueberry muffins I wouldn’t exactly consider them to be healthy. I’ve swapped some of the plain flour for wholemeal flour which is better for you and some of the sweetness comes from apple rather than sugar. Having said that, there is still 75g of sugar in the recipe so I wouldn’t exactly call them healthy!

How can kids help to make blueberry and apple muffins?

These muffins are really easy to make so they’re a great recipe for kids to try. There’s also no need for any special equipment like mixers so all you need is a set of scales or measuring cups, a bowl and a wooden spoon.

In the recipe kids will get to measure out all the ingredients and mix them together. You can also get your kids to help to grate the apple, as long as you keep an eye on their fingers.

Finally, once you have your muffin mixture, get your kids to spoon it into your muffin cases. You can make this a bit easier if you have an ice cream scoop as it often dishes out exactly the right amount.

How long do apple and blueberry muffins keep?

While I enjoy them best when they’re still a little warm from the oven, they’ll keep in an airtight container for a few days. If you want to keep them for longer wrap them in cling film and pop them in a freezer bag. They’ll keep for a few months in the freezer, just let them defrost fully before you serve them.

What apples should I use?

We used our usual eating apple (Braeburns), but the muffins will work equally well with any sweet eating apple like Royal Galas or Pink Ladies. If you use a cooking apple or any with a slightly tarter taste you might want to add an extra 50g or so of sugar to balance the flavours.

What else can I make with blueberries?

Lemon and blueberry loaf
Blueberry cookies
Mary Berry’s blueberry muffins
Banana and blueberry bread
Blueberry crumble bars
Berry yogurt parfait
Berry frozen yogurt
Blueberry pancakes
Lemon blueberry muffins

Or if you have some apples to use up, why not make one of these delicious apple treats:

Apple cake
Apple scones
Apple cinnamon muffins
Apple flapjacks
Eve’s pudding (apple sponge pudding)
Apple traybake
Apple turnovers

Useful equipment

You might need the following baking tools/gadgets to make these blueberry and apple muffins

Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Measuring spoons
Muffin tin
Cupcake cases
Wire rack

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Difficulty: Easy

Time: 25 minutes + 30 minutes baking

Serves: 12 muffins

Ingredients

150g (1 cup) plain flour
100g (3/4 cup) wholemeal flour
A pinch of salt
2 tsp baking powder
½ tsp bicarbonate of soda
75g (1/3 cup) soft light brown sugar, or caster sugar
1 medium eating apple, (we used a Braeburn)
275ml (1 cup) plain or natural yogurt
1 medium egg
250g (about 1 cup) blueberries

How to make blueberry and apple muffins

Preheat the oven to 180°C / 170 Fan / 350°F and line a muffin tin with cases.

Measure the dry ingredients

Get your toddler to weigh both of the flours out and add them to a large mixing bowl.

Measure in the salt, baking powder and bicarbonate of soda. Make sure you get your kids to level the top of the tea spoon with their finger so you add just the right amount.

Measure the sugar, then add it to the bowl.

Add the apple

If your child is old enough, get them to grate the apple into the bowl – there’s no need to peel it first. If it’s easier for them hold it and you want to make sure none of the core goes in, core it and quarter it before you grate it. We found the large side of our grater a bit easier. Stir the apple into the flour until it’s well mixed and there are no lumps.

Add the wet ingredients

Measure the yoghurt into a bowl or jug. The easier way to do it is to use the ml setting on your digital scales if you have them. If you don’t use measuring cups instead.

Get your toddler to crack the egg into the yoghurt and beat it until it’s mixed well and then add it to the flour mixture.

Add the blueberries

Add the blueberries to your flour mixture and give it a stir. You can weigh them before adding, but it doesn’t matter how accurate you are so we tend to just throw them in and stop when we think it’s enough!

Make the blueberry and apple muffins

Get your kids to divide the muffin mixture among the cases. This part can be a bit messy and you might need to help to make sure it’s divided evenly. If you have an icecream scoop it often saves a bit of mess it they tend to dish out just the right amount.

Bake them in the oven for 25 -30 minutes until they are golden brown and slightly firm to the touch.

Remove them from the oven and leave them to cool in the tin for a few minutes before putting them on a wire rack to cool completely.