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Blackberry and apple muffins recipe

Blackberry and apple muffins recipe

14 ratings

Great tasting muffins packed full of fruit. See method

  • Serves 12
  • 15mins to prepare and 20mins to cook
  • 141 calories / serving
  • Healthy


  • 250g (8oz) self-raising flour
  • 1tsp bicarbonate of soda
  • a pinch of salt
  • 8tbsp Splenda
  • ½ lemon
  • 175g (6oz) low-fat natural yogurt
  • 4tbsp skimmed milk
  • 1 tsp vanilla extract
  • 1 beaten egg
  • 50g (2oz) olive light spread, melted
  • 1 x 250g jar Bramley apple sauce
  • 150g blackberries
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    1g 5%
  • Sugars

    6g 7%
  • Salt

    1.9g 8%

of the reference intake
Carbohydrate 20.9g Protein 3.5g Fibre 0.6g


  1. Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Grease a nonstick muffin tin.
  2. Sift self-raising flour and add bicarbonate of soda and a pinch of salt into a bowl, then stir in Splenda® and the juice of 1⁄2 lemon.
  3. In a separate bowl mix low-fat natural yogurt, skimmed milk, vanilla extract and 1 beaten egg, adding melted olive light spread and jar of Bramley apple sauce.
  4. Stir the wet mixture into the dry ingredients, mix it just enough to remove pockets of flour. Gently stir in 75g blackberries.
  5. Pour the mixture into the tin and scatter the remaining 75g blackberries on top. Bake for 20 minutes, until the muffins are risen, firm and golden.
  6. Remove and cool on a wire rack. Best eaten within 2 days.

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