The ultimate makeover: Blueberry muffins

The ultimate makeover: Blueberry muffins

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(59 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 Apr, 2018
This worked really well. Ended up a much thicker muffin mixture than I've used before but was careful not to overmix as advised, and it turned out well. Had no buttermilk so used low fat fromage frais which was fine. Also forgot the muscovado sugar but they were plenty sweet enough for me.
23rd Jan, 2018
i used 25g brown sugar and replaced the castle sugar with honey. Also halved the white flour amount and made the rest up with wholemeal, and used ground oats in place of the wholemeal. I also used plain Greek yoghurt instead of buttermilk and I used the zest of a whole lemon and the juice of half. I'll be trying these again with different flavour combinations, orange and pistachio next
22nd Mar, 2016
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.
19th Feb, 2016
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..........
20th Sep, 2015
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
30th Jun, 2015
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
3rd Mar, 2015
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...!
2nd Apr, 2014
I really want to make these because I love blueberry muffins and I'm on a diet so this is great.
31st Dec, 2013
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
30th Nov, 2013
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 :)


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PigeonWard's picture
15th Nov, 2013
Hears a link to a gluten free, low sugar version of a blueberry muffin. Makes a perfect healthy breakfast.
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