How to cook banana blueberry muffins: step-by-step instructions
Bake a batch of delicious banana blueberry muffins with this easy-to-follow recipe. These muffins can be stored in an airtight container for up to three days or frozen for later enjoyment.
Ingredients
- 300g self-raising flour
- 1 tsp bicarbonate of soda
- 100g light muscovado sugar
- 50g porridge oats, plus 1 tbsp for topping
- 2 medium bananas, the riper the better
- 284ml carton buttermilk
- 5 tbsp light olive oil
- 2 egg whites
- 150g punnet blueberries
Method
Step 1
Preheat your oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper muffin cases. Begin by placing the flour and bicarbonate of soda in a large bowl. Set aside 1 tbsp of the sugar and mix the remaining sugar with the flour and 50g oats. Create a well in the center of the mixture.
In a separate bowl, mash the bananas until they are nearly smooth. Mix in the buttermilk, oil, and egg whites until well combined.
Step 2
Pour the liquid mixture into the well in the dry ingredients bowl. Stir quickly and sparingly with a wooden spoon. The mixture may appear lumpy with a few flecks of flour, but avoid the temptation to overmix. Add the blueberries to the batter and give it one final stir.
Divide the muffin batter evenly among the muffin cases - they will be quite full. Sprinkle the tops of the muffins with the remaining oats and sugar.
Place the muffins in the preheated oven and bake for 18-20 minutes, or until they have risen and turned a dark golden color. Once baked, allow them to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these scrumptious banana blueberry muffins with a cup of tea or coffee. They are perfect for a quick breakfast or a delightful snack any time of the day. Store them in an airtight container for up to three days or freeze them for future indulgence.