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The ultimate makeover: Blueberry muffins

The ultimate makeover: Blueberry muffins

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(55 ratings)

Prep: 25 mins Cook: 25 mins

Easy

Makes 12
We've created a deliciously light version of this classic muffin that contains virtually no saturated fat

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal206
  • fat6g
  • saturates1g
  • carbs36g
  • sugars16g
  • fibre2g
  • protein5g
  • salt0.43g
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Ingredients

  • 5 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 225g self-raising flour
  • 115g wholemeal flour
  • 2 tsp 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…

  • zest ½ lemon and 1 tsp juice

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 85g golden caster sugar
  • 50g light muscovado sugar
  • 1 small very ripe banana with black skin (about 85g peeled weight)

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 1 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 284ml pot buttermilk
  • 225g fresh blueberries

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.

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Comments (75)

angel290385's picture
3

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
4

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
4

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
4

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

mrshwc's picture
3

These didn't rise much and had a slightly gummy texture. This was perhaps due to user error, but I will make the full-fat version next time. The results were slightly better when the batter was cooked as a loaf instead of muffins.

bee-lee's picture
5

I tried this recipe with fantastic results and comments! One friend said they were the best blueberry muffins she'd ever tasted - which was very kind. Great flavour and keep really well, still nice and moist. And even better that they're so low in calories - with a banana they make a great breakfast on the go!

marketaa's picture
5

perfect! I didn´t have wholemeal flour so I used only plain flour. And it was awesome too! :o)

actress1nce's picture
3

Used all self-raising flour as I had no wholemeal, added some cocoa powder and some choc chips instead of blueberrys. I was in two minds whether to add the black banana and did..... however the kids hated the banana taste, so next time I'll leave the banana out!!

merylmontague's picture

is the wholemeal flour used in this recipe self raising or plain?
thanks
mm

fisherwood's picture

I know these are meant to be better for you, but I can't tell the difference between these and the 'banana and blueberry muffin' recipe on this site? In fact that recipe seems to have even lower saturated fat...can someone tell me which is better?!

cearaw's picture
5

I have made these a few times now, they always come out lovely and are always very popular with my friends

alina_ca's picture
1

Hard on the outside, soft and not baked on the inside. Will never make this again.

dideto's picture
3

I have had much better muffins than this wasn't too impressed.

shoebaker's picture
4

Really great recipe, I also used natural yoghurt and sunflower oil instead of buttermilk and rapeseed. One egg seemed to be fine in my mixture, I substituted cranberries for the blueberries and also added pecan nuts and a tbsp of maple syrup. Really adaptable and delicious, loved the glaze on top!

jazzyb56's picture

These were great. Followed the recipe to the letter and had beautiful light, moist muffins great as I'm watching my weight.

heatherjdw's picture
5

Brilliant recipe loved it. I used the carrot, instead of the banana, as someone else suggested & used carotino oil instead of rapseed. As I cannot purchase it my local supermarket. Its a healthy alternative to olive oil but no taste.
Absolutely worked & froze well, just about to make another batch.

lyndsb1's picture
5

Excellent recipe. Lovely and moist.
Barely had chance to brush the lemon drizzle on and they were gone. A must try if you like blueberries

carts003's picture
4

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 :)

kathmedwards's picture
5

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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