Name: Apple Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 cup brown sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 cup milk; 1/3 cup vegetable oil or melted butter; 2 large eggs; 1 teaspoon vanilla extract; 1 cup peeled and finely chopped apple (about 1 medium apple); 1 cup fresh or frozen blueberries; Optional: coarse sugar for topping

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Why You’ll Love This Recipe

Apple Blueberry Muffins are moist, tender, and packed with fresh fruit flavor, making them a perfect breakfast treat or afternoon snack. The combination of sweet apples and juicy blueberries creates a naturally flavorful muffin with a subtle sweetness and a hint of tartness. These muffins are easy to make, bake up beautifully golden, and are perfect for enjoying warm right out of the oven or storing for later. They strike the perfect balance between fruity freshness and comforting bakery-style texture.

Apple Blueberry Muffins

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup peeled and chopped apples (about 1 medium apple)
1 cup fresh or frozen blueberries
Optional: 2 tablespoons coarse sugar for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven and Prepare Pan:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
Mix Dry Ingredients:
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix Wet Ingredients:
- In another bowl, whisk together melted butter, eggs, vanilla extract, and milk until smooth.
Combine Wet and Dry Ingredients:
- Pour the wet mixture into the dry ingredients. Gently stir until just combined—do not overmix, or muffins may become dense.
Fold in Fruit:
- Carefully fold in chopped apples and blueberries until evenly distributed.
Fill Muffin Cups:
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle coarse sugar on top if desired.
Bake:
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Servings and Timing

Servings: 12 muffins
Total time: 35 minutes
Prep time: 10 minutes
Cook time: 25 minutes

Variations

Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking flour blend.
Vegan Option: Use flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and plant-based milk and butter.
Add Nuts: Fold in 1/2 cup chopped walnuts or pecans for extra crunch.
Spiced Up: Add 1/4 teaspoon ground cloves or ginger for a warmer spice profile.

Storage/Reheating

Storage: Store muffins in an airtight container at room temperature for up to 3 days.
Refrigeration: Store in the fridge for up to a week.
Freezing: Freeze cooled muffins individually in plastic wrap and then in a zip-top bag for up to 3 months. Thaw at room temperature or microwave briefly.
Reheating: Warm in the microwave for 15-20 seconds or in a 350°F (175°C) oven for 5 minutes.

FAQs

1. Can I use frozen blueberries?

Yes, but do not thaw them before folding into the batter to prevent the muffins from turning purple and soggy.

2. Can I use a different type of apple?

Yes, firm apples like Granny Smith, Honeycrisp, or Fuji work best to maintain texture during baking.

3. Can I make these muffins dairy-free?

Yes, substitute butter with coconut oil or a plant-based butter and milk with almond, oat, or soy milk.

4. How do I prevent muffins from sticking to the pan?

Use paper liners, or grease the muffin tin lightly with butter or non-stick spray.

5. Can I add more fruit?

Yes, you can increase the amount of apples or blueberries slightly, but be careful not to add too much liquid, which can affect baking.

6. Can I make mini muffins?

Yes, reduce the baking time to 12-15 minutes and adjust filling to 2/3 of each mini muffin cup.

7. Why are my muffins dense?

Overmixing the batter, using too much flour, or not letting the leavening agents work properly can cause dense muffins. Mix gently until just combined.

8. Can I add a streusel topping?

Yes, combine 1/4 cup flour, 2 tablespoons brown sugar, and 2 tablespoons cold butter and sprinkle over muffins before baking.

9. Can I make these ahead of time?

Yes, prepare the batter the night before and refrigerate. Bake in the morning, adding a couple of extra minutes to baking time if cold from the fridge.

10. Can I substitute sugar?

Yes, use coconut sugar, maple syrup (reduce milk slightly), or another preferred sweetener, adjusting quantity to taste.

Conclusion

Apple Blueberry Muffins are a versatile and delicious treat that combines the natural sweetness of apples and the juicy burst of blueberries in a soft, tender cake-like muffin. Perfect for breakfast, brunch, or a snack, they are easy to make, highly adaptable, and sure to become a favorite in your kitchen. Whether served warm or stored for later enjoyment, these muffins deliver comfort, flavor, and homemade charm in every bite.

Jane