I like muffins that aren’t too sweet…that’s what cupcakes are for. That way, you can have them for breakfast or afternoon tea without feeling like you’ve indulged too much. I only managed to get 11 muffins out of the recipe, but I think my cupcake cases are bigger than the average.

Apple and Blueberry Muffins
makes 12

240g plain flour
3 tsp baking powder
1/3 cup caster sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 cup buttermilk
1 egg
1/2 cup sunflower oil
1 tbsp honey
1 apple
125g blueberries
raw sugar, optional

Line a half cup muffin tin with cupcake liners and preheat oven to 180°C (350°F).
Sift flour, baking powder, sugar, cinnamon and nutmeg into a mixing bowl and stir to combine. Make a well in the centre. In a jug mix together the buttermilk, egg, oil and honey and pour into dry ingredients.

Grate half the apple and toss into the mixing bowl with the blueberries and mix it all together gently. Divide the mixture among the cupcake cases. Finely slice the remaining half of the apple and layer the slices on the top of the mixture. If you have any raw sugar you can sprinkle a little bit over the tops. It gives the finished muffins and nice crunchy top. Sadly, I didn’t have any on hand.

Bake in the oven for about 30 minutes until nice and golden on top. You can test if they’re ready with a skewer. Remove from the tin and place on a baking rack to cool.