Apple & BlackBerry Muffins
Rated 5.0 stars by 1 users
Cuisine
British
Servings
Makes 12
Prep Time
15 minutes
Cook Time
25 minutes
Calories
260
These apple and blackberry muffins are tender, lightly spiced and gloriously fruity, studded generously with tart blackberries and sweet chunks of apple. As they bake, the fruit softens and releases little pockets of juice, creating bursts of flavour through the light, buttery crumb.
The apples bring natural sweetness and moisture, while the blackberries add a gentle sharpness that keeps everything balanced. A whisper of cinnamon runs through the batter, warming each bite without overwhelming the fruit. Baked until golden-domed with slightly crisp tops, these muffins are tender inside and wonderfully satisfying.
Perfect for breakfast on the go, afternoon tea or laid out on a platter for guests to help themselves, these apple and blackberry muffins feel homely yet special. They’re the kind of bake that makes the kitchen smell of autumn fruit and spice, simple enough for a Tuesday morning but lovely enough to serve with pride.
WHY YOU’LL LOVE MAKING THESE APPLE & BLACKBERRY MUFFINS
Beautiful seasonal fruit — apples and blackberries are a classic autumn pairing that tastes as good as it looks.
Quick and unfussy — no mixer needed, just fold together and bake.
Moist, tender crumb that stays fresh for days when stored properly.
Gorgeous to serve — the jewel-toned berries and golden tops make them effortlessly appealing.
Perfect for breakfast, brunch, lunchboxes or afternoon coffee.
Adaptable — swap in raspberries, blueberries or pears depending on what you have.
A cosy, reliable bake that works just as well for everyday mornings as it does for weekend gatherings.
Ingredients
- 175g butter, softened
- 175g caster sugar
- 3 eggs
- 1/2 tsp vanilla bean paste
- 175g self raising flour
- 2 tart apples, peeled, cored, finely sliced
- 225g blackberries
Directions
Line a 12 holed muffin tin and preheat your oven to 180c/350f/gas 4.
- Using an electric hand mixer, mix the butter and sugar together until light and fluffy.
- Add the vanilla bean paste and the eggs, one by one, incorporating each one as you go.
- Fold the flour through gently until just combined.
Next, fold 2/3 of the blackberries through the mixture and one of the apples. Pour the mixture into the prepared tin. Arrange the remaining apple slices and blackberries on the top and sprinkle over the brown sugar. Bake for around 20-25 minutes or until gently browned and an inserted skewer comes out clean.
Remove the muffins from the oven and cool for a few minutes in the tin before placing on a wire rack to cool briefly.
Serve the muffins dusted with icing sugar (and ice cream on the side, won’t go amiss).
Recipe Note
Apples — Use a firm, slightly tart variety like Granny Smith or Braeburn that holds its shape when baked. Bramley works beautifully if you want more sharpness. Peel and cut into small chunks, roughly 1cm, so they distribute evenly through the batter.
Blackberries — Fresh are ideal, but frozen work perfectly well. If using frozen, don’t thaw them first — fold them in straight from the freezer to prevent the colour bleeding too much into the batter. Pat fresh blackberries gently with kitchen paper if they’re very wet.
Spices — A light hand with cinnamon is key here; you want warmth, not domination. If you love spice, add a tiny pinch of nutmeg or mixed spice, but keep it subtle so the fruit remains the star.
Sugar — Caster sugar in the batter keeps the crumb light. For extra texture, sprinkle a little demerara on top before baking — it creates a lovely crunchy crust.
Mixing — Don’t overmix the batter. Fold everything together gently until just combined — a few lumps are fine. Overmixing develops the gluten and creates tough, dense muffins rather than light, tender ones.
Muffin cases — Use proper muffin cases rather than cupcake cases for the best rise and shape. Paper cases work, but tulip cases or silicone moulds give a particularly beautiful finish.
Baking — Fill the cases generously — about three-quarters full. The muffins should dome beautifully as they bake. They’re ready when a skewer inserted into the centre comes out clean or with just a few moist crumbs.
Storage — Keep in an airtight container for up to three days. They’re lovely at room temperature, but also delicious warmed gently for ten seconds in the microwave with butter after a day or 2.
Variations — Swap blackberries for raspberries, blueberries or diced pear. Add a handful of chopped walnuts or pecans for crunch. A pinch of lemon zest in the batter lifts everything beautifully.
Make ahead — These freeze brilliantly. Cool completely, wrap individually in beeswax wraps or foil, and freeze for up to three months. Defrost at room temperature or warm from frozen in a low oven.
Nutrition
Nutrition
- Serving Size
- 1 muffin
- per serving
- Calories
- 260
- Carbs
- 31 grams
- 11%
- Cholesterol
- 78 milligrams
- 26%
- Fat
- 13 grams
- 17%
- Fiber
- 2 grams
- 7%
- Protein
- 3 grams
- 6%
- Saturated Fat
- 7 grams
- 39%
- Sugar
- 18 grams
- 36%