Gordon Ramsay's blueberry muffins
These wholemeal muffins with bananas and buttermilk are moist, full of goodness and ever so tasty
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Prep time: 15 mins
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Cooking time: 20 mins
(may need an extra 5 mins) -
Total time: 35 mins
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Makes: 12
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Skill level: Easy peasy
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Costs: Mid-price
Ingredients
- 2 very ripe large bananas
- 300g wholemeal flour
- 1 ½tsp 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
Method
- Heat the oven to 180°C or gas mark 4. Line a 12-hole muffin tin with muffin cases.
- Peel the bananas and mash in a bowl, using a fork.
- 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.
- Spoon the batter into the muffin cases and sprinkle with the demerara sugar. These cases will be quite full.
- 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.
- 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 £7.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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julie, posted 5 months ago
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.
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Arlene, posted 1 year ago
These muffins are great, I made then for my work and everyone loved them and asked for more.
