Blueberries are in season now and not only delicious but great value inspiring me to make these Blueberry, Apple & Lemon Muffins.  I’m going through a bit of a muffin phase at the moment and love to have a few different varieties (both sweet and savoury) in the freezer as they make fab snacks and are great in lunchboxes. There is really no need to add loads of sugar as so many recipes do, the fruit adds in most of the sweetness here and your kids really don’t need it, especially if you are baking them often.

Tip: Frozen blueberries work well in this recipe too – perfect for when fresh blueberries aren’t in season or they are expensive.

Nutrition Note: We all know blueberries are rich in antioxidants BUT did you know 1/2 cup of blueberries contains the same amount of antioxidants in 2 1/2 cups of spinach?!

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Ingredients

• 2 1/2 cups of spelt, wholemeal or white plain flour
• 2 tsp baking powder
• 1/2 tsp bicarb soda
• pinch of salt
• 1/3 cup caster sugar
• zest of 1 lemon
• 1 apple, peeled and grated
• 1 punnet blueberries or 1 cup of frozen blueberries
• 1 egg
• 1 cup buttermilk
• 1/2 cup coconut oil or olive oil

Method

Step 1

Preheat the oven to 190 degrees Celsius and line a 12 hole muffin tray with paper cases. -

Step 2

Place the flour, baking powder, bicarb soda, salt, caster sugar in a large bowl and mix to combine. Stir through the lemon zest, grated apple and blueberries. -

Step 3

Place the egg, buttermilk, and oil into a separate bowl and whisk to combine. Make a well in the centre of the dry ingredients. Add the wet ingredients and gently fold through until just combined. -

Step 4

Spoon the mixture into the muffin cases and bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. -