I had two bananas left in my fruit basket, this morning, and two options: make banana-blueberry-smoothie or turn them info muffins for breakfast. I decided to make muffins and they’re already halfway gone. Today is such a pleasant day with lots of sunshine. What about you? what are you up to on a Sunday morning. Enjoy the rest of the day!
Sift the flour, baking powder and sugar into a bowl. Stir in blueberries and make a well in the centre.
Spoon the batter into prepared muffin tins, top with extra blueberries and bake 20-25 minutes or until golden.
Serve warm or cold
Blueberry Banana & Vanilla Muffins
Preparation time: 20 minutes; Baking time: 20-25 minutes; Makes: 18 medium muffins
- 300g (10.5oz, 2 ½ cups) all purpose flour
- 4 teaspoons baking powder
- 180g (6.5oz, ¾ cup) sugar
- 1 ½ cups blueberries (fresh or frozen)
- 125g (1 stick + 1 tablespoon; 8 tablespoons) unsalted butter, melted
- 1 cup buttermilk or plain yoghurt
- 2 eggs
- 2 teaspoons vanilla essence (extract)
- 2 large bananas sliced
- ½ cup blueberries extra to top
- Sugar for dusting
- Preheat the oven to 375ºF (190ºC); 360ºF (180ºC) convection, ten minutes before using. Line 2 muffin tins with 18 medium paper cases. Sift the flour, baking powder and sugar into a bowl. Stir in blueberries and make a well in the centre.
- In a separate bowl, using a stick blender, blend the butter, buttermilk, eggs, vanilla essence and bananas. Pour the mixture in the well and mix gently until just combined. Spoon the batter into prepared muffin tins, top with extra blueberries and bake 20-25 minutes or until golden.
- Transfer muffins to cooling rack. Serve warm or cold dusted with some sugar.
Points to Note
- I baked the muffins in a convection oven at 360ºF (180ºC) for twenty minutes.