Apple Blueberry Muffins are a delightful treat that perfectly balances the sweet and tart flavors of apples and blueberries. These muffins are the epitome of a comforting baked good, boasting a soft, fluffy interior bursting with juicy fruit pieces and a golden, slightly crisp exterior.
The hint of cinnamon adds a warm, spicy note that complements the fruit’s natural sweetness. Ideal for breakfast, a midday snack, or even dessert, Apple Blueberry Muffins bring a deliciously wholesome touch to your day.
Jump to:
Why I Love This Recipe
Muffins are so good, especially when you add apples AND blueberries!
- The blend of sweet apples and tart blueberries creates a perfect balance of flavors.
- Soft, moist interiors with a slightly crisp top make for a satisfying bite.
- They’re perfect for breakfast, snacks, or dessert.
- Even beginners can whip up a batch with ease.
- Packed with fruits, these muffins offer a dose of beneficial nutrients.
- You can make a batch, freeze them, and have a tasty treat ready anytime.
- Their sweet taste and fun size make them a hit with children.
- Easy to pack, making them ideal for on-the-go snacking.
- Add nuts, seeds, or different spices to suit your taste.
- Filling your kitchen with the irresistible smell of fresh-baked goods.
If you get the chance, make these Double Chocolate Chip Pistachio Muffins because they are so good, too!
Ingredients
- all purpose flour
- packed brown sugar
- granulated sugar
- baking powder
- ground cinnamon
- salt
- fresh or frozen blueberries
- large eggs
- milk
- unsalted butter
- vanilla extract
- diced Granny Smith apple
Variations / Options / Add-Ins
- Apple Blueberry Bran Muffins: Add a healthy twist by incorporating bran into your recipe. This will give your muffins an extra dose of fiber and a slightly nutty flavor. You may need to adjust the liquid in your recipe as bran tends to absorb more moisture.
- Apple Blueberry Streusel Muffins: Add a sweet, crunchy topping to your muffins with a streusel made from butter, flour, sugar, and a touch of cinnamon. This adds texture and a delightful crumbly contrast to the soft, fruity muffin beneath.
How to Make Apple Blueberry Muffins
In a large bowl, combine the flour, sugars, baking powder, cinnamon, and salt. Stir in the blueberries. Create a well in the center of the flour mixture and set it aside.
In another bowl, whisk the eggs until foamy. Add the milk, melted butter, and vanilla, mixing until blended. Stir in the apple.
Add the wet mixture to the flour mixture all at once. Stir just until the ingredients are moistened; the batter should be lumpy.
Bake for 18 to 20 minutes, or until the muffins turn golden and a wooden toothpick inserted into the centers comes out clean.
Divide the batter evenly between the 12 prepared muffin cups, filling each one almost to the top.
Allow the muffins to cool in the muffin cups on a wire rack for 5 minutes. Then, remove them from the muffin cups and serve them warm.
Serving Suggestions
- Coffee: A classic combo, enjoy your muffin with a cup of hot coffee.
- Tea: Whether it’s black, green, or herbal, tea pairs well with these fruity muffins.
- Yogurt: A side of Greek or plain yogurt can complement the muffin’s sweetness.
- Fresh Fruit: Serve with a fruit salad or individual slices of your favorite fruits.
- Smoothie: A refreshing smoothie can balance out the hearty muffin.
- Cheese: A slice of mild cheese can add a savory contrast.
- Nut Butter: Spread some almond or peanut butter on a warm muffin for added protein.
- Ice Cream: For a decadent dessert, serve your muffins with a scoop of vanilla ice cream
Pro Tips
- The quality of your ingredients can significantly impact the taste of your muffins. Fresh blueberries and crisp apples will yield the best results.
- Overmixing can lead to tough, dense muffins. Stir just until the dry ingredients are moistened.
- Fill the muffin cups 2/3 to 3/4 full to ensure they rise properly without spilling over.
- This allows for even heat distribution and a uniform bake.
- Use a toothpick inserted into the center of a muffin. It should come out clean or with a few moist crumbs, but no wet batter.
Storage
Refrigerator Storage: If you want to keep them longer, store the muffins in an airtight container in the refrigerator. They should last for up to a week.
Freezing: For longer-term storage, wrap each muffin individually in plastic wrap, then put them in a zip-top freezer bag or airtight container. They can be frozen for up to 3 months.
Thawing: Thaw frozen muffins at room temperature or in the microwave on a defrost setting. For a freshly-baked feel, you can also warm them in the oven at a low temperature.
FAQs
Do you have questions about this Apple Blueberry Muffin recipe? Here are the answers to the most commonly asked questions for this recipe.
Adding a bit more fat (like oil or butter) or using ingredients that retain moisture (like yogurt or applesauce) can result in moister muffins.
Try greasing the liners lightly before filling them with batter. Also, letting the muffins cool completely before unwrapping can help
More Muffin Recipes
If you like muffins, give these recipes a try:
Want to make this delicious recipe? Print the recipe card below, or pin it so that you can come back to it later.
Apple Blueberry Muffins
Equipment
- 12 cup muffin pan
- paper liners
- Large bowl
- Medium bowl
Ingredients
- 2 ¼ cups all purpose flour
- ½ cup brown sugar packed
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups fresh or frozen blueberries
- 2 eggs
- ¾ cup milk
- ½ cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 1 large Granny Smith apple diced
- ½ cup Coarse turbinado sugar optional topping
Instructions
- Preheat the oven to 375 degrees. Prepare a muffin tin with cupcake liners spritzed with nonstick cooking spray.
- In a large bowl, combine the flour, sugars, baking powder, cinnamon, and salt. Stir in the blueberries. Create a well in the center of the flour mixture and set it aside.
- In another bowl, whisk the eggs until foamy. Add the milk, melted butter, and vanilla, mixing until blended. Stir in the apple.
- Add the wet mixture to the flour mixture all at once. Stir just until the ingredients are moistened; the batter should be lumpy.
- Divide the batter evenly between the 12 prepared muffin cups, filling each one almost to the top. Top with Coarse turbinado sugar if desired.
- Bake for 18 to 20 minutes, or until the muffins turn golden and a wooden toothpick inserted into the centers comes out clean.
- Allow the muffins to cool in the muffin cups on a wire rack for 5 minutes. Then, remove them from the muffin cups and serve them warm.
Notes
- Overmixing can lead to tough, dense muffins. Stir just until the dry ingredients are moistened.
- Fill the muffin cups 2/3 to 3/4 full to ensure they rise properly without spilling over.
- This allows for even heat distribution and a uniform bake.
- Use a toothpick inserted into the center of a muffin. It should come out clean or with a few moist crumbs, but no wet batter.