Easy apple and blackberry muffins made with juicy foraged blackberries and tart Bramley apple chunks in a soft, cinnamon-scented muffin.
Ideal for picnics, lunchboxes or bake sales, these muffins are ready in under 30 minutes. They pair wonderfully with other fruit bakes and make a lovely change from everyday muffins.
A touch of ground cinnamon brings out the warm, autumnal notes of the apple and blackberry filling — perfect for enjoying as the seasons change.
✔️ Why you’ll love this recipe!
- Uses seasonal fruit and is ideal for batch baking.
- Simple and quick to make — a great baking project for kids.
- Versatile: great for breakfast, snacks, or packed lunches.
🛒 Ingredient notes
Blackberries — Fresh or frozen both work well; frozen can be used straight from the freezer.
Bramley Apple — Use a tart cooking apple such as Bramley. A Granny Smith can be substituted. Peel and dice into small pieces (about 1cm) rather than grating to avoid excess moisture.
Plain flour — Or substitute self-raising flour and omit the bicarbonate of soda.
Bicarbonate of soda — The raising agent in this recipe.
Caster sugar — You can swap for golden caster or light brown sugar.
Cinnamon — A teaspoon of ground cinnamon gives a warm spice note; you can swap for mixed spice or nutmeg.
Yogurt — Plain or Greek yogurt; creme fraiche works too.
Butter — Unsalted, melted.
Eggs — Two large eggs at room temperature.
Icing sugar — For dusting when cooled.
🔪 How to make apple and blackberry muffins
The recipe card with ingredient quantities and full instructions is at the bottom of the post.
One: Place the dry ingredients into a large bowl.
Two: Whisk the wet ingredients together in a jug, then gently combine with the dry ingredients using a wooden spoon.
Three: Fold in the chopped apple and blackberries, taking care not to over-mix.
Four: Divide the batter evenly among 12 muffin cases and bake for 16–18 minutes until cooked through. Dust with icing sugar once cooled.
Top Tips
- For a high domed muffin, preheat the oven 20°C higher than the recipe temperature. Once the muffins go in, reduce the oven to the correct temperature to encourage a taller rise.
- Keep apple pieces around 1cm dice so the muffins hold together well.
- Frozen blackberries do not need to be thawed first.
- Do not over-mix the batter — gently fold ingredients until mostly combined; a few lumps are fine.
🍴 Serving suggestions
Serve warm or at room temperature as an after-school treat, pack them for lunchboxes, or take them on a picnic.
For dessert, try a warm muffin with a scoop of vanilla ice cream or a drizzle of maple syrup.
📖 Variations
- Add orange or lemon zest, or a splash of vanilla instead of cinnamon.
- Top with a crumble or oat streusel before baking for extra texture.
- Stir in chopped pecans or walnuts for crunch.
- Swap diced apples for apple sauce or stewed apples.
- Replace yogurt with sour cream if you prefer.
- Use other berries such as raspberries or blueberries.
🥡 Storage
Store: Once cool, place muffins in an airtight container. They keep well for up to 3 days, though best on the day they are made.
Freeze: Freeze for up to 3 months; defrost at room temperature before serving.
❓ Frequently asked questions
Blackberry season typically runs from August to October, with late August and early September often the best time for ripe fruit.
Bramley apples are picked in late summer and are commonly cold-stored, so they are available year-round.
For a vegan version, try a plant-based butter and yogurt substitute and replace the eggs with apple sauce or a commercial egg replacer. Results may vary.
Blackberries are versatile: make jam, crumbles, compote, oat bars, muffins, turnovers or a coulis to freeze and use later.
😋 More apple & blackberry recipes
- Cinnamon Apple Crumble
- Apple and Blackberry Turnovers
- Apple Flapjacks
- Blackberry Loaf Cake
- Blackberry Crumble
- Blackberry Traybake
More muffin recipes
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Easy Apple and Blackberry Muffins
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Easy Apple and Cinnamon Muffins
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Easy Blackberry and Lemon Muffins
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Recipe
Easy Apple & Blackberry Muffins
Equipment
- Kitchen scales
- Measuring spoons
- Mixing bowl
- Measuring jug
- Wooden spoon
- 12-hole muffin tin and muffin cases
Ingredients
- 140 g caster sugar
- 200 g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- 100 ml plain yogurt
- 2 large eggs
- 140 g melted butter
- 1 Bramley apple, peeled, cored and chopped into 1cm dice
- 100 g blackberries
- 1 tablespoon icing sugar, to dust
Instructions
- Preheat the oven to 190°C (170°C fan / Gas 5 / 375°F). Line a 12-hole muffin tin with cases.
- In a large bowl combine the dry ingredients: sugar, flour, bicarbonate of soda and cinnamon.
- Whisk the wet ingredients in a jug: yogurt, eggs and melted butter. Gently fold the wet mixture into the dry ingredients with a wooden spoon until just combined.
- Fold in the diced apple and blackberries, taking care not to overwork the batter.
- Divide the batter evenly among 12 muffin cases. Bake for 16–18 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs. Cool on a wire rack and dust with icing sugar before serving.
Notes
Top Tips:
- Preheat the oven slightly hotter for taller muffin domes, then reduce once the muffins are in.
- Keep apple pieces small so muffins hold together.
- Do not thaw frozen blackberries before adding; folding them in frozen helps prevent colour bleed.
- Gently mix to avoid tough muffins — stop once ingredients are combined.
Variations:
- Use citrus zest or vanilla instead of cinnamon, add a streusel topping or stir in nuts.
- Substitute stewed apples or applesauce for the diced Bramley if preferred.
Storage:
Store in an airtight container for up to 3 days. Freeze for up to 3 months; defrost at room temperature.
Nutrition:
Nutrition values are approximate and can vary depending on brands and amounts used.
Nutritional Information (Approximate)
Carbohydrates: 32 g |
Protein: 5 g |
Fat: 7 g |
Sugar: 15 g