Ingredients
Units
- 2 cups (280g) all-purpose or cake flour
- 2/3 cup white granulated sugar
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon (or more if you want a stronger flavor)
- 2 eggs, at room temperature
- 3/4 cup milk, at room temperature
- 1/2 cup vegetable oil (I use sunflower)
- 1/2 teaspoon vanilla extract
- 1 tablespoon orange zest (or lemon)
- 3/4 cup blueberries, fresh or frozen (do not defrost)
- 3/4 cup chopped apple
Instructions
- Preheat the oven to 350ºF / 180ºC.
- Line 12 regular muffin tins with paper liners or butter/spray the pans.Â
- In a large bowl, mix the dry ingredients: sifted flour, baking powder, salt, cinnamon, and both sugars. Mix to combine.
- In a medium bowl, whisk eggs, milk, oil, and vanilla. Do not beat but mix well until no streaks of egg whites remain.
- Add the 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 the blueberries and 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.Â
- 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.Â
Notes
- Organization:Â 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:Â 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.Â
- Light mixing: it's important that you don't overmix this muffin batter.
- 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:Â 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12
- Calories: 249
- Sugar: 19.1 g
- Sodium: 118.5 mg
- Fat: 10.1 g
- Carbohydrates: 36.4 g
- Fiber: 1.1 g
- Protein: 3.8 g
- Cholesterol: 31.3 mg