Who would be able to resist these rustic-looking homemade apple and blackberry muffins? Moist and tender muffins studded with chunky apples and blueberries, then crowned with a crumble topping. Each one of these crumbly baked goods is just perfection! Serve this apple blackberry muffin recipe for breakfast with a hot cup of cinnamon coffee.
Tips on Making Apple Blackberry Muffins
Apples and blackberries make up the great fall fruit duo. They come together in pies, tarts, cakes, and now, muffins. Here’s everything you need to know on how to perfect the best blackberry muffin recipe at home:
- All ingredients should be at room temperature. This helps in getting everything evenly mixed.
- Granny Smith owns the top spot as the best apples for baking and cooking. But you can also use Honeycrisp, Jonathan, Braeburn, and Pink Lady. Toss in a bit of lemon zest to enhance the fruity flavor!
- You can make this recipe with blackberries that are fresh or frozen. There’s no need to thaw frozen blackberries so that their juice will not bleed into the muffin batter.
- Use an ice cream scoop to portion the batter, and fill the muffin cups to only three-fourths full. This ensures that all the muffins bake evenly and that they have just enough space to rise without overflowing.
- Add the fruits last. Blackberries are delicate fruits, so adding them last will lessen the chances of them being mushed up. Add them through a gentle folding motion. Mix in some nuts for extra crunch.
How To Make Crumble-Topped Apple Blackberry Muffins
Savor the delightful combination of tender apples and blackberries with crumble topping in this easy-to-make apple blackberry muffins recipe.
Preheat oven to 400 degrees F.
Line muffin tray with muffin liners. Set aside.
In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, and ¼ teaspoon of nutmeg. Mix together.
In another bowl, combine sugar, applesauce, milk, egg, and vanilla.
Whisk until no lumps remain.
Add the wet ingredients to the flour mixture ⅓ part at a time, stirring until just combined.
Gently fold in apple and blackberries.
In a bowl, stir together the brown sugar, oats, and the remaining ½ teaspoon nutmeg.
Portion batter into the muffin tray.
Sprinkle the tops with the crumb topping.
Bake for 20 to 25 minutes, or until a toothpick inserted comes out moist.
Serve warm and enjoy!
Commonly Asked Questions
Can I substitute blueberries for blackberries?
Yes. Most berries are interchangeable. For most blackberry recipes, you can also use raspberries, huckleberries, currants, acai, strawberries, and pomegranate.
What is the secret to making moist muffins?
Using sour cream significantly makes the muffins moister than using milk. This is because sour cream has a higher fat content. It makes the muffins moist while also adding creaminess.
How can I make my muffins light and fluffy?
Baking powder and baking soda are the leaveners that make the muffins rise. Check and make sure that what you’ll be using is of good quality and not expired. Aside from that, make sure that all ingredients are at room temperature. This ensures that the maximum amount of air will be trapped resulting in the fluffiest muffins.
Make our easy crumble-topped apple blackberry muffins, an elegant-looking deliciously moist dessert filled with apples and blackberries, in under 30 minutes. These muffins are the perfect breakfast choice with coffee but would taste magnificent as an afternoon snack as well.
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