Banana & blueberry muffins

Banana & blueberry muffins

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(169 ratings)

Prep: 10 mins Cook: 20 mins


Serves 12
A low-fat muffin that tastes as good as it looks - they'll keep in an airtight container for up to 3 days, or freeze for up to a month

Nutrition and extra info

  • Can be frozen

Nutrition: per serving

  • kcal202
  • fat5g
  • saturates0.8g
  • carbs36g
  • sugars14g
  • fibre2g
  • protein5g
  • salt0.59g
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  • 300g self-raising flour
  • 1 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 100g light muscovado sugar
  • 50g porridge oat, plus 1 tbsp for topping
  • 2 medium bananas, the riper the better



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 284ml carton buttermilk
  • 5 tbsp light olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 egg whites
  • 150g punnet blueberries

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  1. Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.

  2. Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just 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 he 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.

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Comments (243)

snoweena's picture

I used soya yoghurt as my son is lactose intollerant..they turned out really well!

meisterstueck's picture

They turned out really nice. I got 11 muffins out of the dough, they were a little small though. Next time might make only 9 or 10. They were great for breakfast the next morning and my boyfriend who usually only likes sweets with a lot of sugar really liked them too.

kadams79's picture

Absolutely delicious!

tinylori's picture

I made these the other evening and I was surprised at how easy they were although I ended up with about 25 muffins! We didn't have any blueberries so I just chopped up 150g of chocolate and added only 50g of sugar. I added an extra 50g of oats and an extra banana and they went down a storm. However, as I said, I ended up with about 25 HUGE and abnormally shaped muffins because the of the self raising flour. These are great for the morning, even if a little bold.

jessord's picture

Really yummy-I added a little bit more sugar to make them a touch sweeter

sokelengl's picture

Just made this banana muffin last night. It is delicious and easy to prepare. The whole process take less than 30 minutes. I Added a 1/2 cup of whole walnuts and blueberry into it. It is truly delicious Thanks for sharing.


soleluna's picture

I've made these a few times, once with blueberries and once with blackberries. I agree that they are not very sweet but anyway the whole family loved them, including my two year old!

samwatson's picture

I used 2/3 blueberries and 1/3 sultanas and very ripe bananas. I loved them but my husband and eldest son thought the blueberries were too bitter. Will substitue those for apple next time.

annaperkins's picture

Really didn't taste of anything at all. Disappointing

annaperkins's picture

Really didn't taste of anything at all. Disappointing

phoebekaspar's picture

Really good recipe- love the crunchy topping. Every body asks me to make them again

remehardiman1's picture

Great tasty muffin. I have made them a couple of times and they are now a firm favourite. I agree with previous comments they are better the next day, as they can stick to the muffin cases quite a bit on the first day.

joandobb's picture

Very easy recipe and wonderful result. My muffins were had a veyr marked banana flavour but my bananas were very ripe. I could imagine that you could vary the addition of blueberries for most soft fruit and chocolate chips etc. Very pleased with end product. Thank you

tonks3p's picture

I made these this afternoon for my tutor as a present (as I won't have her next year and she's helped me loads with my UCAS). I took the suggestion of using blueberries and raspberries, and it tastes really good.

The changes I made was that I used 1 medium and 1 large banana, added a squirt of golden syrup, and used extra virgin olive oil instead of light olive oil. Really good, though I think I may stick to blueberries next time (they taste good with raspberries, but I've never really been a fan of the fruit, might try strawberries, or maybe chocolate next time).

aalewis's picture

I have made these muffins many times and I LOVE THEM x Everyone needs to try them!!

therobynem's picture

Made these muffins last week end and was very disappointed with them. I bake all the time and I have to say I won't be making these again. I left them in a tin over night and everyone thought they were awful!

zimzimma's picture

Lovely recipe - not overly sweet and I love bananas and blueberries, which is a bonus! They had a light texture and even looked like the ones in the pic. Will definitely make these again.

helenw2446's picture

These are lovely and best of all, really easy

catogrady85's picture

made them as instructed but although I added 20g more sugar still not a sweet enough taste, bananas just right but may try with something else other than blueberries.

queen_jane's picture

This was OK, the texture was a bit rubbery.


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