Pear, Apple & Blueberry Muffins
Pear, Apple & Blueberry Muffins Recipe
These Pear, Apple & Blueberry Muffins were one of my first big successes in my bakery. I’ve sold literally thousands of them to local coffee shops and deli’s. They are just incredibly delicious!
I know you guys have really enjoyed my muffin recipes, so I thought it’s about time that I share another one with you.
Plus, the last few posts have been so laden with chocolate, it’s like I can hear my blog whispering to me, asking for something more wholesome…
So here you go! Now we can all feel better about ourselves again!
Now if you’ve been following my blog for a while you will know that I have a very sentimental attachment to muffins.
My mother used to bake fresh muffins for my sister and I on very special holidays like youth day! I have such grand memories of the beautifully laid breakfast tray, complete with a flower from our garden and fruit juice in a wine glass. We felt like queens!
Recipe Introduction
I am a huge fan of putting a lot of fruit in muffins because it adds much needed fiber to your breakfast.
The added moisture and flavour is also fantastic. I LOVE the idea of eating a muffin on the run that doesn’t need any butter or jam.
These Pear, Apple & Blueberry muffins are one of those. You can eat it just as it is, no add-ons, and still be completely satisfied and yummy-fied!
Try to use fresh fruit if you can. The texture and flavour of fresh fruit is always WAY better!
If you have concerns about the sugar crust on top of the muffins, do not be alarmed. I used sugar that would have gone inside the muffins anyway and just gave it a promotion to form a crust on top. The muffin itself is not very sweet at all, so the crust really goes with it super duper well.
When it comes to muffins, you really want to mix the batter as little as possible. Once the wet ingredients hit the dry ingredients, STIR gently with a metal spoon, don’t beat it.
These Pear, Apple & Blueberry muffins are so light, tender and moist!
The crunchy cinnamon sugar crust on top pairs perfectly with the muffin’s soft crumb underneath. And the bursts of fresh, dark blue-purple blueberries throughout the muffins just makes you swoon!
- 220 g Cake Flour
- 16 g Baking Powder
- 1 tsp Salt
- ¼ tsp ground ginger
- 1 tsp cinnamon
- 100 g Canola Oil
- 110 g Milk
- 110 g Yogurt, plain and low fat
- 120 g Sugar
- 1 Egg + 1 Yolk (80 g)
- 1 tsp vanilla extract
- 90 g fresh apple, granny smith preferably
- 100 g fresh pear
- 80 g blueberries, thawed if frozen
- Start by preparing the fruit. Chop the fresh apple and pear into approximately a 1,5cm dice (you may toss the fruit in 1 teaspoon of lemon juice, diluted with 1 tablespoon of water, to stop it from browning.) Keep 20 of the blueberries aside for later use. If they were frozen, place them on a piece of paper towel so that most of the excess liquid is absorbed.
- Preheat oven to 180ᵒC (355ᵒF).
- Grease and line muffin tins with individual baking paper liners (remember the recipe makes 10 large muffins). You can make your own muffin liners just like mine! Click here to see how.
- In a small bowl, beat together the eggs, oil, milk, yogurt, sugar and vanilla until smooth. Set aside the wet mixture for a minute or 2 so that the sugar can dissolve.
- In the meantime, sift together the flour, baking powder, salt, cinnamon and ginger in a large mixing bowl. Mix all dry ingredients together thoroughly and make a well in the center.
- Return to your small bowl of wet ingredients. Beat for another 30 seconds till well combined. Pour the wet mix into the well you created in the dry ingredients. Don’t mix just yet!
- Add apple and pear into the well too and mix slowly with a metal spoon until just combined (over-mixing toughens the texture!). Scape down the sides of the bowl with a rubber spatula and lightly stir to combine.
- Divide the batter evenly between the 10 lined muffin holes in the muffin tin. Top each muffin with 2 of the reserved blueberries. Sprinkle each muffin with a teaspoon of cinnamon sugar just before they go in the oven.
- Bake on the lower rack of your oven for 15 minutes, turning after 10 minutes. Then bake on the higher rack for a further 15-20mins or until golden brown and a skewer comes out clean.
Recipe Notes
These Pear, Apple & Blueberry muffins are best eaten FRESH, on the day you make them. The cinnamon sugar crust will go soggy if you try to refrigerate them or keep them in a Tupperware. You can do it, but I don’t recommend it.
Do you like these rustic muffin liners? You can make them yourself! Check out this post for the full step-by-step tutorial >> DIY Cupcake/Muffin Liners.
Want More Delicious Muffin Recipes?
Ultimate Bran Muffins
Apple, Date & Pecan Muffins
Pumpkin & Cream Cheese Muffins with Pecan Crumble
If you give this recipe a go, tag me on facebook, twitter or instagram @philosophyofyum. I would LOVE to see!
Chat soon!
Aurelia 🙂
POPULAR BAKING TIPS
Got a question? Something to add? Let’s chat in the comments section down below! (I respond to every single comment)
Photos by Alice Swan
