These fruit-filled, rustic looking blueberry apple muffins are the perfect breakfast accompaniment or grab-and-go snack.
Jump to RecipePlease note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Okay, now I know what you’re thinking…these muffins don’t look great. I’m going with the descriptor “rustic”, but I won’t lie, they aren’t pretty. HOWEVER, they are delicious and honestly, isn’t that the important part?! :P
The prep work for these muffins is simple. Just wash the blueberries and peel and chop the apple into small pieces (~1/2″). I used a pink lady apple for this recipe because that’s what I had on hand, but you could use any red apple.
Then, in a large mixing bowl, beat the egg, milk, and melted butter until combined.
In a medium mixing bowl, stir together all the dry ingredients.
Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be somewhat thick. Then, gently fold in the blueberries and apples. To make sure the fruit is evenly dispersed throughout the batter I added some of the fruit, folded it in, added more, folded it in, and repeated until it was all incorporated in the batter.
Spoon the muffin batter into silicone baking cups, filling each cup about 3/4 full. You can overfill the cups a bit, if needed, since the denseness of this batter doesn’t rise a ton.
Bake the muffins at 400 degrees Fahrenheit for 20-24 minutes or until the tops are golden-brown and a toothpick inserted into the center of the muffin comes out clean.
Let your muffins cool on a wire cooling rack and enjoy! Store any leftover muffins in an airtight glass container for up to 3-5 days. Note that due to all the fruit in these muffins (and lack of preservatives) they will spoil relatively quickly. To extend their life, you can store them in the fridge. I’ll be honest though, they don’t last long in our house because they get eaten right away!
If you try this recipe, please be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Blueberry Apple Muffins
Ingredients
- 1 large egg
- 1/2 cup milk
- 1/2 cup salted butter melted
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup packed brown sugar
- 1 tbsp ground flax
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup blueberries
- 1 cup apple peeled and chopped into 1/2" pieces
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large mixing bowl, beat the egg, milk, and butter until combined.
- In a medium mixing bowl, stir together the whole wheat flour, rolled oats, brown sugar, ground flax, baking powder, and salt.
- Add dry ingredients to wet ingredients and stir until just combined.
- Gently fold in the blueberries and apple.
- Spoon batter into silicone baking cups, filling each baking cup about ¾ full. Arrange filled baking cups on a baking sheet.
- Bake for 20-24 minutes, or until tops are golden-brown and toothpick inserted into the center comes out clean. Allow to cool on wire cooling rack.
Notes
- Store muffins in an airtight glass container for up to 3-5 days. To keep fresher for longer, store in the refrigerator.