Blueberry and Banana Muffins
Servings Prep Time
12 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
12 servings 20 minutes
Cook Time
20 minutes
Ingredients
  • 100grams unsalted buttersoftened
  • 140grams golden caster sugar
  • 2 large eggs
  • 140grams natual yogurt
  • 1tsp vanilla extract
  • 2tbsp milk
  • 250grams plain flour
  • 2tsp baking powder
  • 1tsp Bicarbonate of soda
  • 125grams Blueberriesor frozen
  • 3large Bananasmashed
Instructions
  1. Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract, milk and mashed bananas. Combine the flour, baking powder and bicarb in a bowl with 1/4 tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
  2. Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
  3. Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.