Sugar-Free Fruity Muffins

This is a simple sugar-free recipe that uses honey and fruit to give sweetness* and has plenty of options for fruit content. (*see note below)

Makes: 10

Time: around 40 minutes, maybe a bit less

Level: Very easy

Equipment: A 12-hole Yorkshire pudding tin or similar


  • 160g butter
  • 160g plain flour
  • 4 – 5 tbsp honey
  • Three medium eggs
  • 1 tsp baking powder
  • 160g blueberries (fresh or frozen) or other dried/fresh fruit (e.g. apricots) or other berries.


1. Preheat your oven to 200C/fan 180C/400F/Gas 6

2. Put paper cups in a 12 hole baking tray (but you may only get 10 from this mix unless you increase the contents.)

3. Melt the butter and honey in a saucepan over a low heat.

4. Sift the flour and baking powder into a large bowl and stir in the warm liquid.

5. Beat the eggs then stir them in (check the mixture has cooled first, otherwise eggs may cook).

6. Very gently fold any fresh or dried fruit, or berries into the mixture.

7. Spoon a generous amount of the mixture into each paper case. Bake for 18 – 20 minutes, until risen and golden on top.

*If you’re used to very sweet bakes you might consider adding in a small measure (20g – 30g) of artificial sweetener – canderel or similar – at the dry-mix stage.