Banana and Blueberry Muffins |

Banana and Blueberry Muffins

July 6, 2014

It’s 10pm and as I sit down to blog on my latest baking expedition, the first thought that comes to my mind is that this is My second post on blueberries!

Really? Yes! I wonder why!

Can only think of one reason right now, my love for blueberries..they are just so yum! But then, I think again,and this time the only reason I can genuinely think of is the over ripe bananas sitting comfortably in my fridge, without a single complaint! I had to use the poor fellas but how?! I looked at the blueberries tub and wondered, can I bake muffins with blueberry and bananas??

So, I googled and found a recipe which I tweaked to my liking as I had to make blueberry and banana muffins without eggs!

It is quite simple to make and my 5 year old helped me throughout our muffin baking journey !

Ingredients:

300g plain flour
1 tsp soda bicarb
1 tsp baking powder
100g demerara sugar
50g oats
2 medium bananas ( over ripe work the best! )
284ml buttermilk
5 tbsp vegetable oil/olive oil
1/4 cup milk
150g blueberries

How it’s made:

Heat oven to 180C or 350F and line a 12-hole muffin tin with paper muffin cases. Sieve the flour,soda and baking powder into a mixing bowl. Keep aside 1 tbsp of sugar, and mix the rest with the flour and oats. Make a well in the centre and set the bowl aside with the dry ingredients.
In a separate bowl, mash the bananas until nearly smooth. Stir in the buttermilk, oil and milk into the banana mash until well combined.
Pour the liquid mixture into the well and stir quickly . The mix will look lumpy and may have the odd fleck of flour still visible, but don’t over-mix. Add in the blueberries and give it one more stir. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of the sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.