Apple Blueberry Muffins
Originally published December 5, 2018, Updated on 11/9/20
These Apple Blueberry muffins have great flavour and texture, are easy to make, and make a great on-the-go breakfast!
Wow, I knew it had been a while since I blogged a new recipe, but looking at it now... if I'd left this til tomorrow, it would have been a full month. Oops!
Things have been busy here. We're mostly settled in, both as far as the house and our new lives go. I'm working my butt off at my spandex costuming business, while also working on editing and formatting Maize Craze.
For his part, my husband is about halfway through finals - he had to go back to university, to become qualified to do the job he was doing for the 20 years before moving to Canada. Yikes!
Anyway. I've been making muffins more often, lately, as they make great grab and go breakfasts for his long commute to the university.
Sometimes they're my tried and true recipes (We've done my Pina Colada Muffins and my Breakfast Corn Muffins recently), and sometimes I just ask what he's in the mood for, and build a recipe around that.
Apple Blueberry Muffins
This week, he was in the mood for apple cinnamon muffins.. but blueberries were on sale and looked good.
We kept the cinnamon in, as not only does cinnamon work well with apple, it also works well with blueberries - this is something he learned as I was working on More Than Poutine - they're the main flavours of Blueberry Grunt!
I'd originally (ie: while mentally planning this recipe at the grocery store) intended to put some maple syrup in, but managed to forget.
These apple blueberry muffins turned out so well, they ended up in regular rotation!
Apple Blueberry Muffin Variations
Over the couple years since I originally posted this recipe, we’ve done this recipe in a few different variations. Here are a few favourites:
Apple Cranberry Muffins
Swap the blueberries out for fresh or frozen cranberries. We usually leave the cinnamon out.
Apple Berry Muffins
Swap out half of the blueberries with either fresh or frozen cranberries, OR raspberries, strawberry slices, etc. Skip the cinnamon.
Apple Blueberry Muffins with Orange
Skip the cinnamon, add the zest of one orange.
Apple Blueberry Cobbler Muffins
Make the recipe as it, but add the streusel topping from my Cardamom Pear Streusel Muffins - but swap out the cardamom in the topping for cinnamon.
Apple Blueberry “Fruit Explosion” Muffins
Make the batter as-is, though we usually skip the cinnamon for this variation.
Divide half the batter among the prepared muffin pan.
Spoon a heaping tsp of blueberry pie filling in the center of each muffin cup.
Dividing remaining batter among muffin tin cavities, completely covering the pie fulling.
More Muffin Recipes!
Are you a fellow fan of muffins? I have some more marvellous muffin recipes for you!
Apple Blueberry Muffins
Breakfast Corn Muffins
Cardamom Pear Streusel Muffins
Gluten-Free Lingonberry Muffins
Healthier Apple Oatmeal Muffins
Maple Pumpkin Spiced Muffins
Peach Cobbler Muffins
Pina Colada Muffins
Raspberry Nectarine Muffins
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Well, the published nonsense, anyway!
Anyway, on to that Apple Blueberry Muffins Recipe!
Apple Blueberry Muffins
Equipment
Ingredients
- 2 ¼ Cups All-Purpose Flour
- ½ Cup Brown Sugar Packed
- ½ Cup Granulated Sugar
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- ½ tso Salt
- 2 Large Eggs Lightly beaten
- ¾ Cup Milk
- ½ Cup Butter Melted and cooled
- 1 tsp Vanilla Extract
- 1 Large Apple
- 1 ½ Cups Fresh or frozen Blueberries
Instructions
- Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
- In a large bowl, combine flour, sugars, baking powder , cinnamon, and salt. Make a well in center of flour mixture; set aside.
- In another bowl, combine eggs, milk, melted butter, and vanilla. Peel and grate the apple; add grated apple to this wet mix.
- Add mixture all at once to the flour mixture, along with the blueberries. Stir just until moistened (batter should be lumpy.) Divide batter between 12 prepared muffin cups, filling each to almost full.
- Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
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