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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

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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.

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Comments (75)

emily2012's picture

Delicious!
This is a great recipe, straightforward, easy and tastes goods. It is also relatively healthy with no butter, low amounts of sugar compared to other recipes and the fat used, rapeseed oil is high in unsaturated fatty acids AKA the good fat.
I don't actually use wholemeal flour as I don't have any but white works. I have also tried frozen berries, more blueberries, orange instead on lemon and fat free yogurt instead of buttermilk all work equally well. I also use muffin cases and save 1 tbsp of oil.
Overall I would say try this recipe you will be pleasantly surprised, always a hit in my house.

MichelleStroud's picture
5

Ive just made these again.... this time with a different cocktail ....mix of : Coconut, spelt and gluten free doves farm flour. Also i used coconut milk with some lemon for the buttermilk and coconut oil. The consistency was completely different so Iv'e decided to put it in a large cake tin .. and hope for the best
Results ... TBC..........

Kaywit's picture

I still have the original 2010 issue this receip was in. I have made this so many over the years that I have lost count. These muffins are a big hit at our house.

ewe2lambs's picture

I did change the recipe quite a bit, I used coconut oil, coconut flower as a substitute for sugar, ground almonds wholemea flour and M+S gluten free flour for the s-r flour, and they are quite delicious!! Nice healthy treat for the kids. I did 1+1/2 the recipe as well :D

KateB's picture
5

Just baked these muffins and they are absolutely delicious! I didn't make any alterations and they have gone down a treat with my family, definitely going to be making another batch very very soon...!

Dieteva's picture

I really want to make these because I love blueberry muffins and I'm on a diet so this is great.

Aylink's picture

I haven't baked these muffins yet but I did see some comments regarding the amount of sugar in it. I would recommend to replace sugar with honey so you have a natural and more healthier sweet source. I made a cake with honey and bananas before it was quite nice and sweet :)

lemon_farmer's picture

Good job. The comment about not being healthy due to sugar content misses the point that there is no butter and drastically reduced sugar content, compared to most buns. Any less and these would be blueberry bread rolls :)

aboogie's picture

perfect.................................. I just luved them the muffins I mean yeah

aboogie's picture

perrrfect.................................. I just luvd them I mean the muffins yeah

91lrigrac's picture
5

Love these muffins! I don't know how healthy any muffin is, but they are a nice treat and you certainly don't feel like you have consumed a heavy sugary snack they are just the right sweetness and the banana adds that perfect moistness. I substituted the buttermilk for the do-it-yourself version (lemon and skim milk) since I can never find buttermilk but otherwise recipe is just perfect straight from the muffin tin.

baltar's picture

I fail to see, with so much sugar added in the muffins, how this recipe can be classed as 'healthy'.
Thumbs up for the wholemeal flour though.

isadoradumpling's picture

Thank you - a much appreciated twist that literally delights our hearts!

kerriebann's picture

Love these muffins, as do my three teenagers and husband. Added an extra egg and used chopped strawberries and raspberries instead of blueberries. Super yummy!

theodosia's picture

how do i change grams to cups?

chocolateboy's picture

Wow. Best ever looking muffins.

gingerchezy's picture
5

Gorgeous! I've wanted to make these for such a long time to have for my breakfasts. They're great! I made them with an extra egg as suggested. Only downside is that I used paper cases for them and their bottoms stuck to them like glue. Will cook them straight in the muffin tin next time.

chefdannyboy's picture
2

Very dry .
With muffin mix it's important not to over mix. however the mix was so thick , I had to stir a little more than I would have liked. I don't think this would have made much of a difference though as the batter was like thick porridge ! normal muffin mix is very batter like
As I said , way too dry for my liking.
Will stick with a regular recipe next time.

poombit58's picture
5

Easy, healthy, and very tasty. Brilliant!

originalrumblytum's picture
4

Nice enough, but not as flavoursome as it could be, and still quite a whack on the daily calorie count. I would prefer to have a full-fat one less often in preference.

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