Easy Apple and Blackberry Muffins
Soft and moist apple and blackberry muffins made with tart Bramley apple, juicy fresh or frozen blackberries, natural yogurt, and cinnamon. These easy fruit muffins take just 10 minutes to prepare and are ready in under 30 minutes.
Servings 12
Calories 203kcal
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Equipment
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 (approx 220g before peeling and coring) 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 tsp Bicarbonate of Soda, 1 tsp 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 tbsp Icing Sugar
Notes
- Bramley apple: I use one Bramley cooking apple weighing approximately 220 g / 8 oz before peeling and coring. I've only tested this recipe with Bramley apples.
- US apple substitute: If Bramley apples aren't available, Granny Smith would be my suggested US substitute because of its tart flavour and firm texture. I haven't tested this substitution in this particular recipe.
- Dice rather than grate: I've tested both methods and 1 cm / ⅜-inch diced apple works best. Grated Bramley releases more moisture and makes the muffin batter wetter.
- Fresh or frozen blackberries: I've tested both and haven't noticed any significant difference in the finished muffins or baking time. Add frozen blackberries straight from the freezer.
- Don't overmix: Fold the wet and dry ingredients together only until combined. Overmixing can make muffins dense and tough.
- Checking for doneness: Insert a skewer into the cake rather than a blackberry. A skewer pushed through the fruit may look wet even when the muffin is fully baked.
- For taller muffin tops: Preheat the oven to 210°C / 190°C fan / 410°F, then immediately reduce it to 190°C / 170°C fan / 375°F when the muffins go into the oven.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze completely cooled muffins for up to 3 months. Defrost at room temperature before serving.
Nutritional Information (Approximate)
Calories: 203kcal | Carbohydrates: 32g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 107mg | Potassium: 80mg | Fiber: 1g | Sugar: 15g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg
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