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Apple sauce blueberry muffins


Makes: 8
timePrep time: 20 mins
timeTotal time:
Apple sauce blueberry muffins
Recipe photography by Toby Scott

Apple sauce blueberry muffins

These blueberry crumble muffins are sweetened with apple sauce for a healthier treat to pair with your morning coffee

Makes: 8
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
204Kcal
Fat
7gr
Saturates
3gr
Carbs
31gr
Sugars
11gr
Fibre
1gr
Protein
4gr
Salt
0.4gr

Divya Sharma

Divya Sharma

Divya is a GP who shares her healthy recipes on Instagram @doctorbowl. 
See more of Divya Sharma’s recipes
Divya Sharma

Divya Sharma

Divya is a GP who shares her healthy recipes on Instagram @doctorbowl. 
See more of Divya Sharma’s recipes

Ingredients

  • 150g plain flour
  • 2 tsp baking powder
  • 3 tbsp maple syrup, agave syrup or clear honey
  • 75g apple sauce (from a jar)
  • 2 tbsp olive oil or sunflower oil
  • 1 medium egg, beaten
  • 60ml skimmed milk
  • 1 tsp vanilla extract
  • 100g blueberries
For the crumble topping
  • 50g plain flour
  • 25g coconut sugar or light brown sugar
  • 30g cold butter

Step by step

Get ahead
The muffins keep for up to 3 days in an airtight container or can be frozen.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Grease 8 holes of a muffin tin, or add muffin cases. Make the crumble topping first: stir the flour and sugar together, add a pinch of salt then rub in the butter until crumbly. Set aside.
  2. For the muffins, measure the flour and baking powder into a bowl, adding a pinch of salt, and give it a quick whisk to combine and break up any lumps. In another bowl whisk together the maple syrup, apple sauce, oil, egg, milk and vanilla. Stir this into the flour mixture until just combined then gently fold in three-quarters of the blueberries; the batter will be quite thick. Spoon the mixture into the prepared muffin tray, filling each one three-quarters full. Scatter the rest of the blueberries on top, followed by the crumble.
  3. Bake for 17-20 minutes or until a cocktail stick or skewer comes out clean without any sticky mixture on, although there may be berry juice.
  4. Leave the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
    Make it gluten free
    Use gluten-free plain flour and baking powder; add 1⁄4 tsp xanthan gum and an extra 1 tbsp milk to the muffin batter.

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