Fruitburst muffins

Fruitburst muffins

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(36 ratings)


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Cooking time

Takes 40-50 minutes

Skill level



12 muffins

Blueberries, cranberries, raisins and apricots in a low-fat breakfast muffin.

Nutrition and extra info

Additional info

  • Freeze for up to 1 month
  • Healthy
Nutrition info

Nutrition per muffin

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  • 225g plain flour
  • 2 tsp baking powder
  • 2 large eggs
  • 50g butter, melted
  • 175ml skimmed milk
  • 100ml clear honey
  • 140g fresh blueberries
  • 85g dried cranberries
  • 140g seedless raisins
  • 140g dried apricots, chopped
  • 1 tsp grated orange zest
  • 1 tsp ground cinnamon

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  1. Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients. Combine quickly without overworking (it’s fine if there are some lumps left – you want it gloopy rather than fluid). Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.
  2. Leave in the tin for a few minutes before turning out. When cool, they’ll keep in an airtight tin for two days. (Can be frozen for up to 1 month.)

Recipe from Good Food magazine, October 2002

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cup_of_katy's picture

I was looking forward to this recipe but was pretty dissapointed with the results. I cooked mine for 15 mins on 180 in a fan assisted oven. I was sure not to overmix as i had read the previous comments but they still turned out rubbery and they didnt rise. They did taste nice but maybe that was just the cinnimon icing i covered them in :)

iceskatingmad's picture

I made these for school as i do food tech, they came out fine! I got an A! very simple recipe.

tamarind's picture

Really nice. (eaten two before cooled) Added extra orange zest- best part of large orange- gave great zing. Didn't use dried cranberries as contain sugar and don't keep in stock. No probs with blueberries and didn't dust with flour. Very simple

lulubee's picture

I'd have thought the 2tsp baking powder would negate the use of SR flour, which is basically just plain flour with raising agents already included...

ilovefoodtwo's picture

Why do you use Plain Flour should we not use Self Raising, not this recipe but we used plain flour and it was terrible they tasted like rubber, anyone truthfully advise us if we should use Self Raising.

lmckee's picture
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I made these yesterday and loved them!! I used about half the amount of apricots and had no trouble with sinking blueberries after following the advice from other comments. I might add some poppy seeds next time. YUM!

tenacity-flux's picture

I have heard that dusting fruit with flour before adding helps to stop it sinking

springcottagecakes's picture

Could only think that the reason they were tough is they were over mixed. only add the dry ingredients to the liquid right at the end and only mix to moisten the dry ingredients and no more. As the receipe says, lumps are absoultely fine.

osullipm's picture
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I thought these were lovely. I left out the apricots and I'm glad I did as there is enough fruit with the other stuff.

Only problem for me is that all the blueberries sank to the bottom of the muffins. Any ideas how to stop this ?

marikajones's picture

I used wholemeal flour instead of plain flour and added lemon zest as well as orange. The muffins are a little heavy but fantastic for breakfast.
They keep me going until lunchtime, ar incredibly tasty and well worth making as part of a healthy diet.

kenary's picture

I tried this recipe over Christmas but I was dissapointed with the results I'm afraid. I follwed the directions carefully every step of the way but although the finished results looked fine , the muffins were very dense and heavy and rather "rubbery" to eat, as though they had not risen properly (even though they had) or been cooked long enough. They were cooked on the middle shelf at gas oven no 6 for 23 minutes. Have you any sugestions please ?