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Blueberry & Apple Muffins

Short Description


  • 3 eggs organic or free-range
  • 1 cup cream cheese softened
  • 50 g grass-fed butter softened
  • 1/3 cup coconut oil
  • 1/2 cup honey
  • 1/2 cup almond flour
  • 1/3 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 100g blueberries fresh or frozen
  • 1 apple grated


  • Heat the oven to 160C/320F. Grease your muffin trays. I use silicon muffin trays to avoid the muffins sticking and because they're reusable
  • Place all the ingredients except the blueberries into a blender and blend for 1-2 minutes until the mixture is smooth and all the cream cheese and butter is combined
  • Add the blueberries and stir through gently
  • Divide the mixture between the muffin cups and place in the preheated oven, baking for 25-30 minutes until the muffins are golden brown on top and cooked through
  • Allow to cool in the muffin tray for 5minutes and then remove and place on a wire rack to continue cooling