Hearty apple blackberry muffins

These apple blackberry muffins are made with less sugar and instead use grated apple, which adds moisture and sweetness to these hearty breakfast muffins.
Low sugar apple blackberry muffins with a vintage muffin pan of baked muffins in the background, a cup of black tea, and a speckled ceramic plate with half a muffin and a dish of butter + knife

These apple blackberry muffins are quite low in sugar. I’d say they definitely fall into the “healthier” muffin category, along with these blueberry bran muffins, which are also low in sugar. They are the perfect hearty breakfast muffins, made with oats, yogurt, grated apple, and blackberries.

Ingredients to make apple blackberry muffins measured out and ready to be mixed, including fresh blackberries, apples, brown sugar, vanilla extract, cinnamon, 2 eggs, baking powder, baking soda, and salt, as well as oats, yogurt, melted butter, flour, and silicone liners for baking

Both the blueberry bran and these apple blackberry muffins are actually variations of the same recipe and so they follow a very similar formula.

If you compare this recipe to these rhubarb muffins with sour cream  or these honey blueberry muffins, you can see that there’s much less sugar in the recipe below: one third the sugar to be exact. But remember fruit purées are a common baking substitution for replacing sugar when you are baking with less sugar. So here, we have grated apple in the muffin batter to add sweetness, but also moisture.

Cinnamon and vanilla are two other ingredients that are good at tricking you into thinking a baked good tastes sweet. Don’t cut them out of this recipe because you will end up with muffins that taste very bland.

 Finishing apple blackberry muffins placing blackberries, oats, and turbinado sugar on top before baking     

These muffins are mixed using the traditional muffin mixing method: your dry ingredients go in one bowl and your wet ingredients go in another, then you combine them to make the muffin batter.

Since sugar technically falls under the wet ingredient category of baking ingredients, you will treat the brown sugar like a wet ingredient in this recipe and combine it with the other wet ingredients. Were you to whisk it with the dry ingredients, the brown sugar would stay lumpy and you would run the risk of ending up with a muffin batter that is under-sweetened, with chunks of sugar hiding in places.

Freshly baked blackberry oat muffins

One baking substitution you might consider for this recipe is to use plain yogurt instead of sour cream. While both are acidic dairy ingredients, full fat sour cream has 14 % fat, while plain yogurt has 2 % fat (more or less depending on the product you use).

Both yogurt and sour cream work in this recipe, but from my tests, I much preferred the muffins baked with full fat sour cream which had a more tender and moist crumb.
Hearty oat apple muffins with blackberries on a ceramic plate with butter and a knife, vintage muffin pan in background

I also tested baking the muffins in silicone muffin liners in muffin pans versus paper liners. Silicone works great, as does paper. It’s up to you what you prefer to use. Just note that with silicone, the muffins might take a few minutes longer to bake since silicone is more insulating.

Hearty apple blackberry muffins with oats, one split open on a plate with butter and a knife, served with black tea

These muffins keep pretty well at room temperature for up to 4 days. This recipe makes 12 muffins so you may want to freeze part of the batch for later. I freeze them in a single layer in a large freezer bag. Then when I want a muffin, I take one out and microwave it for about 30 seconds on high. This is just enough to defrost the muffin completely and heat the muffin through so that it’s just like a freshly baked muffin in the end!

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

apple blackberry breakfast muffins

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10 Responses to Hearty apple blackberry muffins

  1. Medeja August 20, 2012 at 6:43 AM #

    Perfect breakfast! Such a great and delicious combination!

  2. Lynn August 20, 2012 at 1:25 PM #

    I’m terrible at putting stuff away too. Must be genetic.

    • Jan August 23, 2012 at 6:34 PM #

      If it’s genetic, then there’s no fixing me 😉

  3. Torviewtoronto August 21, 2012 at 3:42 AM #

    muffins look wonderful

  4. Jane August 23, 2012 at 5:25 PM #

    I love your impromptu muffin papers! They are adorable and, you know, people pay big money for pre-fab versions of what you did on your own. Your muffins look absolutely yummy, and I think your blog is wonderful!

    • Jan August 23, 2012 at 6:34 PM #

      Thank you! And, you know what I used instead of muffin liners? Hamburger papers, as in those papers that they stick between two hamburger patties at the butcher/store! Go figure, I had no muffin liners, but I had hamburger papers 😉

  5. Olivia August 30, 2012 at 12:42 PM #

    These muffins look really appealing!!!

  6. Lena August 31, 2012 at 3:24 PM #

    Delicious muffins, I’ve baken them with half all-purpose flour and half whole wheat. Perfect for breakfast, thank you!

  7. Tanya March 6, 2013 at 4:03 PM #

    Thank you thank you! I made these last weekend and they were a hit!

  8. Robert and Elizabeth Beck September 1, 2020 at 9:39 AM #

    These look fantastic! I will try them soon. Stay well! Hugs.

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