Apple Berry Muffins
Download pdf Recipe

Muffins -- a recipe you'll want to make for those special breakfast and brunch meals!


Children love muffins -- adults do too! Muffins from the store or bakery are usually heavy laden with sugar. They don't have to be. Make them at home with quality and fresh ingredients and you'll achieve over-the-top delicious! This recipe utilizes honey and fruit for sweetness, creating a moist and tasty muffin you will enjoy without guilt. With berry season just around the corner, you'll make this recipe over and over again. Serve at breakfast, brunch, lunch -- any time of day. These freeze well, so make a double or triple batch!


Muffins in photo are made with fresh blackberries. Watch for a sourdough version coming in the near future.

Apple Berry Muffins

Download pdf Recipe

When choosing your ingredients, use home-grown, grass-fed and organic ingredients whenever possible.




1 ½ cups all-purpose unbleached flour (180 grams)

1 tsp baking soda

1 tsp baking powder

½ tsp pink Himalayan salt


1/3 cup (100 grams) honey (local preferred)

1/3 cup oil (avocado oil or olive oil*)

1 large egg


1 large apple (200 grams), shredded (do not peel if organic)

¾ - 1 cup fresh berries (6 oz) – i.e., blueberries, blackberries, raspberries, strawberries

Granulated Sugar (I use organic evaporated cane juice)




  1. Grease muffin pan or line with paper liners.

  2. Preheat oven to 375°.

  3. Shred apple on a coarse shredder. Set aside.

  4. Rinse and pat dry berries. Set aside.

  5. Stir together dry ingredients.

  6. Stir together wet ingredients (honey, oil, egg) until well blended.

  7. Stir together the dry and wet ingredients.

  8. Add apple and stir in.

  9. Gently stir in berries. (If using blueberries, sprinkle first with 1 TBSP flour and toss to coat. This will help the berries to stick to the batter and not sink to the bottom of the muffin wells.)

  10. Divide batter evenly in the 12-cup muffin pan.

  11. Using your thumb and forefinger, pinch a bit of sugar and top each muffin.

  12. Bake 15-17 minutes or until lightly golden. (If you have convection bake feature on your oven, use convection for 10 minutes at 375°, then turn the convection off and lower the temperature to 350° and bake an additional 5-7 minutes.)


*Cold-pressed olive oil is great for fresh salad dressings, but it is too pungent to use in baking. For baking, use avocado oil or a processed/refined olive oil, which will have a milder flavor. Here is one I recommend.


Inspired by a recipe found at


Serving Yield:

This recipe makes 12 muffins. Double or triple the recipe to have on hand in the freezer. Perfect for your to-go breakfasts or for a quick snack.


Share your love with a fresh batch of muffins!