Blueberries and Apples Power Muffins

Blueberry Apple Muffins pic2 Any experienced baker will tell you that it is a challenge to make cakes with fruits because of the fruit juice. Too much moisture can make the cake dense or soggy, not pretty at all. Worst if the cake doesn’t rise properly.

I tested this recipe three times before I finally got it right. In the beginning I added too much flour and I used butter instead of canola oil, which made the muffins very heavy. It also lacked flavor. After a couple testings, I corrected my baking mistakes.

This is a good everyday recipe because I can use up the apples and blueberries at the same time. The blueberry-apple muffins taste just right, not too sweet. They are light and fluffy with a sweet, fruity flavor. We can eat 2 or 3 muffins a day. A muffin for breakfast, a muffin for snack… they are so delicious. Apples and blueberries are power food packed with nutrients that are good for the body and brain. They have heart-healthy antioxidants and disease-fighting vitamins, considered the top-ranking fruits for our health.

Blueberry Apple Muffins pic1

Blueberries and Apples Power Muffins

Preheat the oven to 350 degrees F. Cook time: 25 minutes, watch at the end.

Insert paper baking cups into two 6-hole large muffin pans. In a big bowl, whisk together the all-purpose flour, baking soda, salt, baking powder and cinnamon (optional.) This is the dry mixture, set aside.

In another big mixing bowl, whisk together the sugar, oil, eggs and vanilla extract until well blended and creamy. Slowly add the flour mixture to the wet ingredients, 1/3 at a time, stir to combine. Add the apples and juices, continue to mix until no more flour lumps. Then add blueberries, don’t over mix. Divide the batter among the muffin cups. Bake until a toothpick inserted in the middle comes out clean with a few moist crumbs, 24 to 26 minutes. Cool on a wire rack for 15 minutes before serving.

Blueberry Apple Muffins pic3

The muffins taste just right, not too sweet. They are light and fluffy with a sweet, fruity flavor. A muffin for breakfast, a muffin for snack… they are so delicious. Apples and blueberries are rich in nutrients, mighty good for our health.  (I love it. No need to use the electric hand mixer either.)

Apple Blueberry Muffins pic1

 

Print recipe:

Blueberries and Apples Power Muffins

  • Servings: 12 Muffins | Recipe by Leslie at Soups Ahoy
  • Print

Blueberry Apple Muffins pic4 print

Ingredients and Instructions

1 3/4 cups all-purpose flour, no skimping
1 teaspoon baking soda, 1/2 teaspoon baking powder
1/2 teaspoon regular salt, 1/2 teaspoon ground cinnamon
3/4 cup regular white sugar, 1/2 cup canola oil (or vegetable oil)
2 teaspoons pure vanilla extract, 2 large eggs (room temperature)
2 large apples (fuji, golden delicious), peeled, shredded
1 pint fresh blueberries, mix with 1/2 tablespoon sugar

Preheat the oven to 350 degrees F.  Cook time:  25 minutes, watch at the end.

Insert paper baking cups into two 6-hole large muffin pans. In a big bowl, whisk together the all-purpose flour, baking soda, salt, baking powder and cinnamon (optional.) This is the dry mixture. In another big mixing bowl, whisk together the sugar, oil, eggs and vanilla extract until well blended and creamy.

Slowly add the flour mixture to the wet ingredients, 1/3 at a time, stir to combine. Add the apples and juices, continue to mix until no more flour lumps. Then add blueberries, don’t over mix. Divide the batter among the muffin cups. Bake until a toothpick inserted in the middle comes out clean with a few moist crumbs, 24 to 26 minutes. Cool on a wire rack for 15 minutes before serving.

The muffins taste just right, not too sweet. They are light and fluffy with a sweet, fruity flavor. A muffin for breakfast, a muffin for snack… they are so delicious. Apples and blueberries are rich in nutrients, mighty good for our health.  (I love it. No need to use the electric hand mixer either.)


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https://soupsahoy.wordpress.com/2015/06/27/blueberries-and-apples-power-muffins/

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