Banana & blueberry muffins

Banana & blueberry muffins

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(184 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

    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
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 5 tbsp light olive oil
    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



    Blueberries are one of the few edibles native to North America and credited with being…


  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, questions and tips

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9th Mar, 2016
Slightly rubbery texture, I still enjoyed the taste but they didn't harden at the bottom and like I said slightly rubbery. If anyone has any tips to change this texture let me know!!! :)
29th May, 2016
The only thing I could think of is possibly over stirring the mixture? The more lumpy the mixture the lighter the muffin is in texture so only stir just enough to combine.
Raisin and Dates
14th Feb, 2016
yum yum... used frozen raspberries instead of blueberries as I didn't have any. easy peasy and going to freeze some for lunch boxes during the week....
hazine124's picture
8th Feb, 2016
I poured the entire mixture into a lined 9" brownie pan and baked it for about 25mins (or maybe 30 - I forgot to check the clock) until it was a dark golden colour. I used a random assortment of dried fruit instead of the blueberries and added a bit of mixed spice. Turned out great.
16th Aug, 2015
I'm trying to cut the sugar and refined carbs in my diet so I made these using wholewheat flour (with 1tsp extra bicarb soda to compensate), 2 whole eggs (I'm not in the egg-yolks-are-bad-for-you camp), natural yoghurt and half the sugar, and they came out great! This reduced the sugar content per muffin by about 1/3, and upped the fibre to 3.5g per muffin (14% RDA). Only complaint with my variation was I think I could taste the extra bicarb, so I'd use cinnamon or lemon next time to cut that out. They were still sweet with those juicy blueberries, even for my sweet tongue! My other hint would be not to leave the mixture too long before cooking - my mix made 14 and I got distracted by a long phone call before putting in the final 2, and they've come out a bit weird-looking. Enjoy!
23rd Jun, 2015
Lovely muffins, the sweetness was just right as I'm more of a savoury type. If you have a sweet tooth then would add more sugar. Added some cinnamon as advised on previous comments & used Greek yoghurt instead of buttermilk.
23rd Mar, 2015
First time to make these and as a complete amature when it comes to baking... I found these quite easy and they turned out really delicious. I also substituted coconut oil for olive oil which really complimented the fruit flavours. and because I had no buttermilk I mixed fresh lemon juice squeezed with normal milk which apparently does the same!
11th Mar, 2015
Second time I've made these and they're delicious. I used a whole duck egg, whole punnet of blueberries (200g), sunflower oil instead of light olive oil and baked them at 170 (fan assisted) for 25 minutes. Mixture made fifteen large muffins. My family and friends can't get enough of them!
10th Feb, 2015
Just made these, very easy to make and yummy. I used natural yoghurt and frozen berries and it turned out well risen and not too sweet.
5th Feb, 2015
These were great as I happened to have everything in the cupboard so no need to go splash out on expensive ingredients. Added some raspberries as well, super delicious.


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