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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11th Jul, 2012
Used a mixture of raspberries and blueberries. Absolutely delicious.
25th Jun, 2012
Made these tonight, fairly simple to make and turned out lovely. They were just sweet enough for us couldn't find any buttermilk so combined natural yogurt & milk which seemed to the trick. Would definitely make again they went down a tear!
21st Jun, 2012
Great to have in the freezer for a quick and easy breakfast that is tasty and healthy as they defrost well. Definitely need to ensure the bananas are ripe - as with all banana cake recipes. Quite light with a springy texture, they were gone in seconds and had to make another batch in order to have some left to freeze!
18th Jun, 2012
First time making muffins, absolutely yummy. No problem with sweetness or consistency. Looked great tasted fab can't fault the recipe. Will definitely make again. Is there a substitute for the banana though because husband did not like?
9th Jun, 2012
Found them a little bland and think they need a touch more sugar.
30th May, 2012
I usually freeze very over-ripe bananas and then defrost which results in a really intense banana flavour. I used apple instead of the blueberries, which I cooked down slightly with a tsp each of sugar and cinnamon. The result was really good and they tasted fantastic.....definitely the type of muffin you can classify as a healthy breakfast!
23rd May, 2012
These are really yummy, and don't have to feel too guilty when eating one (or 2!). Will definitely make them again, maybe using other ingredients such as raisins, grated apple and cinnamon, apricots.....
20th Apr, 2012
made these according to the recipe, using frozen blueberries slightly defrosted in microwave (much cheaper to buy frozen!). I also used wholemeal self raising flour. I think the result is delicious....its not hugely sweet or banana-ey (I left the bananas on windowsill for a week and they were reasonably brown) but I don't have a hugely sweet tooth so that's ok. I also used rapeseed oil instead of olive oil as it responds better at high temperatures than olive oil and is supposed to be the healthiest! I will try the tip from another review of keeping for a day or so to see if the flavour gets even better. Next time I might try a few more blueberries and even riper bananas :-)
7th Apr, 2012
Lovely muffins and perfect for kids as they are so healthy. I agree the muffins improve with "age". They do lack a bit of oomph though, probably because they are so low in fat.
5th Apr, 2012
This is the third time I've made these and I love them :) This time however, instead of mashing the bananas, I sliced them finely so that I would get nice bursts of banana in the muffin as I can't really taste them usually. I also sprinkled some demerara sugar on the top for added sweetness and crunch on the top :)


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