Apple Blueberry Muffins

About this recipe

• 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.

Ingredients

• 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. They each add something to the recipe, but you can use only one of them (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.
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Vanilla - I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
• Cinnamon: any ground cinnamon you normally use works fine. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon. 
• Orange: we use the zest and a Microplane zester/grater is a great tool.

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.

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.

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.
• Crunchier topping: you can add a sprinkling of sugar (half a teaspoon) to each muffin top before baking.

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.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, 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 you keep 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.

How can I make my muffins lighter and fluffy?

Have the ingredients and oven at the right temperatures specified in the recipe. Don't overmix the batter and take them out as soon as a cake tester or toothpick comes out clean.

Why do my berries sink to the bottom of my muffins?

They sink when the batter is too thin and doesn't hold them because the berries weigh more and naturally sink due to gravity. This is not the case with this muffin recipe, they won't sink, and they will distribute throughout the batter.

Why did my muffins turn out dense?

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.

What is the secret to moist muffins?

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.