Easy Fluffy Banana Blueberry Muffins

These easy banana blueberry muffins are deliciously golden brown on top and soft and fluffy on the inside. They contain just the right amount of sweetness from bananas and a healthy twist of blueberries.

These muffins will be great at curing your afternoon sugar cravings without being too heavy. They also add extra fruit and fibre into your day, making them even more of a feel-good snack.

What you’ll need to make Banana Blueberry Muffins:

1. Large mixing bowl.
2. Masher or fork to mash bananas.
3. Measuring cups.
4. Muffin tray. If using a metal tray, you will need to have patty pans for the muffins. If you are using a silicone tray, you won’t need any patty pans and can spoon to muffin mixture straight into the silicone tray.
5. Cooling rack.

Ingredients:

Bananas: these muffins work best with ripe bananas which are mostly brown and spotty. If your bananas are not ripe enough, you could peel them and put them in the microwave for roughly 30-45 seconds. This will help bring out their natural sweetness.

Egg: medium size or large preferably.

Olive oil: substitute for butter or margarine if you do not have any olive oil in the pantry.

Self-raising flour: substitute for all-purpose flour (plain flour) with three teaspoons of baking powder added.

Ground cinnamon: easily found in most, if not all, supermarkets.

White sugar: a small amount to complement the sweetness from the bananas, cinnamon and blueberries.

Blueberries: fresh or frozen will work.

Instructions:

1. Pre-heat oven to 180C or 160C with fan-force (360F or 320F fan force). Line a muffin tray with patty pans, or skip this step if you are using a silicone muffin tray.
2. In a large mixing bowl, mash the bananas (you can use a masher or a fork).
3. Add the egg, oil and milk and stir until combined.
4. Then, mix in the flour and sugar.
5. Once the mixture is evenly combined, add the blueberries and gently fold in.
6. Then, spoon the mixture evenly into each muffin case in the muffin tray. Place in the oven and bake for 25 minutes, or until golden brown on top.
7. Let muffins cool for 5-10 minutes in the tray then remove from tray and place on cooling rack

Storage

These muffins will stay fresh in an air-tight container for around 5 days when kept in the pantry. If you store them in the fridge, they will last even longer, around 2-3 weeks.

These muffins also freeze well.

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