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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15th Jan, 2014
I used a Food Processor to make these (liquidiser for the banana, buttermilk etc), I only had dark muscovado sugar (it's cheaper) . They turned out lovely, my husband even liked them. I have to say I noticed the lack of sugar but they were still sweet. Unfortunately the next day they did go a bit 'wet' and although Hubby didn't mind it did put me off a bit... will have another go and see if I can tweak something.
3rd Nov, 2013
Tasted average at best, but after a day or two in the fridge turned into verging on inedible sludge! I'm guessing this was because of the banana. I definitely wouldn't recommend trying these out.
5th Oct, 2013
These muffins are delicious! I used yoghurt instead of buttermilk and brown sugar instead of the muscovado sugar. I also made some apple and blueberry muffins with this same recipe! Delicious, light, fluffy and moist!
Lori Pamela
27th Sep, 2013
These muffins were brilliant, incredbly tasty and very simple to make. I would recommend that these are specifically for breakfast or a morning coffee snack. I froze a large batch also and even 4 weeks later (the last batch) they were tasting phenomenal. I also tried the basic recipe but changed the blueberries to dark chocolate drops and chopped hazlenuts. These muffins were good but dense, the banana obviously makes them fluffy and sweeter. For the chocolate and hazlenut ones I think I should have added another 50g of sugar? I went with buttermilk in both recipes and it really is a wonderful ingredient! I am making these muffins again this weekend and freezing for breakfasts over the next week or two!
15th Sep, 2013
Lovely muffins. Used natural yoghurt as forgot to buy buttermilk and baked the muffins in a silicone muffin tray. Had no problems with the muffins sticking. Will definitely bake these again. Agreed, not overly sweet but I quite liked that about them.
28th Aug, 2013
Just made these delicious muffins and they were so moreish! Did not have butter milk so used the old trick of substituting a cup of milk with 1 tblsp lemon juice added instead! Also did not use porridge oats as none in cupboard! Very light muffins that were not too sweet! Even my banana hating daughter loved them! Definitely a good healthy lunchbox addition!
25th Jun, 2013
Unable to see receipe on ipad
22nd Jun, 2013
Great recipe really tasty, I swapped buttermilk for plain yogurt which worked well, also makes lots
11th Jun, 2013
These were lovely! turned out great. replaced blueberries for raspberries and were so tasty! make sure bananas are very ripe. if not ripe enough then they wont turn out as soft and will be more firmer. great easy and tasty + heathy!! recipe :)
23rd May, 2013
This recipe is easy to follow and quick to make, A grest way to use overripe bananas and they are not to strong with the banana flavour as I find this off putting sometimes. Everyone who tried them came back for seconds.


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