Blackberry surprise muffins recipe

blackberry recipes Sep 28, 2022
  • Serves 12
  • 55 minutes, plus cooling
  • 260 calories/serving


  • 200g self-raising flour
  • 75g porridge oats
  • 75g light brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • Two 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


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


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