These bakery-style muffins are sweet, very moist, and easy to make. They will rise and bake to a golden brown, with bursting blueberries and apple pieces throughout. They are ready in 45 minutes and freeze wonderfully.
Surprisingly good
This is a solid muffin recipe with a unique flavor combination that I wasn't expecting to be so delicious. But it is. The sweet apple pieces and the juicy blueberries make a great pair.
They're close siblings to the sweet and tangy buttermilk blueberry muffins if you want to try them.
- Easy to make: the batter comes together in no time so you can whip them up at a moment's notice.
- Make ahead: they keep well for a day (no more) at room temperature, covered or in an airtight container, and freeze wonderfully. In both cases, I suggest warming them in a medium oven (350°F/180°C) before eating.
- Adaptable: use fresh or frozen blueberries. I use orange zest with tart green apples (Granny Smith), but lemon zest is a great combination if you opt for sweeter baking apples.
We love unique flavor combinations around here, and I added several this past year, like zucchini carrot muffins and pumpkin banana muffins.
FAQ
Too much mixing or beating the batter is, in my experience, the main culprit. The ingredients have to be lightly mixed just until integrated. Use a spatula or whisk for best results, as it's hard to overmix a muffin batter is folding it by hand.
Yes, you can! And it's a great way to have them handy for hectic mornings or weekend brunch. Wrap them well in plastic wrap and aluminum foil and freeze for up to a month. Let them thaw at room temperature, uncovered, and warm slightly in the oven to regain texture and softness.
A mix of oil and butter, not overbaking the muffins, and not overmixing or beating the batter. Using oil adds richness and moisture while butter adds flavor. Mixing the dry and wet ingredients *just* until moistened and not overbaking the muffins will ensure fluffy ones.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Blueberries: you can use fresh or frozen berries.
- Apple: I use Granny Smith, the green ones, because they're tart and hold their shape very well after baking. But any baking apple can be used. Consider that the muffins will probably be sweeter due to using red apples.
- Sugars: Both white granulated and brown sugar are used. Each adds something to the recipe, but you can use only one (1 cup total) if that's all you have.
- Milk: whole milk, reduced-fat milk, and even almond milk can be used.
- Vegetable oil: I use sunflower oil, which is neutral, but coconut oil, canola, or even light olive oil can be used.
- Eggs: large, fresh.
- Flour: this recipe works with both all-purpose flour and cake flour.
- Baking powder: make sure it's not expired. It's used as a leavening, to make the muffins rise well during baking.
Steps to make blueberry apple muffins
This is an old-fashioned muffin recipe made by mixing the wet ingredients in a bowl and the dry ingredients in another large mixing bowl and then combining the two. So easy!
You only need a whisk and a spatula to fold the fruit at the end.
- Sifting dry ingredients: it's important to add air to the batter and dissolve any clumps.
- Stir the dry ingredients and zest together. Make sure they're well combined, especially that the baking powder and salt are well distributed.
- Whisk the wet ingredients together in a medium bowl. Use a whisk; there's no need to beat.
- Add the liquid ingredients to the dry ones all at once. Fold the fruit gently with a spatula so you don't smash the berries.
Baking
Crunchier topping: you can add a sprinkling of sugar (half a teaspoon) to each muffin top before baking.
Muffin tin: I like to use paper liners (paper cups or muffin liners) because it's easier to clean afterward, they keep the muffins moist, and are great if you want to transport them. But you can simply butter or use baking spray for the muffin pan.
- Filling the pan: make sure you distribute the fruit throughout the batter. I like to use an ice cream scoop to fill them with the same amount. Don't go over ¾ of their capacity.
- When are the muffins done? Take the baking time given in the recipe as your guide and check five minutes earlier and see if the tester or toothpick comes out clean. All ovens are different so it might take a few minutes more or less than specified.
Vintage Kitchen Tip
This is not the recipe to use an electric or stand mixer as it will overmix the batter. Use a whisk and two bowls, and then a spatula to fold in the fruit.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Light mixing: you mustn't overmix the batter if you want a tender muffin.
- Apple: I use Granny Smith, the green ones, because they're tart and hold their shape very well after baking. But any baking apple can be used. Consider that the muffins will probably be sweeter due to using red apples.
- Berries: fresh berries are always my first choice, but these homemade muffins can be made year-round with frozen raspberries. Add them to the batter straight from the freezer; no need to thaw them.
- Extra citrus flavor: use a teaspoon or two of orange or lemon juice (depending on which you're using) and add it to the batter with the zest.
Related recipes you might like:
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Easy Blueberry Apple Muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon, or more if you want a stronger flavor
- ⅔ cup white granulated sugar
- ⅓ cup light brown sugar
- 2 eggs, at room temperature
- ¾ cup milk, at room temperature
- ½ cup vegetable oil, I use sunflower
- ½ teaspoon vanilla extract
- 1 teaspoon orange zest, or lemon
- ¾ cup blueberries, fresh or frozen (unthawed)
- ¾ cup chopped apple
Instructions
- Preheat the oven to 350ºF (180ºC).
- Line 12 regular muffin tins with paper liners or butter/spray the pans.
- In a large bowl, mix the dry ingredients: 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, ¼ teaspoon ground cinnamon, ⅔ cup white granulated sugar and ⅓ cup light brown sugar. Mix to combine.
- In a medium bowl, whisk 2 eggs, ¾ cup milk, ½ cup vegetable oil and ½ teaspoon vanilla extract. Do not beat, but mix well until no streaks of egg whites remain.
- Add 1 teaspoon orange zest.
- Add the wet ingredients at once to the bowl with the dry ingredients.
- Mix until you barely have streaks of flour, but do NOT overmix. It will be lumpy and not completely mixed and that is fine.
- Add ¾ cup blueberries and ¾ cup chopped apple, and mix lightly. Be careful not to mash the berries. Use a rubber spatula.
- Divide evenly among the muffin cups or muffin liners.
- Bake for 25 minutes, until the top is cracked, golden brown, and a cake tester or toothpick inserted in the center comes out clean. Don't overbake.
- Let cool on a wire rack and eat warm or let cool down completely.
- They are best eaten the day they are made, but you can keep them for a day at room temperature covered or wrapped.
- Store leftovers, covered in plastic wrap or in an airtight container, in the refrigerator for a few days or frozen for a month.
Rhonda Trout says
I make blueberry muffins as they are my husbands faviorate. Today I made these for breakfast. They were a hit. It made 12 regular size muffins and 3 large size. My husband has been snaking on them all day. Love the added apple. I used lime peal and juice, as well as frozen blue berries,
turned out so delicous. Easy to put together. Thank you.
Paula Montenegro says
Thank you for letting me know Rhonda! I also make large batches and freeze them. Have a great week.