Healthy blueberry muffins
Healthy blueberry muffins
2016-07-05 22:39:47
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
- 5 tbsp rapeseed oil
- 225g self-raising flour
- 115g wholemeal four
- 2 tsp baking powder
- Zest of 1⁄2 lemon and 1 tsp juice
- 85g golden caster sugar
- 50g light muscovado sugar
- 1 small very ripe banana with black skin (about 85g peeled weight)
- 1 egg
- 284ml pot buttermilk
- 225g fresh blueberries
Instructions
- 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.
- 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.
- Spoon the mixture into the tin - each hole should be very full.
- Bake for 20-25 mins until risen and golden.
- 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.
Tina's tip
- Best eaten the day of making, but will keep for up to 2 days.
Tina's Cooks https://tinascooks.com/
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