The ultimate makeover: Blueberry muffins

The ultimate makeover: Blueberry muffins

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(55 ratings)

Prep: 25 mins Cook: 25 mins


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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  • 5 tbsp rapeseed oil
    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

    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



    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)



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

  • 1 egg



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

  • 284ml pot buttermilk
  • 225g fresh blueberries



    Blueberries are one of the few edibles native to North America and credited with being…


  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)

mother_ship's picture

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

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?

squsqu's picture

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

bridget-raglands's picture

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.

deborah75's picture

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.

tecora's picture

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!

jessss's picture

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

josephina86's picture

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.

zombiecandy's picture

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 :)

mother_ship's picture

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!

condrona's picture

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

janbomyers's picture

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


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