The ultimate makeover: Blueberry muffins

The ultimate makeover: Blueberry muffins

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(56 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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30th Aug, 2012
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.
24th Aug, 2012
If replacing oil with margarine - how much would you use? (maybe a silly question) :)
25th Jul, 2012
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.
2nd Jul, 2012
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.
7th Jun, 2012
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!!
20th May, 2012
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
4th Apr, 2012
wayyyy too many blueberries! made the whole mixture purple/blue and didnt cook well :(
26th Mar, 2012
These work well with half canderel or splenda half sugar and with skimmed milk instead of buttermilk
21st Feb, 2012
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.
25th Jan, 2012
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)


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