Blueberry banana muffins are always extra moist, mingled with sweet and fruity delight. Blueberry baubles add a pop of colour and the bananas plumps the muffins with sweetness.
This recipe is so simple to pull together that it is ideal for a spontaneous breakfast treat.
With a paltry list of ingredients, brief instructions, this muffin recipe is totally dependable, undemanding and lucidly scrumptious. We ate it swathed with butter.
I’m all about recipes that solve problems, and luckily this recipe solves two. It gets rid of the bananas almost rotting on your counter top and brings a pop of colour and fruity taste using blueberries. This ensures a lovely sweet breakfast treat or casual snack with your favourite cuppa.
The bananas makes these muffins so soft and moist and deliciously sweet. It’s the perfect impromptu baking project for those lazy Saturdays or rainy days. I assure you that once you make these, you’ll want to make these ever more often. The kids will love you for this. Ideal for lunch boxes and on-the-go breakfast.
I’m so loving these blueberry banana muffins.
These muffins have the perfect texture, they’re not too cakey nor too heavy. A bakery fresh goodie made right in your kitchen.
BLUEBERRY BANANA MUFFINS
Ingredients
- 2 ¼ cups cake wheat flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp fine nutmeg
- ½ tsp ground cinnamon
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup brown sugar
- 2 large eggs
- 2 tsp vanilla essence
- ¾ cup buttermilk/inkomaas
- 1 cup mashed ripe bananas
- 1 cup blueberries
Instructions
- Preheat oven to 180 C and line a 12 cup muffin tin with paper liners and leave aside.
- In a large clean bowl, sift all the dry ingredients together.
- In another glass jug, mix all the wet ingredients together including the bananas and sugar.
- Do not add the blueberries now.
- Using a rubber spatula, mix the wet ingredients into the dry ingredients.
- Lastly fold in the blueberries
- Divide the batter equally into the muffin tins
- Bake for 25 minutes or until the tops are puffed up and golden brown.
- Cool slightly, before serving.
- Note: Coat the blueberries in flour before mixing it into thebatter. This keeps the fruit from “bleeding” and turning everything blue. Italso helps to keep berries from sinking to the bottom of the muffins!
Notes
