Ingredients for Banana Blueberry Muffins
- 2 large overripe bananas, mashed
- ½ cup neutral oil (e.g. rice bran, canola, or macadamia)
- 2 eggs
- ½ cup brown sugar
- ¼ cup milk
- 1 tsp vanilla extract
- ½ cup rolled oats
- 1 ½ cups self-raising flour
- ½ tsp bicarbonate of soda
- 1 punnet (125 g) blueberries
Method for Banana Blueberry Muffins
-
- Preheat the oven to 180°C (fan-forced) and line a 12-hole muffin tin with paper cases.
- In a large bowl, mash the bananas until mostly smooth. Whisk in the oil, eggs, sugar, milk, and vanilla until well combined.
- Add the oats, flour, and bicarbonate of soda. Gently fold together until just combined – do not overmix.
- Fold through the blueberries.
- Divide the mixture evenly between the muffin cases. Bake for 22 minutes, or until a skewer inserted into the centre comes out clean.
- Cool in the tray for 5 minutes, then transfer to a wire rack.
Banana Blueberry Muffins FAQs
Can I use frozen blueberries instead of fresh for this banana blueberry muffin recipe?
You can use frozen berries however toss them in a little extra flour to help prevent them from sinking to the bottom of the muffins.
How ripe should bananas be for these banana blueberry muffins?
The riper the bananas are, the sweeter they are and easier to mash. This recipe works best with very spotty or brown bananas.
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