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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mrshwc's picture
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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
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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
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perfect! I didn´t have wholemeal flour so I used only plain flour. And it was awesome too! :o)

actress1nce's picture
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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
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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
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Hard on the outside, soft and not baked on the inside. Will never make this again.

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

shoebaker's picture
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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
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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
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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
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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
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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.

mother_ship's picture
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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.

ellie2502's picture
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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.

its_kath's picture

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!!

dorothy_culshaw's picture

So easy to make and tasted really good

jessss's picture

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

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