Description
Apple Blueberry Muffins are moist, fruity, and bursting with fresh flavors. These muffins combine sweet apples and juicy blueberries in a soft, tender crumb, perfect for breakfast or a snack.
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
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together milk, oil, eggs, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Gently fold in the chopped apples and blueberries.
- Divide the batter evenly among the muffin cups, filling about 3/4 full. Sprinkle tops with coarse sugar if desired.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use tart apples like Granny Smith for a nice balance of sweetness.
- If using frozen blueberries, do not thaw before adding to batter to prevent bleeding.
- Muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
