Fruitburst muffins

Fruitburst muffins

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(52 ratings)

Takes 40-50 minutes


12 muffins

Get started in the morning with a low-fat breakfast muffin crammed full of blueberries, cranberries, raisins and apricots

Nutrition and extra info

  • Freeze for up to 1 month
  • Healthy

Nutrition: per muffin

  • kcal243
  • fat8g
  • saturates3g
  • carbs41g
  • sugars6g
  • fibre2g
  • protein5g
  • salt0.59g
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  • 225g plain flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175ml skimmed milk
  • 100ml clear honey
  • 140g fresh blueberry



    Blueberries are one of the few edibles native to North America and credited with being…

  • 85g dried cranberry


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 140g seedless raisin
  • 140g dried apricot, chopped
  • 1 tsp grated orange zest



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tsp ground cinnamon


  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.)

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Comments, questions and tips

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7th Jul, 2014
Really easy to make and delicious went down very well with my brunch guests !
7th Jun, 2014
Followed this recipe to the letter and it was delicious - it is packed with fruit and for breakfast with a mug of tea it is superb - a nice change from boring cereal or toast. I will definitely be making this again.
15th May, 2014
Does anybody have any tips on the defrosting of these, would I need to take them out the night before or do they only need a couple of hours? Haven't made them yet but looking for healthier breakfast options and these look great.
7th Jun, 2014
I take them out the night before and they are just fine in the morning, I have even then popped them in the microwave for 10 seconds in the morning to have them warm - which is lovely. I would highly recommend these for breakfast - really filling and very tasty.
28th Feb, 2014
just made these.. yummy!!
♥ Midnight Memories ♥'s picture
♥ Midnight Memo...
29th Oct, 2013
Coooooooool XD
12th Oct, 2013
I made these and they were yum! But I made too much muffin mix, can I refrigerate it and if so, how long can it keep for?
8th Sep, 2013
So tasty! I agree with previous comments that they are more fruit than muffin, therefore I will reduce the amount of fruit I use next time. They are surprisingly filling though. I'd give 9/10
26th Aug, 2013
Absolutely perfect if you are a fan of something healthy and delicious. Perfect for breakfast if you are a bit bored of cereal: I served with 0% fat greek yoghurt and a touch of honey!
15th Jul, 2013
Wouldn't it be best to use sunflower oil instead of butter for a low fat recipe - I always thought oil was generally used for muffins anyway to make them lighter


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