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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raadhiyah786's picture
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wayyyy too many blueberries! made the whole mixture purple/blue and didnt cook well :(

paul7rhg's picture

These work well with half canderel or splenda half sugar and with skimmed milk instead of buttermilk

jennyhw's picture
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We all really enjoyed these although I did change the recipe a bit. I dont like banana in cakes so I used grated pear(didnt have any apple!!)also used sunflower oil,and milk with lemon juice in place of the buttermilk.Made half blueberry and raspberry and half apricot and pecan. They were all lovely, light and fluffy, loved the lemon flavour that came through.

miniminx59's picture
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wow, these are fab! i followed the recipe to a T and they came out brilliantly. they're so light and yummy!

tip: to prevent overmixing, stir in the blueberries to the dry ingredients before adding the buttermilk/egg/banana.

probably one of the best recipes i've ever made on this site, i will def be making again. thanks! (and thanks to PP for the buttermilk recipe, too)

seasick's picture
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I did the recipe as detailed except the supermarket had ran out of buttermilk. Used the "cheat" method with milk and lemon juice and they came out great. Going to make another batch as they didn't last long!

jaime_mortimer's picture
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Absolutely delicious! I also added an extra egg and used frozen blueberries. I only added 1 tablespoon of oil and they still came out light and fluffy, don't think i'll add any next time! they're also a perfect breakfast muffin and low in weight watchers points too!

palmeras's picture
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LOVELY made a nice big batch of these and they went down really well even with all the none dieters in our house! great warm from the oven. I added chopped walnuts too they were gorge! would never know they were low fat. I know what I'm having for breakfast tomorrow!

cheeky_cheddar's picture
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A really yummy recipe, I'm also a newbie to baking and found this recipe quite easy to do. I also used low fat yoghurt and added another egg to help the mixture combine. Just be careful on your oven settings as I had to turn my oven down a bit to stop them burning on top. Good overall result :)

chefjulielee's picture
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made these yesterday and they were very nic and tasted healthy. I made them with cranberries as that's what I had in my fridge. Must agree that the mixture was a little too dry and mine came out a little bready, could have been more fluffy. next time i wll put in the extra egg as suggested. They tasted lovely still!

chefjulielee's picture
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made these yesterday and they were very nic and tasted healthy. I made them with cranberries as that's what I had in my fridge. Must agree that the mixture was a little too dry and mine came out a little bready, could have been more fluffy. next time i wll put in the extra egg as suggested. They tasted lovely still!

chefjulielee's picture
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made these yesterday and they were very nic and tasted healthy. I made them with cranberries as that's what I had in my fridge. Must agree that the mixture was a little too dry and mine came out a little bready, could have been more fluffy. next time i wll put in the extra egg as suggested. They tasted lovely still!

chefjulielee's picture
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made these yesterday and they were very nic and tasted healthy. I made them with cranberries as that's what I had in my fridge. Must agree that the mixture was a little too dry and mine came out a little bready, could have been more fluffy. next time i wll put in the extra egg as suggested. They tasted lovely still!

chefjulielee's picture
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made these yesterday and they were very nic and tasted healthy. I made them with cranberries as that's what I had in my fridge. Must agree that the mixture was a little too dry and mine came out a little bready, could have been more fluffy. next time i wll put in the extra egg as suggested. They tasted lovely still!

witt1979's picture
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These were very light, but I felt needed a little more sugar so sweeten them up a touch. One egg seemed to work fine. I used frozen blueberries, which worked really well (I suspect they added a bit more moisture) and were much cheaper than fresh ones.

bigbad's picture
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Awesome - I put a few walnut pieces on top.

angel290385's picture
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These tasted very banana-ey in my opinion and were a little too moist to the point of being a bit soggy. I followed the recipe exactly.

elechick's picture
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To sum up in one word: Yummy! I thought that the buttermilk was going to make them too sour, but I tried it and they're absolutely wonderful. The fact that they're healthy is a big bonus too! I would definitely have this for breakfast. Fantastic!

duggy37's picture

I was wondering, would the muffins be suitable for freezing? As there is no mention of it.

missbralee's picture
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Hmm my muffins were a brilliant texture but they weren't sweet enough. I used sunflower oil in place of rapeseed too. My banana wasn't ripe enough really but I threw it in anyway. I forgot to buy a lemon too so didn't have the glaze on top but used golden caster sugar and porridge oats as a topping which was lovely. I also added some maple syrup but still just not sweet enough. We'll still eat them though!

batmanneliese's picture
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This is a lovely recipe that turned out well for me, but it won't taste 10/10 if you are used to making full-on chocolate cakes :) In the words of my dad "ooh maybe they will taste nice with custard" ...I give up!

I used low fat yogurt instead of buttermilk, 2 tbs of low fat margarine instead of rapeseed oil and my banana wasn't anywhere near ripe. I also added poppy seeds to the mix and scattered dry oats on top. YUM

As another previous commenter has mentioned, my mix looked a bit dry, and in-turn I think it made the muffins slightly dense. Next time I will take their advice and add another egg!

Great recipe, next time I will follow the ingredients a bit closer and hope for a slightly lighter result! :D

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