Gordon Ramsay's blueberry muffins

(43 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Blueberry muffins
Blueberry muffins
  • Makes: 12

  • Prep time:

  • Cooking time:

    (may need an extra 5 mins)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

These wholemeal muffins made with bananas, buttermilk and fresh blueberries are moist, full of goodness and very tasty.


  • 2 very ripe large bananas
  • 300g wholemeal flour
  • 1½ tsp baking powder
  • 1tsp bicarbonate of soda
  • Pinch of fine salt
  • 100g light muscovado or brown sugar
  • 284ml carton buttermilk
  • 1 large egg, beaten
  • 75g light olive oil (or melted butter)
  • 200g blueberries, rinsed and drained
  • 1tbsp demerara sugar


  1. Heat the oven to 180°C (gas mark 4). Line a 12-hole muffin tin with muffin cases.
  2. Peel the bananas and mash in a bowl, using a fork.
  3. Mix the flour, baking powder, bicarbonate of soda, salt and brown sugar together in a large mixing bowl. Make a well in the centre and add the buttermilk, egg, olive oil and bananas. Quickly fold the ingredients together until just incorporated, taking care not to overmix. Tip in the blueberries and give the batter one or two stirs.
  4. Spoon the batter into the muffin cases and sprinkle with the demerara sugar. These cases will be quite full.
  5. Bake in the oven for about 20-25 mins until well risen and golden brown on top; a skewer inserted into the centre of the muffin should emerge clean.
  6. Leave to cool in the tin for a couple of minutes then transfer to a wire rack to cool completely.

This recipe is taken from Gordon Ramsay's Healthy Appetite, available from Amazon for £10.

Your rating

Average rating

  • 4
(43 ratings)

Your comments

Tina Davis

Really nice recipe changed the flour for half buckwheat used half the sugar and replaced with apple sauce just to make it super healthy.


I have made these and there great, very moist, with lots of yummy flaver WILL be making these again. I would give them 10 out of 10, thank you for the recipe.


Brilliant recipe. Takes minimum time to make and the mixture really does make 12 large muffins - often you have to settle for less than the recipe suggests. Lovely breakfast or brunch muffin. I replaced the sprinkling of demerara sugar on top with roll oats. If you want to freeze them, freeze them individually on a tray first and then bag or box them as they will stick togewther as they are so moist.


These muffins are great, I made then for my work and everyone loved them and asked for more.

comments powered by Disqus

FREE Newsletter