The ultimate makeover: Blueberry muffins

The ultimate makeover: Blueberry muffins

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(56 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

    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
    Lemon

    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

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 284ml pot buttermilk
  • 225g fresh blueberries
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

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, questions and tips

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jaime_mortimer
15th Jan, 2012
5.05
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!
palmeras
7th Nov, 2011
5.05
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!
cheeky_cheddar
2nd Nov, 2011
4.05
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 :)
chefjulielee
16th Oct, 2011
4.05
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!
chefjulielee
16th Oct, 2011
4.05
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!
chefjulielee
16th Oct, 2011
4.05
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!
chefjulielee
16th Oct, 2011
4.05
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!
chefjulielee
16th Oct, 2011
4.05
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!
witt1979
11th Oct, 2011
3.05
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.
bigbad
25th Sep, 2011
5.05
Awesome - I put a few walnut pieces on top.

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