Apple and blueberry muffin

by Ed Halmagyi


  • 225g white self-raising flour
  • 100g wholemeal self-raising flour
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 cup caster sugar
  • 2 eggs
  • 1 cup skim milk
  • ½ cup light olive oil
  • 1 cup pie apples, diced
  • 1 cup frozen blueberries


1 Preheat oven to 180°C. Combine the flours, spices and sugar in a large bowl. Whisk the eggs, milk and oil in a second bowl.
2 Stir the two mixtures together, then set aside for 5 minutes. Fold in the apples and blueberries gently, then spoon into lined ½ cup muffin moulds and bake for 20-25 minutes, until well-risen and firm to touch. Cool on a wire rack before serving.

PROFESSIONAL Tip: This recipe makes 36 mini muffins, although for mini muffins make sure to dice the apples very small.