The ultimate makeover: Blueberry muffins

The ultimate makeover: Blueberry muffins

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(52 ratings)

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Cooking time

Prep: 25 mins Cook: 25 mins

Skill level

Easy

Servings

Makes 12

We've created a deliciously light version of this classic muffin that contains virtually no saturated fat

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
206
protein
5g
carbs
36g
fat
6g
saturates
1g
fibre
2g
sugar
16g
salt
0.43g

Ingredients

  • 5 tbsp rapeseed oil
  • 225g self-raising flour
  • 115g wholemeal flour
  • 2 tsp baking powder
  • zest ½ lemon and 1 tsp juice
  • 85g golden caster sugar
  • 50g light muscovado sugar
  • 1 small very ripe banana with black skin (about 85g peeled weight)
  • 1 egg
  • 284ml pot buttermilk
  • 225g fresh blueberries

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Method

  1. Heat oven to 200C/180C fan/gas 6. Use 1 tsp oil to lightly oil a 12-hole muffin tin (or use paper cases). Mix both flours with the baking powder and lemon zest. Reserve 1 tbsp caster sugar, then stir the rest into the flour with the muscovado.
  2. Mash the banana well. In another bowl beat the egg, then stir in the banana, buttermilk and oil. Using a large metal spoon, very lightly stir into the flour mix, just to combine. Over-mixing will make the muffins tough. Toss in the blueberries and give just a few turns of the spoon to carefully stir them in without crushing.
  3. Spoon the mixture into the tin – each hole should be very full. Bake for 20-25 mins until risen and golden.
  4. Mix the reserved caster sugar with the lemon juice. When the muffins are done, remove from the oven, then brush with the sugar and lemon mixture while they are still hot. Gently loosen the edges of each muffin with a knife, then leave in the tin for 15 mins to cool a little as they’re very delicate while hot. Remove to a wire rack. Best eaten the day of making, but will keep for up to 2 days.

Recipe from Good Food magazine, March 2010

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Comments

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Dieteva's picture

I really want to make these because I love blueberry muffins and I'm on a diet so this is great.

Aylink's picture

I haven't baked these muffins yet but I did see some comments regarding the amount of sugar in it. I would recommend to replace sugar with honey so you have a natural and more healthier sweet source. I made a cake with honey and bananas before it was quite nice and sweet :)

lemon_farmer's picture

Good job. The comment about not being healthy due to sugar content misses the point that there is no butter and drastically reduced sugar content, compared to most buns. Any less and these would be blueberry bread rolls :)

aboogie's picture

perfect.................................. I just luved them the muffins I mean yeah

aboogie's picture

perrrfect.................................. I just luvd them I mean the muffins yeah

91lrigrac's picture
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Love these muffins! I don't know how healthy any muffin is, but they are a nice treat and you certainly don't feel like you have consumed a heavy sugary snack they are just the right sweetness and the banana adds that perfect moistness. I substituted the buttermilk for the do-it-yourself version (lemon and skim milk) since I can never find buttermilk but otherwise recipe is just perfect straight from the muffin tin.

baltar's picture

I fail to see, with so much sugar added in the muffins, how this recipe can be classed as 'healthy'.
Thumbs up for the wholemeal flour though.

isadoradumpling's picture

Thank you - a much appreciated twist that literally delights our hearts!

kerriebann's picture
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Love these muffins, as do my three teenagers and husband. Added an extra egg and used chopped strawberries and raspberries instead of blueberries. Super yummy!

theodosia's picture

how do i change grams to cups?

chocolateboy's picture

Wow. Best ever looking muffins.

gingerchezy's picture
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Gorgeous! I've wanted to make these for such a long time to have for my breakfasts. They're great! I made them with an extra egg as suggested. Only downside is that I used paper cases for them and their bottoms stuck to them like glue. Will cook them straight in the muffin tin next time.

chefdannyboy's picture
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Very dry .
With muffin mix it's important not to over mix. however the mix was so thick , I had to stir a little more than I would have liked. I don't think this would have made much of a difference though as the batter was like thick porridge ! normal muffin mix is very batter like
As I said , way too dry for my liking.
Will stick with a regular recipe next time.

poombit58's picture
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Easy, healthy, and very tasty. Brilliant!

originalrumblytum's picture
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Nice enough, but not as flavoursome as it could be, and still quite a whack on the daily calorie count. I would prefer to have a full-fat one less often in preference.

sian2306's picture

If replacing oil with margarine - how much would you use? (maybe a silly question) :)

maisiearcher95's picture
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These are the best muffins I have ever had, I seriously love these. I hate breakfast and I'm starting a new diet and trying to eat more breakfasts and where some might say these aren't for breakfast I've been having one every morning with a banana and a yoghurt and that has kept me full until 1pm where I have lunch. Love this recipe, definitely 5*'s.

amyetatham's picture
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Delicious, healthy, kids love them. Lovely fresh, allow to cool for half an hour before eating as otherwise they break up. Also nice frozen and put them straight from the freezer into the oven to warm through and crisp up.

emma_danielle's picture
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Absolutely AMAZING! Taste lovely and low fat! I used self raising wholegrain flower instead of buying two separate types and worked fine! Can't wait to make these again!!

thatlizkid's picture
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I used two eggs and yoghurt instead of buttermilk after reading the comments, and this recipe is awesome, they came out really moist and delicious :D

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