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 by Philosophy Of Yum Blog at https://philosophyofyum.com/pear-apple-blueberry-muffins/