The ultimate makeover: Blueberry muffins

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Results 1-20

• alecrust

  02 March 2010

  alecrust rated this recipe

  

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• Elaine

  14 March 2010

  Elaine rated this recipe

  

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• Beth

  04 April 2010

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• Janet

  18 April 2010

  Janet rated and commented on this recipe

  

  Absolutely delicious straight from the oven. Also can be frozen and perked up in the microwave after defrosting.

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• condrona

  06 May 2010

  condrona rated and commented on this recipe

  

  This is a fantastic recipe - very light and full of flavour. You would never know it was healthy!

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• mother*ship

  21 August 2010

  mother*ship rated and commented on this recipe

  

  My daughter hates bananas so I replaced it with grated carrot and used natural fat-free yogurt instead of buttermilk (because that's what I had in the fridge) and the result was light, fluffy and delicious!

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• Benny

  14 September 2010

  Benny rated and commented on this recipe

  

  Absolutely delicious! Can't believe there's that few calories in them, and they came out massive. Probably the best recipe I've used of this site, thanks :)

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• Petit_Josephine

  26 September 2010

  Petit_Josephine rated and commented on this recipe

  

  These are fantastic! I also used low fat natural yoghurt instead of buttermilk, and sunflower oil instead of rapeseed. They are moist and light, and rose really well! I was a little worried at first because my mixture was slightly dry and doughy, so I added another medium egg and a wee bit more oil. Perfect.

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• Jessss

  27 November 2010

  Jessss commented on this recipe

  i know this is a mufffin recipe, and it looks delicious, but do u think its ok to do it as a cake?(and skip out the banana and lemon zest?)x

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• Tecora

  08 January 2011

  Tecora commented on this recipe

  just made them and have another batch in the oven. i followed most of the recipe and used yoghurt instead of buttermilk (and added the extra egg since the mixture looekd dry). the blueberries kinda exploded in the oven and made a sort of jam and everyone likes it. ive yet to get one of my own muffins but give it time!

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• Deborah

  10 January 2011

  Deborah rated and commented on this recipe

  

  I also found the mixture a bit dry and worried about overmixing it as it is quite hard to bring it all together. I added a little water, but will try the extra egg next same and add a few calories. They weren't bad but a bit scone like rather than like a muffin. Also the temperature for a fan oven needs to be reduced slightly I think, mine cooked on top a bit quickly.

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• Bridget

  17 January 2011

  Bridget rated and commented on this recipe

  

  I made these muffins using homemade buttermilk - mix lemon juice with the milk and leave for 5-10 mins for the mixture to react. I use 2 tbls of juice to 250ml of milk (preferably full cream, but semi or skimmed works also works well). If you don't use all the buttermilk you can store in the fridge or use to make soda bread! I also added an extra egg and the muffins came out well. Next time I will add poppy seeds and maybe some linseed.

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• Lorraine

  28 January 2011

  Lorraine rated and commented on this recipe

  

  I made them for tea for my family�..they just loved them! I used margarine instead of rapeseed oil and low fat natural yogurt instead of buttermilk

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• Jessss

  30 January 2011

  Jessss commented on this recipe

  forget my earlier comment, but can i use plain flour instead of wholmeal?

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• Smudgie

  04 February 2011

  Smudgie commented on this recipe

  So easy to make and tasted really good

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• Kitkat35

  07 February 2011

  Kitkat35 commented on this recipe

  Fabulous Recipe! I also used Natural Yoghurt and Sunflower Oil and they turned out perfectly. They are also very adaptable and you can add in what you want. Obviously this will make them more unhealthy. Especially the Chocolate and Banana ones I made!!

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• ellie2502

  10 February 2011

  ellie2502 rated and commented on this recipe

  

  On the whole I thought the recipe worked well and would try again but with slight modifications. I agree about using an extra egg as my mixture was slightly dry. I also found the taste of the rapeseed oil rather over-powering and I struggled to taste anything else so may opt for an alternative next time.

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• mother*ship

  12 February 2011

  mother*ship commented on this recipe

  Just made a chocolate version, delish! Replaced 50g of flour with 50g cocoa, used 150g blueberries and 100g choc chips and replaced the banana with grated apple. This is a great recipe to play around with.

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• Kathmedwards

  26 February 2011

  Kathmedwards rated and commented on this recipe

  

  Great recipe. I added the extra egg and used all white self raising rather than adding the wholemeal (couldn't find any!) The lemon glaze is fabulous on there.

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• Serena

  28 February 2011

  Serena rated and commented on this recipe

  

  Seriously good recipe, thoroughly enjoyed it and all friends who have tried absolutely love it! Suggestion with the mixing: try doing little bits at a time (a third of each) and then leave for a bit. Also really big, slow mixes. Dont worry about trying to make the mixture smooth. Thats how i did mine and they came out perfectly :)

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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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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 25 mins

Cook 25 mins

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

Per serving

206 kcalories, protein 5g, carbohydrate 36g, fat 6 g, saturated fat 1g, fibre 2g, sugar 16g, salt 0.43 g

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