Blueberry and apple muffins
Difficulty: Easy
Time: 25 minutes + 30 minutes baking
Serves: 12 muffins
This recipe for blueberry and apple muffins pinged into my inbox the other day so I thought we’d wait for a rainy afternoon to try it. It’s a wee bit different to our usual blueberry muffin recipe (our favourite is a Mary Berry special!), it’s got less sugar adding some apple instead. The original recipe used only wholemeal flour but I think that can taste a bit dry and heavy so I did half white plain flour half wholemeal instead which I think worked better (although I still prefer the less healthy Mary Berry ones). They tasted best fresh from the oven (most things do) but even after a few days a quick warm up in the microwave they were still pretty good.
Ingredients
125g (1 cup) plain flour
125g (1 cup) wholemeal flour
A pinch of salt
2 tsp baking powder
½ tsp bicarbonate of soda
75g (1/3 cup) soft light brown muscovado sugar, or caster sugar
1 medium eating apple, (we used a Golden Delicious)
275ml (1 cup) fat-free plain or natural yogurt
1 medium egg
250g (about 1 cup) blueberries
Method
Preheat the oven to 180°C/350°F
Measure the dry ingredients
Get your toddler to weigh the flour into a bowl. While they’re doing that, measure in the baking powder and bicarbonate of soda.
Measure the sugar, then add it to the bowl.
Add the apple
Quarter the apple and remove the core. If your child is able, get them to grate it into the bowl or they can help you do it – there’s no need to peel it first. 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 in a bowl or jug. We used our scales for this on the ml setting. 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 we tend to just throw them in and stop when we think it’s enough!
Make the blueberry and apple muffins
Get your toddler to put a muffin case in each of the holes in the muffin tray. Divide the mixture among the cases. This part can be a bit messy and you might need to help to make sure it’s divided evenly.
Bake the in oven for 25 -30 minutes until they are golden brown and firm to the touch. Our muffins ended up a little ‘over browned!’ as Hannah had turned our oven up to 250 while I wasn’t looking. They were still nice on the inside though. I think there’s probably a lesson for me somewhere there!
Cool the blueberry and apple muffins on a wire rack.
Blueberry and apple muffins
Ingredients
- 125 g plain flour
- 125 g wholemeal flour
- A pinch of salt
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 75 g soft light brown muscovado sugar or caster sugar
- 1 medium eating apple (we used a Golden Delicious)
- 275 ml fat-free plain or natural yogurt
- 1 medium egg
- 250 g blueberries
Instructions
Preheat the oven to 180°C/350°F
Measure the dry ingredients
- Weigh the flour into a bowl. Add the baking powder and bicarbonate of soda. Measure the sugar, then add it to the bowl.
Add the apple
- Quarter the apple and remove the core. Grate it into the bowl (there’s no need to peel it first). Stir the apple into the flour until it’s well mixed and there are no lumps.
Add the wet ingredients
- Measure the yoghurt in a bowl or jug. Use your digital scales for this on the ml setting. Crack the egg into the yoghurt and beat it until it’s mixed well. 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 we tend to just throw them in and stop when we think it’s enough!
Make the muffins
- Add paper cases to each hole of a muffin tin. Divide the mixture among the cases.
- Bake the in oven for 25 -30 minutes until they are golden brown and firm to the touch.
- Cool them on a wire rack.
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