Recipes // Appetizers // Blueberry Surprise Apple Muffins

Blueberry Surprise Apple Muffins


Makes 6 Giant Muffins


  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 1 cup raisins
  • 1 ½ cups fresh apple purée (see note)
  • 1 tablespoon fresh lemon juice
  • 1/3 cup maple syrup
  • ½ cup non-dairy milk
  • 6 teaspoons blueberry preserves, unsweetened variety
  1. Preheat the oven to 375 degrees F. Oil a six-cup standard muffin tin.
  2. Put the flour, baking powder, baking soda, cinnamon, and salt in a large bowl and stir with a dry whisk to combine. Add the raisins and stir to coat. Stir in the apple purée.
  3. Stir in the lemon juice, maple syrup, and nondairy milk, and mix just until incorporated. The mixture will be quite thick, but if it seems overly dry, stir in a bit more nondairy milk, 1 tablespoon at a time. Don’t overmix or the muffins will be tough.
  4. Mound ½ of the mixture into the prepared muffin cups. Top each muffin with 1 teaspoon of the blueberry preserves. Then fill each muffin cup with the other ½ of the mixture, evenly distributing it.
  5. Put the pan on a baking sheet and bake for 35 to 40 minutes or until golden and a toothpick inserted in the center of a muffin comes out clean.
  6. Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for about 15 minutes. Carefully remove the muffins. Serve warm or at room temperature.
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