Blueberry Apple Muffins
These blueberry apple muffins are packed with juicy blueberries and tender pieces of apple. Sour cream keeps them soft and moist, while turbinado sugar creates a lightly crunchy, bakery-style top.
Servings: 12
Calories: 200kcal
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.