These blueberry apple muffins are great for breakfast. They combine sweet blueberries, crisp apples, and a touch of cinnamon. The muffins are soft and fluffy inside, with a nice crumb on top. They are perfect for a wholesome breakfast as well as for snacks.
Blueberry apple muffins are tasty any time of the year. They are especially popular in late summer and early fall when the fruits are in season.
You can make blueberry apple muffins anytime using frozen blueberries or apples available year-round. When you crave these muffins, you’re ready to bake at any time, whether it’s summer or cozy winter.
This was inspired by my The best apple cinnamon muffins on this site, which I made using only apples. That recipe served as the basic recipe for all my muffin recipes. Feel free to try any of my muffin recipes, and I’m sure you’ll love them!
Ingredients for breakfast muffins.
- all-purpose flour
- sugar
- eggs
- oil
- blueberries
- apple
- cinnamon powder
- vanilla extract
- baking powder
- baking soda
- salt
See the recipe card for quantities.
Instructions to make blueberry apple breakfast muffins
- Add the eggs and sugar to a mixing bowl, and beat well with an electric hand mixer until well combined.
- Add oil to the beaten egg mixture for muffins and beat for a few seconds.
- Sift all the dry ingredients into the beaten egg mixture.
- Mix the dry ingredients with the wet mixture until it is well incorporated. Make sure not to over-mix the muffin batter.
5. Add vanilla extract to the mixed muffin batter and gently mix the batter.
6. To finish, gently fold the blueberries and chopped apples into the muffin batter.
7. Preheat the oven to 180 degrees. Fill three-fourths of the muffin liners as shown.
8. Bake for up to 15 minutes or until a skewer inserted into the center comes out clean. Baking time may vary as every oven is different.
Allow the muffins to cool on a rack. Enjoy blueberry apple muffins for breakfast or as a snack. They make the perfect treat to pack in a kid’s snack box.
Hint: When using thin muffin or cupcake liners, use two liners to help the batter hold the shape of the muffins.
Substitutions & Variations for blueberry apple breakfat muffins.
- I used all-purpose flour for this recipe, but you can also use whole wheat flour or a 50:50 blend of both types. Keep in mind that the texture and colour will be different.
- Brown sugar is the best substitute for the sweetener in blueberry apple muffins. However, you can substitute sweeteners like palm sugar or coconut sugar.
- If fresh fruits are not available, feel free to add dried berries. It works just as well.
- You can substitute strawberries, blackberries, or cranberries in place of blueberries.
- Adding mix-ins like dried fruits and nuts adds an extra deliciousness to the breakfast muffins.
How to store breakfast muffins
You can store muffins at room temperature for a day or two only. Since fresh apples and blueberries are in it, their shelf life is less.
If you make big batches and want to store them for upcoming holidays or parties, cling each muffin separately or place them in a zip pouch and freeze it. The muffins will stay fresh for up to three months.
Thaw the muffins to room temperature and microwave for a few seconds. Serve your blueberry apple muffins for breakfast with coffee or milk.
You can store it at room temperature for a day or two only.
Top tip
Blueberries and apples often sink to the bottom of muffin batter. To keep them from sinking, lightly coat the fruit with a little flour before mixing it in. This will help distribute the fruit evenly throughout the muffins.
FAQ
Yes, you can! Skip the egg and add curd or yogurt, applesauce, or mashed bananas. The quantity differs according to the flour measurements.
To make gluten-free blueberry apple muffins, substitute all-purpose flour with gluten-free all-purpose flour or almond flour.
Yes, you can use bananas and any berry fruits. You can try and explore with fruits. The sky is the limit.
Related
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Recipe Card 📖
Blueberry Apple Breakfast Muffins
Ingredients
- 1¼ cup all-purpose flour
- 2 eggs
- ¾ cup sugar
- ⅓ cup oil
- ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon powder
- 1 cup blueberries
- 1 apple (Core and dice into cubes )
- ⅛ salt
Instructions
- Add the eggs and sugar to a mixing bowl, and beat well with an electric hand mixer until well combined.
- Add oil to the beaten egg mixture for muffins and beat for a few seconds.
- Sift all the dry ingredients into the beaten egg mixture.
- Mix the dry ingredients with the wet mixture until it is well incorporated. Make sure not to overmix the muffin batter.
- Add vanilla extract to the mixed muffin batter and gently mix the batter.
- To finish, gently fold the blueberries and chopped apples into the muffin batter.
- Preheat the oven to 180 degrees. Fill the muffin liners to three-fourths.
- Bake for up to 15 minutes or until a skewer inserted into the center comes out clean. Baking time may vary as every oven is different.
- Allow the muffins to cool on a rack. Enjoy blueberry apple muffins for breakfast or as a snack. They make the perfect treat to pack in a kid’s snack box.
Notes
Nutrition
JAYANTHY
Lovely muffins!
JAYANTHY
Thank you!
Asokan
Beautiful muffins.