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Apple Blueberry Muffins.
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4.59 from 72 votes

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
Cook Time20 minutes
Total Time35 minutes
Course: Baking
Cuisine: International
Servings: 15 Muffins
Calories: 193kcal
Author: Marianne Rogerson

Equipment

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