The ultimate makeover: Blueberry muffins

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• blacker80

  18 March 2011

  blacker80 rated and commented on this recipe

  

  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

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• Hezz

  18 March 2011

  Hezz rated and commented on this recipe

  

  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.

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• Izzyb

  18 March 2011

  Izzyb commented on this recipe

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

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• shoebaker

  21 March 2011

  shoebaker rated and commented on this recipe

  

  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!

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• dida

  23 March 2011

  dida rated and commented on this recipe

  

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

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• Alina

  10 April 2011

  Alina rated and commented on this recipe

  

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

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• little spoon

  19 April 2011

  little spoon rated and commented on this recipe

  

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

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• Fi

  07 May 2011

  Fi commented on this recipe

  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?!

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• lrobs79

  08 May 2011

  lrobs79 rated this recipe

  

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• meryl

  16 May 2011

  meryl commented on this recipe

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

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• actress1nce

  16 June 2011

  actress1nce rated and commented on this recipe

  

  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!!

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• Marketa

  20 June 2011

  Marketa rated and commented on this recipe

  

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

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• Bee Lee

  23 June 2011

  Bee Lee rated and commented on this recipe

  

  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!

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• mrshwc

  27 June 2011

  mrshwc rated and commented on this recipe

  

  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.

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• Annie

  02 August 2011

  Annie rated and commented on this recipe

  

  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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• missbungle

  14 August 2011

  missbungle rated and commented on this recipe

  

  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!

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• Duggy

  26 August 2011

  Duggy commented on this recipe

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

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• Joann

  28 August 2011

  Joann rated and commented on this recipe

  

  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!

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• ANGEL290385

  14 September 2011

  ANGEL290385 rated and commented on this recipe

  

  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.

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• BigBad Banger

  25 September 2011

  BigBad Banger rated and commented on this recipe

  

  Awesome - I put a few walnut pieces on top.

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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 5.0g, carbohydrate 36.0g, fat 6.0 g, saturated fat 1.0g, fibre 2.0g, sugar 16.0g, salt 0.43 g

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