The Little Squirrels love banana muffins, and I love blueberry muffins, so I decided to experiment with a banana muffin recipe I have been using, and throw some blueberries in. The result is a deliciously moist muffin, bursting with juicy blueberry goodness.
Since posting the picture above on Instagram and Facebook a few of you have been asking for the recipe, so here you go…
Prehat the oven to 180°C.
Sift the flour, baking powder, and bicarbonate of soda into a large bowl. Add in the salt, caster sugar, and cinnamon and stir with a large metal spoon until all ingredients mixed evenly.
In a separate large bowl mix the mashed bananas, beaten eggs, melted butter, milk and vanilla extract. Pour this mix into the dry ingredients and fold in gently with a large metal spoon. Be careful not to overwork the batter. Gently stir in the blueberries.
Set paper cases into a deep muffin tin, and then spoon in the mixture so that each case is almost full.
If you like a little crunch on the top of your muffin, sprinkle each one with a little Demerara sugar before putting in the oven.
Bake for 20 minutes, remove from oven, leave to cool in the tin for 10 minutes, then set on a wire rack to cool.
These are best eaten on the day of baking and I think they are at their most delicious while still warm! Enjoy…