Wow, I knew it had been a while since I blogged a new recipe, but looking at it now… if I’d left this til tomorrow, it would have been a full month. Oops!
Things have been busy here. We’re mostly settled in, both as far as the house and our new lives go. I’m working my butt off at my spandex costuming business, while also working on editing and formatting Maize Craze. For his part, my husband is about halfway through finals – he had to go back to university, to become qualified to do the job he was doing for the 20 years before moving to Canada. Yikes!
Anyway. I’ve been making muffins more often, lately, as they make great grab and go breakfasts for his long commute to the university.
Sometimes they’re my tried and true recipes (We’ve done my Pina Colada Muffins and my Cardamom Pear Streusel Muffins recently), and sometimes I just ask what he’s in the mood for, and build a recipe around that.
This week, he was in the mood for apple cinnamon muffins.. but blueberries were on sale and looked good. We kept the cinnamon in, as not only does cinnamon work well with apple, it also works well with blueberries – this is something he learned as I was working on More Than Poutine – they’re the main flavours of Blueberry Grunt! I’d originally (ie: while mentally planning this recipe at the grocery store) intended to put some maple syrup in, but managed to forget.
They turned out really well, regardless – they’re definitely going into regular rotation!
Apple Blueberry Muffins
Makes 12 muffins
2-1/4 cups All-purpose flour
1/2 cup Brown sugar
1/2 cup White sugar
2 tsp. Baking powder
1 tsp Cinnamon
2 Large eggs, lightly beaten
3/4 cup Milk
1/2 cup Butter, melted and cooled
1 tsp. Vanilla extract
1 large apple
1- 1 1/2 cups fresh blueberries
Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
In a large bowl, combine flour, sugars, baking powder and cinnamon. Make a well in center of flour mixture; set aside.
In another bowl, combine eggs, milk, melted butter, and vanilla. Peel and grate the apple; add grated apple to this wet mix. Add mixture all at once to the flour mixture, along with the blueberries. Stir just until moistened (batter should be lumpy.) Divide batter between 12 prepared muffin cups, filling each to almost full.
Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.