Blueberry Apple Muffins
If you want a moist and delicious muffin then you’re going to love these Blueberry Apple Muffins that are sure to fill bellies and make everyone happy.
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Blueberry Apple Muffins
I love a good muffin recipe and this one does not disappoint. They’re filled with fresh fruit, giving extra moisture, sweetness and texture.
Muffins are great because they are so versatile. They can be served for breakfast, lunch, dessert or a quick snack. They can also be prepped ahead and frozen for when you need a quick bite.
We are always making muffins around here and they generally don’t last very long. I know you and your family will really enjoy this recipe. If you want more muffin recipes, be sure to check the links below and happy baking friends!
Want more muffins recipes? Here are a few of our favorites:
- Carrot Cake Zucchini Muffins
- Cinnamon Applesauce Muffins
- Oatmeal Cranberry Muffins
- Pumpkin Chocolate Chip Muffins
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Ingredients for Blueberry Apple Muffins:
- all-purpose flour
- brown sugar
- sugar
- baking powder
- ground cinnamon
- salt
- blueberries
- eggs
- milk
- unsalted butter
- vanilla extract
- Granny Smith apple
How to Make Blueberry Apple Muffins:
Preheat the oven to 375 degrees F.
Prepare a muffin tin with cupcake liners sprayed with nonstick cooking spray.
In a large bowl, combine 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 medium sized 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 2/3 full.
OPTIONAL: Sprinkle additional brown sugar over the top before baking in the oven.
Bake for 20 minutes, or until the muffins turn golden and a wooden toothpick inserted into the center 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 warm.
Blueberry Apple Muffins
Equipment
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
Instructions
- Preheat the oven to 375 degrees F.
- Prepare a muffin tin with cupcake liners sprayed with nonstick cooking spray.
- In a large bowl, combine 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 medium sized 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 2/3 full. OPTIONAL: Sprinkle muffins with brown sugar before baking.
- Bake for 20 minutes, or until the muffins turn golden and a wooden toothpick inserted into the center 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 warm.
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