The ultimate makeover: Blueberry muffins

Latest comments and suggestions

Results 41-60

• Laura

  11 October 2011

  Laura rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ChefJulieLee

  16 October 2011

  ChefJulieLee rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ChefJulieLee

  16 October 2011

  ChefJulieLee commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ChefJulieLee

  16 October 2011

  ChefJulieLee commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ChefJulieLee

  16 October 2011

  ChefJulieLee commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ChefJulieLee

  16 October 2011

  ChefJulieLee commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Marie

  02 November 2011

  Marie rated and commented on this recipe

  

  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 :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• palmeras

  07 November 2011

  palmeras rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jaime

  15 January 2012

  Jaime rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Seasick

  24 January 2012

  Seasick rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• miniminx

  25 January 2012

  miniminx rated and commented on this recipe

  

  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)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jennys food

  21 February 2012

  jennys food rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Paul

  26 March 2012

  Paul commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ra1990

  04 April 2012

  ra1990 rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bakeszti

  08 April 2012

  bakeszti rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• thatlizkid

  20 May 2012

  thatlizkid rated and commented on this recipe

  

  I used two eggs and yoghurt instead of buttermilk after reading the comments, and this recipe is awesome, they came out really moist and delicious :D

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emma_danielle

  07 June 2012

  emma_danielle rated and commented on this recipe

  

  Absolutely AMAZING! Taste lovely and low fat! I used self raising wholegrain flower instead of buying two separate types and worked fine! Can't wait to make these again!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Amy

  02 July 2012

  Amy rated and commented on this recipe

  

  Delicious, healthy, kids love them. Lovely fresh, allow to cool for half an hour before eating as otherwise they break up. Also nice frozen and put them straight from the freezer into the oven to warm through and crisp up.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• maisiearcher95

  25 July 2012

  maisiearcher95 rated and commented on this recipe

  

  These are the best muffins I have ever had, I seriously love these. I hate breakfast and I'm starting a new diet and trying to eat more breakfasts and where some might say these aren't for breakfast I've been having one every morning with a banana and a yoghurt and that has kept me full until 1pm where I have lunch. Love this recipe, definitely 5*'s.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sian

  24 August 2012

  Sian commented on this recipe

  If replacing oil with margarine - how much would you use? (maybe a silly question) :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/359605/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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 5g, carbohydrate 36g, fat 6 g, saturated fat 1g, fibre 2g, sugar 16g, salt 0.43 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.