Apple and Blueberry Muffins

Name: Apple and Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter (melted); 3/4 cup granulated sugar; 2 large eggs (at room temperature); 1 tsp vanilla extract; 1 cup plain yogurt (or sour cream); 1 cup apple (peeled, cored, and diced); 1 cup blueberries (fresh or frozen)

40 min 12 muffins Easy

All Recipes

Deliciously moist muffins bursting with apples and blueberries, perfect for breakfast or a snack.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

There's nothing quite like biting into a freshly baked muffin, especially when it's filled with juicy apples and plump blueberries. These apple and blueberry muffins are a delightful blend of sweet and tart, offering a burst of fruit flavour in every bite. Perfect for a breakfast treat or an afternoon snack, these muffins are easy to make and even easier to enjoy. Whether you use fresh fruit from a local market or frozen berries from your freezer, these muffins will bring a touch of homemade warmth to your day.

Instructions

Preheat and Prepare

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

Pro tip: Ensure the oven rack is in the middle position for even heat distribution.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Pro tip: Whisking aerates the flour, making the muffins lighter.

Combine Wet Ingredients

In a large bowl, whisk the melted butter and sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and yogurt.

Pro tip: Make sure the melted butter has cooled slightly before adding to prevent cooking the eggs.

Combine Wet and Dry

Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Pro tip: Overmixing can lead to dense muffins.

Fold in Fruits

Gently fold in the diced apples and blueberries, distributing them evenly throughout the batter.

Pro tip: If using frozen blueberries, add them directly from the freezer.

Fill Muffin Cups

Spoon the batter into the prepared muffin cups, filling each about 3/4 full.

Pro tip: Use an ice cream scoop for even portioning.

Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool

Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Pro tip: Cooling on a wire rack prevents the bottoms from becoming soggy.

💡

Tips & Tricks

Use fresh or frozen blueberries; if frozen, do not thaw them to prevent the batter from turning blue.
For a more intense apple flavour, use a combination of sweet and tart apples.
Ensure all your ingredients are at room temperature for even mixing.
Test muffins for doneness by inserting a toothpick in the centre; it should come out clean or with a few moist crumbs.

Frequently Asked Questions

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Add them directly from the freezer to prevent the batter from turning blue.

What type of apples should I use?

Use a mix of sweet and tart apples for a balanced flavour.

How long do these muffins stay fresh?

These muffins stay fresh for up to two days at room temperature in an airtight container.

Can I freeze these muffins?

Yes, freeze them in a freezer-safe bag for up to three months. Thaw at room temperature before serving.

Is it okay to use sour cream instead of yogurt?

Yes, sour cream is a great substitute for yogurt in this recipe.

How do I know when the muffins are done?

Insert a toothpick into the centre; it should come out clean or with a few moist crumbs.

Serving Suggestions

Serve these muffins warm or at room temperature, perhaps with a pat of butter or a drizzle of honey. They pair beautifully with a hot cup of coffee or tea. To make ahead, bake and cool the muffins completely, then store them in an airtight container at room temperature for up to two days. For longer storage, freeze the muffins in a freezer-safe bag for up to three months. Thaw at room temperature before serving.

Nutrition per serving

210

Calories

Protein

Fat

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