Blackberry surprise muffins recipe
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
Ingredients
- 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
Each serving contains
- Energy
- 1095kJ 260.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 20g
of the Reference intake
Carbohydrate 39.1gProtein 4.0gFibre 1.5g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C.
- 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.
- 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.
- 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.
- Remove the muffins from the oven and leave to cool in the tin for 10 mins. Transfer to a rack to cool completely.
- 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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