Banana & blueberry muffins

Banana & blueberry muffins

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(182 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
  • 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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13th Oct, 2011
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.
10th Oct, 2011
Absolutely delicious!
22nd Sep, 2011
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.
18th Sep, 2011
Really yummy-I added a little bit more sugar to make them a touch sweeter
13th Sep, 2011
Hi, 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. Lisa
soleluna's picture
1st Sep, 2011
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!
30th Jul, 2011
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.
27th Jul, 2011
Really didn't taste of anything at all. Disappointing
27th Jul, 2011
Really didn't taste of anything at all. Disappointing
26th Jul, 2011
Really good recipe- love the crunchy topping. Every body asks me to make them again


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