Apple Blueberry Muffins

5 from 6 votes

Apple Blueberry Muffins are tender muffins that are bursting with sour apple and sweet blueberry flavors.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 260kcal

Author: Wendy

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.

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.

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.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.