Fruitburst muffins

Fruitburst muffins

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(74 ratings)

Prep: 20 mins - 25 mins Cook: 20 mins - 25 mins


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

Nutrition: per muffin

  • kcal209
  • fat5g
  • saturates3g
  • carbs35g
  • sugars21g
  • fibre3g
  • protein5g
  • salt0.22g
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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 a dairy product made from separating whole milk or cream into fat and…

  • 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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Carolyne Murray's picture
Carolyne Murray
27th May, 2020
As mini fruit cakes they're ok. But not muffins. Heavy and chewy
donna_wowee's picture
3rd May, 2020
When warm from the oven, these are delicious! When cold, they’re just a bit claggy... didn’t have the cranberries, used half the apricots as I didn’t want to finish the packet but put too much orange zest in! Husband and kids loved them warm
9th Jan, 2020
Followed the recipe exactly as I like all the fruit! Would recommend using a silicone muffin tray for easy removal, Have frozen most for school lunch prep but the one I tried was delicious, bursting with fruit and had a lovely flavour. A hit with my three year old too.
6th Jan, 2020
I made them with no cranberries (I don’t like them) and no cinnamon (I don’t like it). The cakes are squidgy and packed full of fruit. The only mistake I made was cooling them in paper cases so when they were warm they stuck to the wrapper and when they were cool, paper came off on the cake. Will definitely make again and listen to the comments as they help a lot.
20th Oct, 2019
This was a great recipe. It was sweet and came out very well. I didnt add the blueberries but all the other bits i did and i was very impressed with it.
4th Jul, 2018
These muffins turned out lovely, I made them to the recipe with the exception of the cranberries, I left those out as I didn't have any, and I swapped blueberries for fresh cherries. The family all thought they were quite nice but missing something. I think I'll add a pinch of salt and possibly a mashed banana or chopped dates next time for a bit of added flavour.
12th Jun, 2018
Just made these and they are lovely. I did use self-raising flour and half a teaspoon of baking powder and they worked out perfectly. Had to try one as soon as they came out of the oven!
25th Mar, 2017
Absolutely love these, used soft brown sugar instead of honey and used different combination of fruit but they turned out so well, everybody in the family loved them
7th Aug, 2016
these are nice and very easy to make. absolutely chock full of fruit and that was without the raisins! i didn't have any honey so substituted agave nectar and they were plenty sweet. will certainly be making again
10th Jul, 2016
I just made these this morning as I really want to get away from cereal bars and eat more home cooked foods. I am quite new to baking, but these were so easy to make. I left out the blueberries as I don't like them, but used all the dries fruit in the recipe. The only modification I made was adding 2 tablespoons of soft brown sugar as I was worried after reading some of the comments that they wouldn't be sweet enough. I'm really pleased with the results, they have risen beautifully and taste absolutely gorgeous, definitely a new lunchbox staple.


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Nicola White's picture
Nicola White
19th Apr, 2020
These came out really well. I changed the skimmed milk to whole milk as I was making them for a young child. I also used only two thirds of all fruit amounts as some mentioned there was more fruit than muffin and this seemed to work out well. I also covered the blueberries in flour and they didn’t sink. As someone else has said when the muffins are hot the paper case pulls most of the muffin off with it and when they’re cold the paper sticks to the muffin. So, I heated them in the microwave for 10 seconds and the paper case came straight off.
6th Jan, 2020
Don’t bake them in paper cases as they stick to the wrapper when warm and paper comes off when cool.
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