Banana & blueberry muffins

Recipe uploaded by

Jane Hornby

42 ratings

Recipe by Jane Hornby

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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.

Using yogurt

Buttermilk's natural acidity helps to lighten muffin mixes and increases the rise. It's usually available in the dairy section of supermarkets, but if you can't find it, use low-fat plain yogurt instead (a mild bio yogurt is best) or skimmed milk with a splash of lemon juice.

Per serving

202 kcalories, protein 5g, carbohydrate 36g, fat 5 g, saturated fat 0.8g, fibre 2g, salt 0.59 g

Latest comments and suggestions

Results 61-80

• corkys!

  07 April 2009

  corkys! rated and commented on this recipe

  

  Yummy muffins! So easy and quick to make. Not for the sweet toothed but still great for when you have a naughty craving. Kept well for 5 days in air tight container. Perfect for breakfast on the go or a snack at break time. Can see these becoming a firm favourite.

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• Ann

  24 April 2009

  Ann commented on this recipe

  Hello

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• AbbyMardell

  27 April 2009

  AbbyMardell commented on this recipe

  I love these muffins and make them virtually every week! I have tried them with fresh bueberries and frozen blueberries, fresh blueberries work best. I replaced the sugar with granulated sweetner. I think the recipe works best if you sift the flour and keep the final mixing stage to a minimum.

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• Auntyfanty

  05 May 2009

  Auntyfanty commented on this recipe

  Absolutley first class recipe for a first time muffin maker - the children devoured them mmediately. I, too used yoghurt instead of buttermilk, and found the sweetness level perfect.

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• Ann

  05 May 2009

  Ann commented on this recipe

  I work in a nursing home. The SU loved them. Has most of them have no teeth. Very soft for them.

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• Gembrunton

  11 May 2009

  Gembrunton rated and commented on this recipe

  

  These muffins were very good, and i found them more than sweet enough. Only one criticism, and that is using over-ripe bananas makes the muffins come out with a green tinge (presumably because the bananas blacken on cooking) and seems to prevent them rising as far as a muffin should. I used raspberries instead of blueberries. might try date and walnut next time!

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• janet

  24 May 2009

  janet rated and commented on this recipe

  

  I have used many muffin recipes all of which are extremely easy to follow and this is no exception. Whilst still a big fan of the 'good old fairy cake', there are times when I can thelp but think of the quote from Delia concerning the making of muffins... " this is death to fairy cakes" !! Family and friends just love them.

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• Katie

  10 June 2009

  Katie commented on this recipe

  These look really good. I think that I might make them this weekend.

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• ElsieB

  18 June 2009

  ElsieB commented on this recipe

  Made these last night using low fat yogurt and golden caster sugar and they came out beautifully. Had one for breakfast this morning and my boyfriend had two- and he's not even a sweet person! A perfect wholesome, guilt-free muffin.

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• ElsieB

  30 June 2009

  ElsieB commented on this recipe

  Made these again at the weekend and replaced sugar with Splenda to reduce cals further and added chopped strawberries as well as blueberries. I think they were even better than the first batch :-)

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• lizbotrobot

  06 July 2009

  lizbotrobot commented on this recipe

  These are beautiful! Just had one straight from the oven-bliss! I used 3 really really ripe bananas, left out the olive oil and used 2 whole eggs instead. Also used dark chocolate chips instead of blueberries (wasn't feeling that healthy!). Definitely recomend!

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• rb

  30 July 2009

  rb rated and commented on this recipe

  

  YUM these are sooo good! I only had 2 small bananas so I just used 3/4 of all the other amounts and didn't have buttermilk so used "virtually fat free natural yoghurt" with a splash of lemon juice. Even though I reduced the recipe by 1/4 it still made 14 muffins! The only thing I notice is that the small rise that they do get does tend to drop after cooling which has happened when I made the recipe before using the full ingredient amounts and buttermilk.... any ideas how to make them a little lighter?? Also I lightly oiled my cases as I remember them sticking quite a lot last time, this has definitely made a difference this time.

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• Adele

  03 August 2009

  Adele rated and commented on this recipe

  

  For a low fat version, this muffin isn't bad at all. Has very similar texture to a "full fat" muffin, but it could do with a bit more sweetening. Even with almost black bananas they we're sweet but not overly sweet, so great for a filling breakfast muffin.

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• Li-Li

  14 August 2009

  Li-Li commented on this recipe

  I made these last night and they were a complete success. After reading through the previous comments and researchig the best tips for making big fluffy muffins I set to work. I used raisins in place of blueberries and semi skimmed milk with lemon juice rather than buttermilk. I had to take photos for my blog as they looked so perfect. Thanks for all the tips and the recipe!

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• dean_tanya

  15 August 2009

  dean_tanya rated and commented on this recipe

  

  I was surprised at how well these turned out. Of course they don't taste quite as good as the full-fat version, but they're still yummy and it's a slightly more virtuous treat with my elevenses. I left my bananas in a plastic bag with an apple for a few days to ripen faster (apples emit a lot of ethylene, which makes fruit ripen faster). They were practically liquified by the time I unpeeled them! I was dubious, but they worked perfectly in the recipe. And I took the tip about adding maple syrup for sweetness, which made the difference.

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• sparrow26

  19 August 2009

  sparrow26 rated this recipe

  

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• Jo

  21 August 2009

  Jo rated and commented on this recipe

  

  I got the recipe from a magazine, wish I'd seen it on here first and read all the comments. They look amazing when they come out of the oven and I couldn' wait to try one - very disappointed. I don't consider that I have a sweet tooth but they really do need some extra sugar. I couldn't get hold of ripe bananas and didn't have time to wait for them to be so perhaps that would have helped. We're having a picnic on Sunday so I'll do as advised and put away in a tin until then and see how they are. I

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• barnabybabe

  22 August 2009

  barnabybabe rated and commented on this recipe

  

  Made with caster sugar and mixed dried fruit, a lovely muffin. Not very sweet, but fruity and a nice slight banana hint. Didn't colour very well on top, so I left them in a touch to long, and they were a little brown on the bottom and stuck to cases a bit. Will remember this for next time, would make again, as good option for a healthier muffin. Might try some apple along with other fruit next time.

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• Darren

  26 August 2009

  Darren commented on this recipe

  Mine didn't rise very well and took over 35 mins to cook through, followed the recipe to the letter, will try again later. Could have been my mood that flattened them!!!

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• emx_80

  31 August 2009

  emx_80 commented on this recipe

  Delicious! I used 1 cup milk + 1 tbsp lemon juice in place of buttermilk & sultanas in place of the blueberries. Turned out moist, light & fluffy. I think the sultanas may have given the little bit of extra sweetness that some comments felt the muffins were missing but then I don't eat that much sugar so it could just be me :o) Great with a cuppa t.

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Ingredients

• 300g self-raising flour
• 1 tsp bicarbonate of soda
• 100g light muscovado sugar
• 50g porridge oats , plus 1 tbsp for topping
• 2 medium bananas , the riper the better
• 284ml carton buttermilk
• 5 tbsp light olive oil
• 2 egg whites
• 150g punnet blueberries

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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Low-fat

Can be frozen

Ingredients

• 300g self-raising flour
• 1 tsp bicarbonate of soda
• 100g light muscovado sugar
• 50g porridge oats , plus 1 tbsp for topping
• 2 medium bananas , the riper the better
• 284ml carton buttermilk
• 5 tbsp light olive oil
• 2 egg whites
• 150g punnet blueberries

Per serving

202 kcalories, protein 5g, carbohydrate 36g, fat 5 g, saturated fat 0.8g, fibre 2g, salt 0.59 g

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