Banana Blueberry Muffins
These not so sweet muffins are soft with overly ripe banana fragrance and moist fresh blueberries. They are very easy to make with just a few quick stirring without an electric mixer. Great to serve for anytime of the day!
Ingredients
- 150 g self-raising flour - or plain flour with 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon powder - optional
- 80 g brown sugar
- 1 egg - 65g
- 95 ml milk
- 1/2 tsp vanilla extract
- 40 ml corn oil
- 100 g over ripe mashed banana
- 100 g fresh blueberries - or frozen
Instructions
- Preheat oven to 180°C. Prepare 8 cupcake cases and set aside.
- Sieve self-raising flour, baking soda and cinnamon powder into a bowl, add brown sugar and combine well.
- In another bowl, gently whisk egg, milk, oil and mashed banana together. Then pour wet mixture into the flour mixture with blueberries. Gently mix to combine well with a rubber spatula (do not overmix).
- Fill the paper cases with the blueberry batter to 3/4 full. Bake for about 25 minutes or until a skewer inserted into cake comes out clean.
- Muffins can be served warm or at room temperature. Dust with some icing sugar before serving (this is optional).
Notes
- Do not overmix the batter, the gluten in the flour can form elastic gluten strands – resulting in a more dense, chewy texture.
- Please keep in mind that all oven temperatures and baking time varies.
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