The ultimate makeover: Blueberry muffins

The ultimate makeover: Blueberry muffins

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(58 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
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 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, questions and tips

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28th Oct, 2013
perfect.................................. I just luved them the muffins I mean yeah
28th Oct, 2013
perrrfect.................................. I just luvd them I mean the muffins yeah
20th Aug, 2013
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.
4th Jul, 2013
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.
18th May, 2013
Thank you - a much appreciated twist that literally delights our hearts!
31st Mar, 2013
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!
9th Feb, 2013
how do i change grams to cups?
14th Jan, 2013
Wow. Best ever looking muffins.
7th Jan, 2013
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.
17th Oct, 2012
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.


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