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    Home » Recipes » Baking » Apple Blueberry Muffins

    Published: Mar 5, 2020 · Modified: Feb 9, 2023 by Marianne Rogerson · This post may contain affiliate links.

    Apple Blueberry Muffins

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    These apple blueberry muffins are moist and delicious and a great way to add some extra fruit to lunchboxes!

    Blueberry Apple Muffins

    I'm forever experimenting with muffin recipes to make my kids' lunchboxes more varied and interesting.

    My kids love these banana choc chip muffins and ABC muffins (apple, banana, carrot) so I knew that combining two of their other favorite fruits: apples and blueberries, would be a hit.

    The result is this moist apple and blueberry muffins recipe - and they love these too!

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • How to make make these muffins
    • FAQs and Top Tips
    • You may also like these recipes:
    • Apple Blueberry Muffins

    Why you'll love this recipe

    • The muffins are moist and delicious and bursting with juicy berries.
    • It's a great way to get some extra fruit into kids' lunchboxes.
    • They freeze well, so great for batch-baking.
    • They are quick and easy to make.

    Ingredients

    This recipe uses the following ingredients.

    Ingredients for Apple Blueberry Muffins laid out on table.
    • Butter
    • Brown sugar - you can substitute with white sugar if that is all you have. However, I find the brown sugar helps make the muffin rich and moist.
    • Eggs
    • Vanilla extract
    • Apples - You can use any apples you like for these blueberry apple muffins. I usually use either Royal Gala or Pink Lady or some other variety of red apple. You can also use green apples, but the result may be a little less sweet.
    • Plain flour - aka all-purpose flour. You can substitute with self-raising flour, but just skip the baking powder if you do this.
    • Baking powder
    • Milk
    • Blueberries - these can be fresh or frozen. I find it handy to keep blueberries in the freezer so they can always be pulled out for muffins. If using frozen berries, no need to defrost first - just stir them in and bake from frozen.

    See recipe card below for a full list of ingredients and measurements.

    How to make make these muffins

    Step 1: Preparation

    Start by grating the apple. I like to coarsely grate it using a box grater, but you could also finely chop it if that's easier.

    You could also whizz it up in your food processor or Thermomix (speed 5, 3 seconds).

    Also sift together your dry ingredients - flour, baking powder and salt - and set aside.

    Step 2: Make the batter

    I like to use an electric hand mixer for this. You can also use a stand mixer.

    Just be sure to fold in the blueberries by hand at the end, otherwise they could all break up and go mushy.

    Start by creaming together the butter and sugar until light and fluffy.

    Creaming together butter and sugar.

    Next, add the eggs in one at a time. It's important to make sure that each egg is incorporated before adding the next one, or your batter may curdle.

    Adding egg to muffin batter.

    Then stir in the vanilla extract and grated apple.

    Now fold in (use a large metal spoon for this) the dry ingredients and the milk. You need to alternate this, making sure each is mixed in before adding the next. However, be careful not to over-mix.

    • ⅓ flour
    • ½ milk
    • ⅓ flour
    • ½ milk
    • ⅓ flour

    And finally, fold in the blueberries.

    Mixing blueberries into muffin mixture

    Step 3: Bake the muffins

    Use an ice cream scoop to divide mixture into muffin tray lined with cases. If you like, add an extra blueberry or two to the top of each muffin to make them look perfect.

    Bake in oven for around 20 minutes, or until an inserted knife comes away clean.

    Apple blueberry muffins in baking tray.

    Allow them to cool for a couple of minutes in the tray and then transfer them to a cooling rack.

    Apple and blueberry muffins

    FAQs and Top Tips

    Can you freeze these muffins?

    Yes, these blueberry and apple muffins freeze really well. Freeze them in a freezer bag or airtight container and store in the freezer for up to 3 months. I add them frozen to my kids' lunchboxes and they are ready to eat by lunch time.

    Should you use fresh or frozen blueberries in muffins?

    You can use either. If using frozen berries, there is no need to defrost them first - just add them into the muffin batter frozen.

    You may also like these recipes:

    • Peanut Butter Chocolate Chip Cookies
      Peanut Butter Chocolate Chip Cookies
    • Cheese and Bacon Muffins.
      Cheese and Bacon Muffins
    • Traditional English Scones Recipe (plus step by step guide)
      Traditional English Scones Recipe (plus step by step guide)
    • Easy Chocolate Cupcakes
      Easy Chocolate Cupcakes

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @mamalovestocookblog and follow along on Pinterest and Facebook! Enjoy!!! 

    Mama Loves to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    Apple Blueberry Muffins.

    Apple Blueberry Muffins

    These apple blueberry muffins are moist and delicious and a great way to add some extra fruit to lunchboxes!
    4.49 from 58 votes
    Print Pin
    Course: Baking
    Cuisine: International
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 15 Muffins
    Calories: 193kcal
    Author: Marianne Rogerson

    Equipment

    • Cupcake Liners
    • Muffin Tray
    • Cookie Scoop Set

    Ingredients

    • 125 g / ½ cup butter
    • 180 g / 1 cup brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 apples coarsely grated or finely chopped
    • 260 g / 2 cups all purpose flour
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • 125 ml / ½ cup milk
    • 125 g / ¾ cup blueberries

    Instructions

    • Pre-heat oven to 180C / 370F.
    • Cream together butter and sugar until fluffy.
    • Add eggs, one at a time, ensure each one is fully incorporated before continuing.
    • Stir in vanilla extract.
    • Stir in grated apple.
    • In a separate bowl, sift together the flour, baking powder and salt.
    • Fold in the flour mixture and milk, alternating ⅓ flour, ½ milk, ⅓ flour, ½ milk, ⅓ flour.
    • Fold in blueberries.
    • Use an ice cream scoop to divide mixture into muffin tray lined with cases.
    • Bake in oven for around 20 minutes, or until an inserted knife comes away clean.

    Notes

    1. You can substitute with white sugar if that is all you have. However, I find that brown sugar helps make the muffin rich and moist.
    2. You can use any apples you like for these blueberry apple muffins. I usually use either Royal Gala or Pink Lady or some other variety of red apple. You can also use green apples, but the result may be a little less sweet.
    3. You can use either fresh or frozen blueberries. If using frozen berries, there is no need to defrost first - just add frozen berries to the muffin batter.

    Nutrition

    Calories: 193kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 209mg | Fiber: 1g | Sugar: 15g
    Tried this Recipe? Pin it for Later!Mention @mamalovestocookblog or tag #mamalovestocook!
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