Banana and Blueberry Muffins
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 !
- 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
- 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.