Banana, wholemeal flour, light muscovado sugar, buttermilk, and blueberries make these whole wheat blueberry muffins irresistible.
These mouthwatering muffins by celeb chef Gordon Ramsay have a naturally sweet flavour thanks to the banana and blueberries. Unlike our blueberry muffins recipe, this recipe uses wholemeal or whole wheat flour, which is a much healthier option. Wholemeal flour contains more protein and fiber than white flour.
- 2 very ripe large bananas
- 300g wholemeal or whole wheat 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
Heat the oven to 180°C (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.
Top tips for making whole wheat blueberry muffins
This recipe would work just as well with raspberries or blackberries.