Apple and Blueberry Muffins

I’m sorry for my lack of blog posts lately but life has a habit of sometimes getting in the way and I lost my baking mojo somewhere along that path. I decided that using the blueberries I bought last week would be a good start in getting back into the goddess’s kitchen and finding my mojo again. After flicking through a few of my many cookbooks I opted for this easy muffin recipe and adapted it by adding chopped apples. These muffins are juicy and moist and packed with a delicious combination of flavours. What better way to start the day then a gorgeous fruity healthy muffin!

Apple and Blueberry Muffins

Makes 12

Ingredients
2 medium eggs
250ml/9fl oz semi-skimmed milk
250g/9oz golden caster sugar
2 tsp vanilla extract
350g/12oz plain flour
4 tsp baking powder
250g/9oz blueberries, fresh or frozen
2 apples, cored, peeled and chopped into small pieces
Finely grated zest of 2 lemons

Preheat the oven to 200oC/180oC fan oven, mark 6. Line a muffin pan with 12 paper muffins cases.

Put the eggs, milk, sugar and vanilla extract into a bowl and mix well.

In another bowl, sift the flour and baking powder together, then add the blueberries, chopped apple and lemon zest. Toss together and then make a well in the centre.

Pour the egg mixture into the flour, blueberries, apples and mix in gently – overbeating will make the muffins tough.

Divide the mixture among the muffin cases and bake for 20-25 minutes.

I'll be visiting all my favourite blogs and promise to try and not stay away so long next time!