blueberry, apple oat muffin cut in half

Here’s another recipe for a healthy blueberry and apple type muffin. Hey! Come back. I know I’ve posted a few of these before but these are STAPLE foods. This is the ‘other’ kind of baking. The making of food that is food for you and fills you up.

blueberry, apple oat muffins

These are the kinda muffins you eat while studying, munch on with a tea at your 10 o’clock break at work. You don’t bring them in on your day to make morning tea, make these decadent chocolate ones then. You freeze them and eat them all yourself. Guilt free.

Make these. They’re full of apples, blueberries and oats (so you’re getting your fruit intake and lowering cholesterol in one).

blueberry, apple oat muffin cut in half

Make them and eat them. I recommended giving them 10 seconds in the microwave before snacking on them too.

blueberry, apple oat muffins with apple

Then shove a biscuit in your face afterwards to balance it all back out again. At least, that’s what I do.

3 large green apples, peeled and grated (1 1/2 cups worth)
1 cup blueberries
1 1/2 cups plain flour
1 cup quick oats (125 grams = 356cal per 100grams)
2/3 cup firmly packed brown sugar
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup buttermilk
2 tablespoons olive oil
1 tablespoon vanilla extract
3/4 cup plain fat-free yoghurt
2 egg whites


  1. Preheat oven to 190 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
  2. Peel and grate the apples, should make around one and a half cups worth. Blot shredded apple on paper towel to get rid of a little of the excess moisture. Set aside.
  3. Place flour, oats, brown sugar, baking powder, baking soda, baking powder, salt and cinnamon in a large bowl. Mix with a whisk.
  4. Combine buttermilk, oil, vanilla, yoghurt and egg whites. Stirring until well blended. Add wet ingredients to flour bowl, add apple and blueberries, mix with a wooden spoon until just combined.
  5. Spoon into the prepared muffin tin and bake for 20-25 minutes or until they bounce back to touch and are golden. Makes 12. Best served warm.

Healthy? Blueberries – check. Apples – check. Oats – check. No butter – check. 185 calories a muffin – check.

Gluten free? Substitute the flour and oats with GF versions of each and it converts across really well.

Storage: They freeze well, otherwise best eaten within a couple of days.

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