Easy apple and blackberry muffins made with juicy foraged blackberries, chunks of tart Bramley apple, in a sweet cinnamon spiced fluffy muffin.
Perfect for Autumn picnics, bake sales, and lunch boxes, and ready in under 30 minutes! You might also like my blackberry & apple crumble recipe!
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Flavoured with a hint of ground cinnamon, these blackberry and apple muffins embody the essence of Autumn, making them the perfect way to celebrate the seasonal fruits as summer comes to a close!
👩🍳 Love muffins? Try my easy blueberry and white chocolate muffins too!
Jump to:
✔️ Why you'll love this recipe!
- The recipe uses seasonal fruit and muffins are great for batch baking!
- They're simple and quick to make, making them an easy baking project for the kids.
- Apple and blackberry muffins make a delicious breakfast option or a tasty on-the-go snack.
🛒 Ingredient notes
Blackberries - fresh or frozen blackberries can be used in this recipe.
Bramely Apple - or another tart cooking apple. Substitute with a Granny Smith eating apple if you prefer. Peel and chop the apple into small pieces. Avoid grating it as it creates too much moisture.
Plain Flour - or use self-raising flour and omit the bicarbonate of soda.
Bicarbonate of Soda - the raising agent used in the muffin recipe.
Caster Sugar - or swap for golden caster sugar or light brown sugar.
Cinnamon - a teaspoon of ground cinnamon or substitute for mixed spice or nutmeg.
Yogurt - plain natural yogurt or Greek yogurt. Creme fraiche can also be used.
Butter - unsalted butter which has been melted in the microwave.
Eggs - 2 large free-range eggs at room temperature.
Icing Sugar - to dust
🔪 How to make apple and blackberry muffins
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the dry ingredients in a large bowl.
Two: Whisk together the wet ingredients in a large jug and gently mix them into the dry ingredients with a wooden spoon.
Three: Fold the chopped apple and blackberries through the muffin batter.
Four: Divide the batter equally between a 12 muffin cases. Bake in the oven for 16-18 minutes until cooked. Dust with icing sugar once cool.
Top Tips
- For a high domed muffin, preheat the oven to 20 degrees ABOVE the specified temperature in the recipe card. As soon as you put the muffins in the oven, turn it back down. The high heat will help the raising agent to start working.
- Chop the apple into small pieces (about 1cm dice). The muffins will hold together better if the apple pieces are on the smaller side.
- If using frozen blackberries there is no need to defrost them first.
- Try not to over-mix the muffin batter. Over-mixing will result in tough, chewy muffins. Gently fold in the ingredients, and don't worry if the batter is still a bit lumpy!
🍴 Serving suggestions
Serve the muffins as an after-school snack, pack them into lunchboxes, or take on picnics.
You could also serve the apple and blackberry muffins for dessert with a scoop of vanilla ice cream or a drizzle of maple syrup.
📖 Variations
- Flavour the muffins with orange zest, lemon zest, or vanilla extract instead of cinnamon.
- Sprinkle a crumble topping (or oat streusel topping) over the muffins before baking.
- Add chopped pecan nuts to the muffin batter for crunch.
- Use apple sauce or stewed apples instead of chopped Bramley apples.
- Swap the yogurt for sour cream.
- Use different berries! Raspberries or blueberries work well.
🥡 Storage
Store - Once cooled, place the muffins in an airtight container or cake tin. They will keep fresh for up to 3 days.
Freeze - The apple and blackberry muffins can be frozen for up to 3 months. Defrost at room temperature before serving.
❓ Frequently asked questions
Blackberry season lasts from August to October. Blackberries are at their best in late August and early September.
Bramleys are available all year round as they are picked in August/September and then cold stored through the year to provide a constant supply to customers.
I haven't tried a vegan version of this recipe but you could try substituting the butter and yogurt with a dairy-free alternative and replacing the eggs with apple sauce.
1. Blackberry Jam
2. Blackberry Crumble
3. Blackberry Oat Bars
4. Blackberry Muffins
5. Blackberry and Apple Turnovers
6. Blackberry Compote
7. Blackberry Coulis
😋 More apple & blackberry recipes
- Cinnamon Apple Crumble
- Apple and Blackberry Turnovers
- Apple Flapjacks
- Blackberry Loaf Cake
- Blackberry Crumble
- Blackberry Traybake
More muffin recipes
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!
Recipe
Easy Apple & Blackberry Muffins
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Equipment
- Wooden Spoon
- 12 Hole Muffin Tin
Ingredients
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 teaspoon Bicarbonate of Soda
- 1 teaspoon Cinnamon
- 100 ml Plain Yogurt
- 2 Eggs large
- 140 g Butter melted
- 1 Bramley Apple peeled, cored and chopped into 1cm dice
- 100 g Blackberries
- 1 tablespoon Icing Sugar
Instructions
- Preheat the oven to 190°c (170fan/ Gas 5/ 375F) and line a 12 hole muffin tin with muffin cases.
- Place the dry ingredients in a large bowl.140 g Caster Sugar, 200 g Plain Flour, 1 teaspoon Bicarbonate of Soda, 1 teaspoon Cinnamon
- Whisk together the wet ingredients in a large jug and gently mix them into the dry ingredients with a wooden spoon.100 ml Plain Yogurt, 2 Eggs, 140 g Butter
- Fold the chopped apple and blackberries through the muffin batter.1 Bramley Apple, 100 g Blackberries
- Divide the batter equally between the 12 muffin cases. Bake in the oven for 16-18 minutes until cooked. Dust with icing sugar once cool.1 tablespoon Icing Sugar
Notes
- For a high domed muffin, preheat the oven to 20 degrees ABOVE the specified temperature in the recipe card. As soon as you put the muffins in the oven, turn it back down. The high heat will help the raising agent to start working.
- Chop the apple into small pieces (about 1cm dice). The muffins will hold together better if the apple pieces are on the smaller side.
- If using frozen blackberries there is no need to defrost them first.
- Try not to over-mix the muffin batter. Over mixing will result in tough, chewy muffins. Gently fold in the ingredients, and don't worry if the batter is still a bit lumpy!
- Flavour the muffins with orange zest, lemon zest, or vanilla extract instead of cinnamon.
- Sprinkle a crumble topping (or oat streusel topping) over the muffins before baking.
- Add chopped pecan nuts to the muffin batter for crunch.
- Use apple sauce or stewed apples instead of chopped Bramley apples.
- Swap the yogurt for sour cream.
- Use different berries! Raspberries or blueberries work well.
Chris
Our kids look forward to picking blackberries every year and this recipe is definitely going into the regular lineup. So good! Thanks!
Carrie Robinson
Such a perfect combination of summer and fall flavors! A great breakfast idea for back to school. 🙂
Beth
I love all the fruity goodness in this recipe. I'm so excited to give this one a try.
Shadi
Love how easy this recipe is. Can’t wait to try it this weekend.thank you for the recipe!
Carrie
Muffins turned out tender and delicious. Thanks for the recipe!
Tara
So delicious! And great to find a muffin recipe that doesn't use oil - I can always taste it and it put me off making them. Thank you!
George
Absolutely love these muffins!! Love not having to use oil too!
Will be trying out this same recipe but using the berries for a homemade jam & using it as a blackberry centre filling!
10/10 from me!