I absolutely love adding fruit to baked goods, especially when I can enjoy them for breakfast. These blueberry apple muffins combine juicy blueberries and tender pieces of apple in a soft, moist muffin with a lightly crunchy sugar topping.
My teenage boys gobble these up in no time, so they never last long in our house. Sour cream keeps them tender without making them heavy, and they’re the perfect yummy fall breakfast when you have an extra apple lying around!
If you have more apples to use, these 3-ingredient apple muffins are another easy breakfast option.
Why This Recipe Works
These muffins strike the right balance between special and simple. They look pretty enough to serve at a fall brunch or afternoon tea, but the batter comes together quickly with familiar baking ingredients.
- You only need one apple. It’s a practical way to use the last apple in the fruit bowl.
- No milk is needed. Sour cream provides the dairy and helps create a rich, tender texture.
- There is no separate topping to mix. Turbinado sugar gives the tops a subtle crunch and bakery-style sparkle.
- They work for more than breakfast. Pack them in lunch boxes, serve them as an afternoon snack or add them to a brunch spread.
- The recipe makes an even dozen. Enjoy them right away or freeze a few for another morning.
Ingredients for Blueberry Apple Muffins
Butter: Salted or unsalted butter will work. If using salted butter, reduce the added salt to 1/4 teaspoon rather than leaving it out entirely. Let the butter soften to room temperature so it creams easily with the sugar.
Granulated sugar: Sweetens the batter and helps create soft, lightly golden muffins. Light brown sugar can replace a portion of it for a slightly richer flavor, but I would not use a liquid sweetener because it can change the consistency of the batter.
Eggs: Let the two eggs come to room temperature for more even mixing.
Sour cream: This is the secret to soft, moist muffins without adding milk. Plain full-fat Greek yogurt is the best substitute and can be used in an equal amount.
All-purpose flour: Measure the flour by spooning it into the measuring cup and leveling the top. Scooping directly from the bag can pack in too much flour and produce dry muffins. See the dietary options below for a gluten-free substitution.
Baking powder and baking soda: These work together to help the muffins rise. Check the expiration dates before baking because older leavening agents may produce short, dense muffins.
Salt: Fine sea salt or table salt will distribute most evenly throughout the batter.
Blueberries: Fresh or frozen blueberries will work. See my tips below for adding frozen berries without thawing them first.
Apple: Peel, core and chop one large apple into 1/4- to 1/2-inch pieces so they soften evenly as the muffins bake. Firm baking apples hold their shape best, but you can use whichever variety you have available.
Turbinado sugar: Sprinkle it over the batter before baking to give the muffin tops a lightly crunchy, sparkly finish. Coarse sugar works best, but granulated sugar can be used in a pinch. For a more substantial topping, use the optional crumb topping below.
How To Make Blueberry Apple Muffins
- Prepare the muffin pan. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or generously coat each cup with cooking spray.
- Mix the wet ingredients. Using a stand mixer fitted with the paddle attachment or a large bowl and hand mixer, beat the softened butter and granulated sugar until combined. Add the eggs and sour cream, then beat on medium-low speed until creamy.
- Add the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Gradually add the dry mixture to the wet ingredients, mixing on medium-low speed just until combined. Do not overmix.
- Add the fruit. Add the blueberries and chopped apple chopped into 1/4- to 1/2-inch pieces to the muffin batter.
- Fold in the fruit. Using a spoon or spatula, gently fold the blueberries and apple into the batter until evenly distributed. Avoid overmixing.
- Fill the muffin cups. Divide the batter evenly among the 12 prepared muffin cups. Sprinkle turbinado sugar over the top of each muffin.
- Bake the muffins. Bake for 25 to 28 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling. Enjoy warm or at room temperature.
Recipe Notes
- The batter will be thick. This is normal and helps keep the apples and blueberries suspended throughout the muffins.
- Use all of the batter. Divide it among the 12 cups even though they will look very full. This helps create tall, bakery-style muffin tops.
- Lightly coat the liners if needed. Give paper liners a light coating of cooking spray or use nonstick parchment liners to reduce sticking.
- Avoid overbaking. Begin checking at 25 minutes. The muffins are done when a toothpick comes out clean or with a few moist crumbs.
Best Apples for Baking Muffins
Choose a firm, crisp apple that will soften in the oven without disappearing into the muffin. Honeycrisp and Granny Smith are my favorite choices for these blueberry apple muffins.
Honeycrisp adds plenty of sweetness, while Granny Smith provides a brighter, tart flavor that stands out against the sweet blueberries.
Other good baking apples include:
- Braeburn
- Crispin
- Fuji
- Golden Delicious
- Pink Lady
Gala, McIntosh and Red Delicious apples can also be used, but their softer texture will break down more during baking. The muffins will still taste good, but the pieces of apple may not remain as distinct.
Whatever variety you choose, cut the apple into small, evenly sized pieces so it cooks through in the same amount of time as the muffins.
Can I Substitute Another Berry?
Yes. Replace the blueberries with an equal amount of raspberries, blackberries or chopped strawberries. Fresh or frozen berries will work, but do not thaw frozen fruit before folding it into the batter.
Raspberries are delicate, so fold them in very gently. If using strawberries or large blackberries, chop them into blueberry-sized pieces so they are evenly distributed and do not add large pockets of moisture to the muffins.
How To Make a Crumble Topping
For sweeter, bakery-style blueberry apple muffins, replace the turbinado sugar with this simple crumble topping:
- Combine 1/2 cup packed brown sugar, 1/2 cup all-purpose flour and 3 tablespoons melted butter in a small bowl.
- Stir with a fork until coarse crumbs form.
- Divide the crumble evenly among the unbaked muffins.
- Bake as directed, beginning to check the muffins at 25 minutes.
Can I Make These Muffins Gluten-Free?
Yes. Replace the all-purpose flour with an equal amount of a 1-to-1 gluten-free baking flour that contains xanthan gum. Do not use oat flour alone because it behaves differently and may produce muffins that are dense or fragile.
I have not tested every gluten-free flour blend, so the final texture may vary slightly by brand. No other ingredient changes should be necessary.
Can I Use Frozen Blueberries?
Yes. Use the full cup of frozen blueberries and add them directly from the freezer without thawing. Thawed berries release more liquid and are more likely to bleed into the batter.
Fold the frozen berries into the batter gently and bake the muffins right away. They may need an additional minute or two in the oven, so check that a toothpick inserted into the center comes out clean or with a few moist crumbs.
Frozen blueberries may tint the batter slightly, but this will not affect the flavor.
How To Serve Apple Blueberry Muffins
I love these muffins warm with a generous schmear of butter. Apple butter, blueberry jam or this easy apple topping would also be delicious.
Serve them on their own for a quick breakfast or snack, or pair them with eggs, bacon and fresh fruit as part of a larger breakfast or brunch.
How To Store and Reheat Muffins
These muffins are easy to make the night before. For the best rise and texture, bake them ahead rather than refrigerating the prepared batter overnight.
Allow the muffins to cool completely before storing them. Place them in an airtight container lined with a paper towel, then add another paper towel over the top. The paper towels help absorb excess moisture and keep the muffin tops from becoming sticky.
Store the muffins at room temperature for 2 to 3 days. To warm an individual muffin, microwave it for 10 to 15 seconds.
Can You Freeze Blueberry Apple Muffins?
Yes. Remove the paper liners, wrap the cooled muffins individually and place them in an airtight freezer bag or container. Freeze for up to 3 months.
Thaw frozen muffins at room temperature or microwave one for about 30 seconds, adding more time in 10-second increments as needed. To warm several at once, place them in a 300-degree F oven for 10 to 15 minutes.
More Apple Breakfast Recipes
Put an extra apple or two to good use with one of these easy breakfast recipes:
- Make a batch of 3-ingredient apple muffins when you need an especially simple breakfast.
- Add caramel apple pancakes to your next cozy fall breakfast.
- Try these banana applesauce pancakes for a dairy-free and vegan option.
Blueberry Apple Muffins
Ingredients
- 4 tbsp butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup sour cream
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup blueberries fresh or frozen
- 1 large apple peeled, cored and chopped into 1/4- to 1/2-inch pieces
- 3 tbsp turbinado sugar
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or generously coat each cup with cooking spray.
- Using a stand mixer fitted with the paddle attachment or a large bowl and hand mixer, beat the softened butter and granulated sugar until combined. Add the eggs and sour cream and beat on medium-low speed until creamy.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Gradually add the dry mixture to the wet ingredients, mixing on medium-low speed just until combined. Do not overmix.
- Add the blueberries and chopped apple. Gently fold the fruit into the batter with a spoon or spatula until evenly distributed.
- Divide all of the batter evenly among the 12 prepared muffin cups. The cups will be very full. Sprinkle the turbinado sugar evenly over the tops.
- Bake for 25 to 28 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.
Notes
- The batter will be thick. This is normal and helps keep the fruit suspended throughout the muffins.
- Divide all of the batter among the 12 cups, even though they will look very full. This helps create tall, bakery-style muffin tops.
- If using frozen blueberries, add them directly from the freezer without thawing. The muffins may need an additional minute or two in the oven.
- Mix the batter only until the ingredients are combined. Overmixing can produce dense or tough muffins.
- Lightly coat paper liners with cooking spray or use nonstick parchment liners to reduce sticking.
- Store cooled muffins in an airtight container at room temperature for 2 to 3 days. Freeze for up to 3 months.The batter should be thick and the muffin cups should be very full. Use all of the batter to create tall, bakery-style muffin tops.
Krista
This doesn’t tell you how many eggs you need
Megan Porta
2 eggs! Missed this in the recipe card, thank you!!