Blueberry & Apple Muffins
Serves:  12
Average: 3.5 (17 votes)
Difficulty:
Cuisine:
Saved:
American
661
Recipe by: Megann's Kitchen
:: Substituting in one cup of wholemeal flour gives the muffins a beautiful country texture without them becoming too crumbly. The grapeseed oil is high in anti-oxidants (just as much as green tea) & plus adding an apple for some extra sweetness & moisture - follow onto Megann's Kitchen site
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Blueberry & Apple Muffins
Ingredients:
Blueberry & Apple Muffins
Method:
Blueberry & Apple Muffins
  1. Preheat oven to 180°C (350°F). Prepare your muffin tins with baking paper or by greasing them. Sift the plain flour, add wholemeal flour and baking powder into a bowl & add the caster sugar.
  2. In another slightly larger bowl, add the sour cream, eggs, grated apple, lemon rind & oil then whisk until creamy.
  3. Add the flour mixture to the cream mixture until it is just combined. Add blueberries & stir through gently as you don't want to change the colour of the mixture.
  4. Use two tablespoons (one to pick up your mixture and one to neatly push it off your spoon) to place the mixture into your prepared muffin trays. I sometimes like to line mine with crisp, home-made white liners.
  5. Bake for 15-18 minutes or until golden.
Tips & Hints:
  • Megann's Kitchen Notes :: Always remember for a soft, moist muffin that rises to their full potential, stir the ingredients until it is just combined. Overworking your mixture activates the gluten, making it tough and dry. :: I have sometimes substituted the sour cream with vanilla yoghurt, or half-half when I haven't had the complete ingredients in my fridge. :: The best way to serve your muffins is fresh out of the oven, after about 10-15 mins of cooling, with a generous slathering of real, salted butter that melts as you bite into it. :: For more essential top Megann's Kitchen advice, follow onto the Megann's Kitchen web site at megannskitchen.blogspot.com.au ::
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