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Apple and blackberry muffins on a wooden board.
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5 from 9 votes

Easy Apple & Blackberry Muffins

Easy apple and blackberry muffins made with juicy foraged blackberries and chunks of tart Bramley apples. Ready in under 30 minutes!
Course Baking, Breakfast
Cuisine British
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Calories 203kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 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

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!
 
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. Muffins are best eaten on the day they are made though.
Freeze - The apple and blackberry muffins can be frozen for up to 3 months. Defrost at room temperature before serving.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

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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