Sky-High Blackberry Apple Muffins

Cinnamon-spiced apple muffins loaded with juicy blackberries and topped with a simple oat streusel. You won’t miss the extra sugar and fat in these flavorful muffins, trust me.

blackberry apple muffins on a white plate

It has been far too long since I’ve shared a new muffin recipe with you. (if you love muffins as much as I do, 3 weeks is an eternity, ok?)

It has also been far too long since I’d been on a roller coaster. This past Friday night – when I was visiting my friend Marie in Cleveland – we went to Cedar Point amusement park for a “Halloweekend” evening. Everything was decorated for Halloween and there were dozens of creepy masked employees roaming around. Considering Halloween is my favorite holiday, I loved every second of it.

I rode two VERY scary roller coasters (not this one… couldn’t handle it!) and that was certainly enough for me. I used to be so fearless with thrilling rides, but apparently that changes at age 28…?! Have you ever been to Cedar Point? Please tell me you’re braver than I am.

overhead image of blackberry apple muffins on a white plate

Let’s talk about these muffins. I’ve actually made them for you before, but I decided to add a little sass to them. Kevin’s favorite fruit is blackberries; he can’t get enough of ’em. I can steal his string cheese, eat his Frosted Flakes, drink his Gatorade – but the blackberries? Different story. I really can’t blame him for not sharing. Our entire pantry is full of candy bars labeled “NO. Need for recipe.”

Luckily, I salvaged a pint of blackberries to make today’s purple-dotted, streusel-topped, cinnamon-spiced, apple-infused muffins, actually-sort-of-healthy muffins.

blackberry apple muffins with a bite taken from it

You may not realize it, but blackberries and apples pair wonderfully together. Even though blackberries are a summery fruit, I can’t help but to love the juicy berries paired with fall-spiced apples. Mmm… perfection. Not a lover of blackberries? Try raspberries, blueberries, strawberries, pears, cherries, or even raisins. I love raisins and am scared of roller coasters. Yeah… I must be getting old.

I made a few changes to my original Sky High Apple Pie Muffins (besides just adding blackberries, of course).

Here are the recipe updates I made: 

  • I added vanilla extract. Vanilla is everything.
  • I increased the cinnamon. Cinnamon = everything.
  • I reduced the amount of refined sugar in the muffins and in the streusel.
  • I left out the butter in the streusel. Shockingly enough, I didn’t miss it the added fat!
  • I increased the amount of applesauce and yogurt. This gives the muffins more moisture. Always a good thing when working with low fat baked goods.

The yogurt and unsweetened applesauce replace oil or butter in the muffin batter. I love to use both of these moisture-inducing foods in my lower fat muffin recipes. You won’t even realize these muffins are healthier than your favorite bakery-style muffins, trust me. They have so much flavor! I prefer to use Chobani Apple Cinnamon Greek yogurt in this recipe. If you can’t find it, any yogurt would be fine. Greek, regular, vanilla, plain, low fat, fat free, honey-flavored, blackberry flavored, etc etc.

A good thing to note: you will not mix the blackberries into the muffin batter. Rather, you will layer them into the muffin batter as you fill the muffin cups. This prevents your muffin batter from turning purple.

blackberry apple muffins on a white plate

You’ll make the muffins using my tried-and-true “sky-high” methods. This means (1) adding enough leaveners to the batter to make the muffins rise (2) baking at a very high initial oven temperature, then lowering it down (3) filling the muffin tins all the way to the top. These muffins are super tall. Muffin tops are always the best part, right?!

The little oat streusel on top? The best part. Though you may leave it out completely, my favorite bites were those with all the streusel. You may want to add a touch more brown sugar to the batter if you do not wish to add streusel on top. The streusel is just a simple mixture of brown sugar, oats, and cinnamon. I got a little heavy handed topping a few of the muffins. Can you really blame me? Steusel’d muffins > unstreusel’d muffins.

Cinnamon-spiced, juicy blackberries, brown sugar streusel, maple, oats, whole wheat flour, protein-packed yogurt… there is nothing NOT to love about these muffins, trust me.

blackberry apple muffins on a white plate

After this weekend, I think I’m just going to stick to baking. You leave the sky-high muffins up to me and I’ll leave the scary-tall roller coasters up to you, ok? 😀

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
blackberry apple muffins on a white plate

Sky-High Blackberry Apple Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 16 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


Cinnamon-spiced apple muffins loaded with juicy blackberries and topped with a simple oat streusel. You won’t miss the extra sugar and fat in these flavorful muffins, trust me.



  • 3 cups white whole wheat flour* (spoon & leveled)
  • 1 Tablespoon ground cinnamon (or 2 teaspoons for a lighter flavor)
  • 3 and 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 very large apple, peeled and diced into small pieces
  • 1/2 cup packed light or dark brown sugar
  • 1/2 cup Chobani Apple Cinnamon yogurt*
  • 1/2 cup unsweetened applesauce (or vegetable oil)
  • 1/4 cup pure maple syrup*
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup unsweetened almond milk (or any milk you prefer)
  • 1 pint (about 1 cup) fresh or frozen blackberries, chopped

Oat Streusel

  • 3 Tablespoons packed light or dark brown sugar
  • 3 Tablespoons old-fashioned rolled oats
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 425°F (218°C). Spray 12-count muffin pan with nonstick spray. Set aside.
  2. Make the muffins: Toss the flour, cinnamon, baking powder, baking soda, salt, and chopped apples together in a large bowl until evenly combined. Set aside.
  3. In a medium bowl, whisk the brown sugar, yogurt, applesauce, maple syrup, eggs, vanilla, and milk together vigorously until combined and smooth. Pour the wet ingredients into the dry ingredients and gently stir with a large spoon or rubber spatula until combined. Do not overmix the batter.
  4. Make the streusel: toss the brown sugar, oats, and cinnamon together in a small bowl. Set aside. Layer 1 Tablespoon of batter into each muffin tin. Top with a couple chopped blackberry pieces, then layer with more muffin batter and a couple more blackberry pieces until you’ve filled the muffin cups all the way to the top. Sprinkle each with streusel.
  5. Bake the muffins at 425°F (218°C) for 5 minutes. Keeping the muffins inside the oven, turn the temperature down to 375°F (191°C) and bake for another 15-16 minutes or until a toothpick inserted into the center of the muffin comes out clean. Muffins stay fresh at room temperature for up to 3 days.


  1. Freezing Instructions: I love to make this big batch of muffins and freeze the leftovers.  Microwave them for 30 seconds and you have a quick, easy breakfast. The muffins last up to 3 months in the freezer.
  2. Flour: Instead of white whole wheat flour, use half whole wheat flour and half all-purpose flour. Or use 3 cups all-purpose flour.
  3. Yogurt: Any flavor yogurt will be fine, fat free or low fat.
  4. Maple Syrup: You may use 1/4 cup more brown sugar instead of maple syrup.

Keywords: blackberry apple muffins

Here are my Sky-High Apple Pie Muffins, from which today’s recipe is adapted.

apple pie muffin on a white plate


Comments are closed.

  1. i don’t usually leave comments on blogs, in general, but i baked these muffins this morning and the page was still up on my computer. i took these to my daughter’s Easter egg hunt with her school and, wow, they had a reputation by the time i returned to get my container. there was one left, which i put up for grabs, but, thankfully, it went straight into my mouth. i did sub coconut oil for the applesauce/veg. oil, as well as subbed 2 ‘flax eggs’ in place of chicken eggs. i didn’t have maple syrup, so i used brown sugar. oh, and plain yogurt instead of flavored. these were magical. i will most definitely make them again. thank you for sharing! meggen

  2. I made the sky-high apple muffin yesterday and they were WONDERFUL!!! so moist and fluffy! and love your sky-high method so much! i’m gonna try your other recipes as well!
    just one thing… the link for cup measurement was not working, so i am just wondering do you use 240ml or 250ml as a cup?

    PS i know i should comment on the apple muffin page… but i could not post the comment… It said “duplicated comment” but i’m sure its my first time to comment on that page…..

    1. Hi Janice! I use 240ml as a cup. So happy you love the regular version of these muffins!

  3. I picked blackberries last night and made these this morning. The best muffins ever. I love how “tall” they came out and they are absolutely delicious! I am going to search your site for a great pumpkin muffin recipe now.

  4. Another great recipe from Sally! I just made these for a meeting tomorrow. My staff will love love. I made a few changes: used agave syrup instead of maple and low fat plain Greek yogurt and they are ABSOLUTELY delicious!

    Thanks Sally!

  5. Would amaranth or oat flour work instead of the white and whole wheat or even just instead of the whole wheat?

  6. These smell soooo good. I just put them into the oven. Patiently waiting for them to come out.

  7. I loved these.  So yummy!  Do you think you could make them as mini muffins and if so what would the timing be for cooking them?  Thank you!

    1. You can bake them as mini muffins yes! I’m unsure of the bake time. Perhaps 12-13 minutes.

  8. In your  recipe, you wrote that plain yogurt could  substituted for the apple yogurt.   That’s all I have in my house right now. But it seems like you would need to add some sugar and vanilla to the recipe if you use plain yogurt or else it would not be sweet enough. If I sub plain yogurt, how much additional sugar and vanilla should I add?

    1. Plain yogurt works– I find there is no need to add extra sugar or vanilla, but if you would like to– go right ahead.

  9. Sally,

    Could this be made into a Quick bread?


    1. Absolutely! I’m unsure of the exact bake time, but the batter fits into a loaf pan.

  10. Hi can i sub whole wheat pastry flour for the white wholewheat flour? Cant wait to try this one but dont have time to do shopping 🙂 Thank you 

  11. I haven’t baked muffins in a while and was after and apple+ blueberry recipe, since fresh blues are on sale/in season at the moment…
    Had to make a few subs but the result was awesome! I was originally not going to bother with the Streusel but so glad I did.

  12. Hi I’ve just made this and it’s turned out all stodgy and like its uncooked ? I cooked them for nearly 20 mins at the temps….
    I subbed applesauce for coconut oil ( melted ) 
    and yogurt for coconut yogurt
    And oat milk for milk …
    Any ideas where I’ve gone so wrong ?? 

    1. Also I had no wholemeal flour so used all plain white …
      Would that matter ? 

  13. Sally, I love your recipes and really wanted to love this one. But I gotta come clean, this really tastes like a no-fat muffin. I guess mostly because it wasn’t something I was even aiming for (and didn’t notice until I was mixing the ingredients that there was butter or oil). The search continues for the perfect blackberry muffin.

    1. Hey Hayley! Thanks for trying these healthier muffins! For a full fat blackberry muffin, I recommend these:

      You can leave out the lemon and poppy seed. Or make these blueberry muffins and replace the blueberries with blackberries.

  14. Made these with just picked blackberries. The changes I made were: plain Greek yogurt instead of flavored and agave instead of maple syrup . These muffins are really delicious! Very moist & fruity tasting. These are a must make!!!

  15. A question: The blackberries we get in Michigan have large very hard seeds that are not pleasant to chew. Do you think if I ran the blackberries through a sieve to keep the seeds out and folded the result into the batter it would work well?

    1. Hi Bruce! It could work, but then I fear there will be too much liquid in the muffin batter. Try adding a little extra flour to help soak it up.

  16. Linda Harrison says:

    Made them today! Awesome recipe as usual Sally. They truly were sky high. I used plain yogurt as that was all I had and they were plenty sweet!# 1❤

1 2 3

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally