These apple blueberry muffins are moist and delicious and a great way to add some extra fruit to lunchboxes!
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!
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.
This recipe uses the following ingredients.
- 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.
- 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
- 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.
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.
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.
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.
Allow them to cool for a couple of minutes in the tray and then transfer them to a cooling rack.
FAQs and Top Tips
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.
You can use either. If using frozen berries, there is no need to defrost them first - just add them into the muffin batter frozen.
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Apple Blueberry Muffins
- Cupcake Liners
- 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
- 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.
- 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.
- 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.
- 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.