Apple Blueberry Muffins
These apple blueberry muffins are moist and delicious and a great way to add some extra fruit to lunchboxes!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Baking
Cuisine: International
Servings: 15 Muffins
Calories: 193kcal
- 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.
Calories: 193kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 209mg | Fiber: 1g | Sugar: 15g