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Blackberry surprise muffins recipe

Blackberry surprise muffins recipe

18 ratings

These delicious blackberry muffins have a juicy fruit centre and are topped with a drizzle of sweet lemon icing, making them irresistible. Budding young bakers can help with the mixing and filling the centres with the surprise blackberry purée. See method

  • Serves 12
  • 55 minutes, plus cooling
  • 260 calories / serving
  • Healthy
  • Vegetarian


  • 200g self-raising flour
  • 75g porridge oats
  • 75g light brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 2 eggs, beaten
  • 100ml maple syrup
  • 100ml vegetable oil
  • 100g Greek-style yogurt
  • 1 tsp vanilla essence
  • 1 tbsp semi-skimmed milk
  • 1 ½ eating apples, peeled, cored and diced (about 150g prepared fruit)
  • 200g blackberries
  • 1 tbsp lemon juice, plus 2 tsp extra
  • 2 tsp cornflour
  • 60g icing sugar
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    2g 10%
  • Sugars

    20g 22%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 39.1g Protein 4g Fibre 1.5g


  1. Preheat the oven to gas 4, 180°C, fan 160°C.
  2. Line a 12-hole muffin tin with paper muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a bowl and mix together.
  3. In a separate bowl, whisk the eggs and mix in 75ml maple syrup, the oil, yogurt, vanilla and milk. Stir the wet mix into the dry; fold through the apple. Spoon into the cases and bake for 25 mins, or until a skewer comes out clean.
  4. Meanwhile, put the berries in a pan with 1 tbsp lemon juice and the remaining maple syrup. Bring to a gentle simmer and cook, uncovered, for 5 mins, or until the berries have softened. Put in a blender and purée. Return to the pan, reserving 1 tbsp in a small bowl. Whisk the cornflour into this, then add to the pan. Cook over a low heat, stirring, for 3 mins, or until thick. Remove from the heat and cool.
  5. Remove the muffins from the oven and leave to cool in the tin for 10 mins. Transfer to a rack to cool completely.
  6. Using an apple corer or teaspoon, remove the cores of the muffins, to about halfway; reserve. Fill the holes with blackberry purée, then press the core back in place. In a bowl, whisk 2 tsp lemon juice with the icing sugar then drizzle over the muffins.

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