School holidays have just started here for us which could not have come quick enough. I am loving just hanging at home with Mr 6. We have very loose plans these hols, and we both are planning to chill out a lot! Just now we are munching these delicious Pear Blueberry and Ginger Muffins while he is listening to a podcast (if you are looking for a great podcast for kids check out ‘Wow in the World’) and I am…well…writing this.
I have had a couple of weeks off blogging recently. I have been really needing the break. At the beginning of the year I set myself a somewhat audacious goal to post a new recipe on my blog each week. And I might add a somewhat unrealistic goal. Given I have three children, a husband, I work a 7 day fortnight out of the home. I also have a house that doesn’t clean itself and laundry that appears to breed. But I don’t want to brag…. 😉
I have been really wearing myself out in the weekends testing recipes and taking pics. Then I need to try and find the time in my already busy week to write up these posts and work on social media content. Generally this is happening late at night or in the mornings. And it has been exhausting. It feels like I am on a hamster wheel. And so, I have decided I need to get off. I need to be present to where I am. And not always thinking about what I need to get done. Because I feel like I have been missing it all. So my new goal, is to let this blog evolve a little more organically and create recipes when I feel like it, not just because I feel like I have to be posting new content.
Anyway, enough of my rant. Let’s get onto these Pear Blueberry and Ginger Muffins! These are a light and delicious muffin, perfect for school lunches and snacks. Just like a lot of my recent recipes, these Pear Blueberry and Ginger Muffins are sweetened only with fruit and have no added sugar. If you love baked recipes with no added sugar check out this Healthy Banana Bread or these delicious Apple Oat Cookies.
I love the flavour combination in these Pear Blueberry and Ginger Muffins! And I also love how Mr 6 loves them too. Given he has had blueberries in his lunchbox pretty much at least once a week for the best part of a year and each day they go to school for a day out of the house and come back untouched, it’s been pretty exciting that he even eats these!
If you think you will love these Pear Blueberry and Ginger Muffins you will also love my other muffin recipes on my blog! Why not try these Carrot Cake Muffins that have no added sugar. Or these Double Chocolate Chip Muffins with Zucchini are always a hit with the kids!
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Pear Blueberry and Ginger Muffins
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: Baking
Description
These delicious Pear Blueberry and Ginger Muffins are sweetened only fruit and taste so good. With no added sugar, these muffins are perfect for school lunches and snacks.
Ingredients
- one overripe medium banana, mashed (100g)
- 1/2 cup low flavoured olive oil
- 2 eggs
- 1/2 cup greek yogurt
- 1 tsp cinnamon
- 1 tsp grated fresh ginger
- 2 pears (300g) finely diced (I used Packham pears)
- 1/2 cup blueberries
- 1 1/2 cup self raising flour
Instructions
- Preheat your oven to 180c and grease your muffin tin, using liners if you prefer
- In a large mixing bowl, whisk together the banana, oil, eggs, yogurt, cinnamon and ginger until well combined
- Stir in the pear and blueberries until combined then add in flour and stir until just combined
- Add the muffins to the tin and bake for around 15 minutes or until lightly golden and a skewer inserted comes out clean
- Cool slightly in the tin before transferring onto a wire baking rack.
Notes
These Pear Blueberry and Ginger Muffins can be frozen for two – three months.
I hope you enjoy these Pear Blueberry and Ginger Muffins. If you bake them, why not take a pic and share with me on Instagram or Facebook? I love seeing you create my recipes!
Happy baking,
Bernadette x
I just made these, they’re delicious. Do they need to be refrigerated?
Hi Julie, I would keep at room temp or freeze. Storing in the fridge can often dry muffins out. Bernadette
Love the flavor of these! Especially if you don’t like things too sweet. I couldn’t get mine to brown even with adding 8/9 minutes to cooking time. I was trying mini-muffins in a silicone pan. Wonder what I did wrong. Still love them.
I find silicone pans tend to inhibit browning but as long as they are cooked through they will be fine to eat. Bernadette
My go to muffin recipe! I often swap out the flour for oat or GF flour, add choc chips instead of blueberries or different berries. They never fail me, are super easy and kid/husband approved! The best!
Thanks for letting me know and glad you love them. Bernadette x
These muffins sound incredible! Love the delicious flavour and fruit combo 🙂
Thank you Sylvie! They are yummy x
Planning on making these tomorrow, can i use frozen blueberries?
I haven’t tried but I’m sure you could! Happy baking, Bernadette x
These sound delicious! Do you peel the pears before adding?
Yes I do 🙂 they’re really yummy, Bernadette x