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BLUEBERRY BANANA MUFFINS

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Prep Time 10 mins
Cook Time 25 mins
Course Breakfast
Cuisine American
Servings 12 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

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