Pear and Blueberry Muffins

With pears in abundance at this time of year I was determined to use up what was sitting in my fruit bowl. You will not be dissapointed with this easy and delicious recipe! What I love about this recipe is that it is a one bowl wonder and all of the ingredients are regulars in my house.

This high fibre recipe will also be hit with the kids and with each muffin containing half a serve of fruit, what's not to love. If you have seen any of my other recipes you will know that I always make double batches to keep extras in the freezer. With a bub on the way in the next few weeks I thought now is the perfect time to stock up and quick, easy and healthy snacks!!


  • 1 large egg

  • 2 tablespoons raw sugar

  • 2 tablespoons brown sugar

  • 1/4 cup of olive oil or rice bran oil

  • 3/4 cup natural yoghurt (or whatever yoghurt you have in the fridge)

  • 1.5 cup wholemeal flour

  • 1 teaspoon baking powder

  • 2 large diced pears

  • 1 cup frozen blueberries


  1. Preheat oven to 180°C. Grease a 12 tray muffin tin or line with paper cups.

  2. In a large bowl, whisk the egg, raw and brown sugar, olive oil and yoghurt. Mix until combined.

  3. Add the flour and baking powder and mix until combined.

  4. Add the pear and blueberries. Divide into the muffin tray.

  5. Bake in the over fro 15-20 minutes or until golden brown or when a skewer can be inserted and removed clean.

  6. Transfer to a wire rack to cool

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