The muffin tastes similar to an apple cake, homemade from scratch, and has the best texture with flavor over any other blueberry muffin recipe I've ever made.
This delicious muffin brings a hint of cinnamon and adds that fall yet still summer combination of flavors.
The batter is so versatile you can create all kinds of different fruit combinations and they will be perfect every time
The muffins are not quick bread tasting, more like a cookie/cake batter muffins, very different consistently and just hard to describe they are so delicious.
Try these muffins with chopped mango, pineapple, or even chopped fresh cherries to mix and match a different batch every time you bake them!
The whole kitchen smells wonderful! I just love quick bread with fruits and this is easy to make and my go-to recipe.
A simple recipe with the measurements and ingredients is at the end of this post just hit print and the ads will disappear.
Making Apple Blueberry Muffins Foolproof Steps to Perfection
- preheat the oven always higher than the recipe calls for (400 degrees) for high top crowns and then lower the oven to 350 after 10 minutes.
- do not overmix the batter, just combine the wet with the dry until moistened for tender muffins
- top with a few blueberries or apples on top before baking them
- these muffins can be served at breakfast, brunch, or a quick dessert with ice cream or whipped cream
- spray the muffin pan generously, or the liners after they are cool to keep them from sticking together
- always blot dry the rinsed fruits
- use any kind of oil we used vegetable
- bake until browned oven temperatures vary around 25 minutes and check them
- store muffins in an airtight container after they cool I usually refrigerate them or freeze them if for smaller families
- use a large ice cream scoop to fill the muffin pan
- let them cool a bit before removing from the pan and use a plastic knife to loosen the edges before lifting out of the pan
Tools for Making Apple Blueberry Muffins
- muffin tin for 18 muffins
- spatula
- paper liners or use cooking oil spray
- mixing bowl
- apple corer
- sharp chopping knife
- measuring spoons and cups
- paper towels to blot the fruit dry
Other Additions and Suggestions for Apple Blueberry Muffins
- raspberries
- strawberries
- blackberries
- chopped mango
- cherry
- peach
- raisin
- pineapple
- coconut
- chocolate chips
Pin for later Apple Blueberry Muffins
Apple Blueberry Cinnamon Muffins
Yield: 18
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Tender, moist muffins with apples, blueberries, and a crunchy topping are perfect for a snack or breakfast.
Ingredients
- 2 cups sugar
- 2 eggs
- 1 cup oil
- 1 tablespoon vanilla
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- Optional: 1/2 teaspoon cinnamon
- 2 cups peeled, cored, diced apples
- 1 cup blueberries more for the top blotted dry in paper towels if washed or wet
Instructions
- Preheat oven to 400 degrees and line the muffin pan with 18 paper liners.
- Place all the wet ingredients and beat together until pale yellow.
- In a clean bowl, whisk together flour, baking soda, powder, salt, and ground cinnamon.
- Add dry ingredients to the creamed mixture and mix until combined do not over-mix.
- This batter is thick like cookie dough.
- Fold in the fruits.
- I use an ice cream scoop to fill each muffin cup space that is greased or use paper liners.
- Optional: sprinkle on the top of each muffin with a cinnamon-sugar mixture. or use a crumb topping below:
- Crumb Topping:
- 1/4 cup,
- 2 tablespoons of softened butter
- 1/2 teaspoon of cinnamon, add some chopped pecans or walnuts and sprinkle this on top before baking the muffins
- Bake at 400 degrees for around 10 minutes then reduce the time to 350 degrees for 15 more minutes. Check to see if the edges are browned and the middle is set with a toothpick. If it's clean they are done.
Notes
Other Additions and Suggestions
- raspberries
- strawberries
- blackberries
- chopped mango
- cherry
- peach
- raisin
- pineapple
- coconut
- chocolate chips
Making Muffins Foolproof Steps to Perfection
- preheat the oven always higher than the recipe calls for (400 degrees) for high top crowns and then lower the oven to 350 after 10 minutes.
- do not overmix the batter, just combine the wet with the dry until moistened for tender muffins
- top with a few blueberries or apples on top before baking them
- these muffins can be served at breakfast, brunch, or a quick dessert with ice cream or whipped cream
- spray the muffin pan generously, or the liners after they are cool to keep them from sticking together
- always blot dry the rinsed fruits
- use any kind of oil we used vegetable
- bake until browned oven temperatures vary around 25 minutes and check them
- store muffins in an airtight container after they cool I usually refrigerate them or freeze them if for smaller families
- use a large ice cream scoop to fill the muffin pan
- let them cool a bit before removing them from the pan and use a plastic knife to loosen the edges before lifting them out of the pan
Nutrition Facts
Calories
292.55Fat (grams)
13.22 gSat. Fat (grams)
1.1 gCarbs (grams)
41.33 gFiber (grams)
1.12 gNet carbs
40.2 gSugar (grams)
24.61 gProtein (grams)
2.87 gSodium (milligrams)
203.76 mgCholesterol (grams)
18.19 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Pin for later Apple Blueberry Muffins
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