Blueberry Apple Muffins Recipe
These blueberry apple muffins are the perfect way to start your day. Made with sour cream instead of milk, these homemade muffins are moist, tender, delicious muffins packed with juicy blueberries and tons of tasty apples! Made with sour cream instead of milk, they’re soft, moist, and NOT crumbly. But you can add a delicious crumble topping!
Servings: 12
Ingredients
- 4 tbsp butter softened
- 3/4 cup granulated sugar
- 2 eggs
- 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
- 1 large apple peeled, cored and chopped
- 3 tbsp turbinado sugar
Instructions
- Preheat oven to 350 degrees F and line a muffin tin with cupcake liners (or spray the cups generously with cooking spray).
- Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter and sugar and beat until combined. Add the eggs and sour cream and beat on medium-low speed until creamy.
- In a separate bowl, combine the flour, baking powder, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Gently fold in the blueberries and apples.
- Divide the batter between the 12 muffin cups. Sprinkle the sugar evenly over the tops. Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted into the centers comes out clean.
Notes
- Spray cupcake liners with cooking spray to avoid sticking.
- The batter will be thick. That is normal for these muffins.
- It will seem like there’s no way all the batter will fit into 12 muffin cups, but it will. It should be heaping, extending up and above the top of the muffin tray. This will help create those big, beautiful, bakery-style muffin tops.