Go Back
+ servings

Hearty apple blackberry muffins

These apple blackberry muffins are made with oats and grated apple making these hearty breakfast muffins that are low in sugar!
Course Breakfast
Cuisine American
Keyword apple blackberry muffins, Hearty apple blackberry breakfast muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 253kcal
Author Janice


Muffin pan
Muffin scoop
OXO whisk


  • 250 grams (2 cups) all-purpose flour
  • 65 grams ( cup) rolled oats (or large flake oats) plus more for sprinkling on top of the muffins
  • 10 mL (2 tsp) baking powder
  • 5 mL (½ tsp) ground cinnamon
  • 2.5 mL (½ tsp) baking soda
  • 2.5 mL (½ tsp) Diamond Crystal fine kosher salt
  • 2 (2 ) large eggs
  • 125 mL (½ cup) sour cream (14% fat) 2 % plain yogurt also works, but the muffins are better made with full fat sour cream
  • 70 grams ( cups) dark brown sugar
  • 2 (2 ) golden delicious apples grated
  • 115 grams (½ cup) unsalted butter melted
  • 250 (30 ) fresh blackberries frozen works too (don't defrost!)
  • Turbinado sugar or cinnamon sugar for sprinkling on top of the muffins before baking


  • Preheat the oven to 350°F. Line two 6-cup muffin pans with paper liners. Set aside
  • In a large bowl, combine the flour, oats, baking, powder, cinnamon, baking soda, and salt.
  • Whisk the eggs with the sour cream and the brown sugar.
  • Grate the apples and whisk them into the wet ingredients. Drizzle in the melted butter while whisking to incorporate it.
  • Pour the wet ingredients into the bowl with the dry ingredients, and stir until just combined.
  • Fill the prepared muffin cups halfway with the batter, then place 2 berries on top of the batter.
  • Top with remaining batter and berries (press them down gently to anchor them) and sprinkle the top of each muffin with coarse turbinado sugar or cinnamon sugar and a few extra oats.
  • Bake for about 45 minutes or until golden. Use a cake tester to make sure the muffins are baked in the middle. It should come out clean and the muffins should spring back when pressed gently.
  • Let the muffins cool for 5 minutes, then transfer to a wire rack. Serve warm or room temperature.


You can freeze the muffins. To defrost, place 1 muffin in the microwave and heat for 20–30 seconds (on max power). They should be hot and fluffy and just like they were freshly baked!
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 253kcal | Carbohydrates: 35g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 121mg | Potassium: 259mg | Fiber: 4g | Sugar: 11g | Vitamin A: 450IU | Vitamin C: 10mg | Calcium: 83mg | Iron: 2mg