Blackberry surprise muffins recipe

Blackberry surprise muffins

Get budding young bakers involved with these delicious blackberry muffins. With a surprise fruit centre, they are simply irresistible. 

Prep time: 20 minutes

Cook time: 25 minutes

Servings: 12 people


  1. Preheat the oven to gas 4, 180°C, fan 160°C and line a 12-hole muffin tin with paper muffin cases.
  2. 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.
  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.
  10. Cook over a low heat, stirring, for 3 mins, or until thick. Remove from the heat and cool.
  11. Remove the muffins from the oven and leave to cool in the tin for 10 mins. Transfer to a rack to cool completely.
  12. Using an apple corer or teaspoon, remove the cores of the muffins, to about halfway; reserve.
  13. Fill the holes with blackberry purée, then press the core back in place.
  14. In a bowl, whisk 2 tsp lemon juice with the icing sugar then drizzle over the muffins.


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