Blueberry Apple Muffins
Blueberries and diced apples mixed into a muffin batter and baked until golden brown.
Servings: 12 muffins
Calories: 260kcal
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.
Nutrition
Calories: 260kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 118mg | Potassium: 172mg | Fiber: 2g | Sugar: 22g | Vitamin A: 319IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg