Blueberry and apple muffins
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Blueberry and apple muffins

A healtier blueberry and apple muffin recipe that kids will love baking. The apple add sweetness which means they have less sugar than usual.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Snack
Cuisine: American
Keyword: muffin
Servings: 12
Author: cookingwithmykids


  • 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


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.