Banana and blueberry muffins
Home baked banana and blueberry muffins are perfect muffins for breakfast or brunch. Bursting with fresh fruity goodness in every bite. An easy breakfast, made with yogurt, a scrumptious way to start your morning or afternoons!
Equipment
- Deep 12-hole muffin tray, lined with large paper muffin cases.
Ingredients
- 150 g Greek style yogurt
- 150 g butter, melted
- 150 g caster sugar
- 2 medium free-range eggs
- ½ tsp vanilla extract
- 300 g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 2 ripe bananas, mashed (200g approx.)
- 150 g blueberries (reserve approx. 50g)
Instructions
- Pre heat the oven to 180°C fan. whisk the yogurt, butter, and sugar in a large mixing bowl until smooth.
- Add eggs and vanilla, whisk until combined. then stir in the dried ingredients until just a batter is created, do not overmix. Gently fold in the fruits.
- Divide the mixture into the muffin cases. Share the reserved blueberries on to the top of each muffin and gently press in.
- Bake for 25 minutes or until deep even golden brown. Allow to cool for 5 minutes before serving.
Notes
• Best to enjoy fresh baked.
• Alternatively, you can make ahead of time and freeze for up to 1 month. Defrost thoroughly, then heat them through on low heat in an oven for 5 minutes before serving.
• Adjust the filling by swapping the blueberries with other berries such as raspberries or fruit such as mango and peaches.
• Alternatively, you can make ahead of time and freeze for up to 1 month. Defrost thoroughly, then heat them through on low heat in an oven for 5 minutes before serving.
• Adjust the filling by swapping the blueberries with other berries such as raspberries or fruit such as mango and peaches.
