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Blackberry and Apple Muffins

Blackberry and Apple Muffins

Blackberry and Apple Muffins

Seasonal, low sugar muffins
Prep Time10 mins
Cook Time18 mins
Course: Cake, Lunch Box, Snack
Cuisine: English
Servings: 12 muffins
Author: Bryony Sinclair


  • 300 g Plain Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 50 g Caster Sugar
  • 200 g Plain Natural Yoghurt
  • 2 Free Range Eggs
  • 60 ml Milk Dairy or Plant
  • 150 ml Olive Oil
  • 220 g Blackberries Fresh or frozen
  • 1 Apple Peeled and grated


  • Preheat the oven to 190º (fan) and line a 12 hole muffin tin with paper cases
  • In a large bowl combine the dry ingredients
  • In a separate bowl combine the yoghurt, eggs, milk and oil. Whisk together until smooth.
  • Add the blackberries and apple and gently mix together.
  • Add the dry ingredients to the wet and stir until you have a thick batter.
  • Divide the batter between the paper cases - don't worry if it comes right to the top.
  • Bake in the oven for 15-18 minutes until the muffins are golden brown and a skewer comes out clean.
  • These will keep for 2-3 days in an airtight container but they freeze really well too.
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