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Banana blueberry muffins

Kids will love making these berry-packed banana muffins

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Difficulty: Easy
Serves 8+
Vegetarian
Freezable

Preparation

Total time: 30 Mins
Preparation time: 10 Mins
Cooking time: 20 Mins

3 very ripe bananas
140ml vegetable oil
90g soft light brown sugar
2 large eggs
250g self-raising flour
1/2 tsp baking powder
60g blueberries

Preheat the oven to 200°C/180°C fan/Gas Mark 6. Line the muffin tin with muffin cases.
Mash up the bananas in a large mixing bowl using a fork or potato masher. If you're finding it hard to get some of the lumps out, add a tablespoon of the vegetable oil to help loosen the mashed banana mixture.
Whisk in the rest of the oil, followed by the sugar, then the eggs.
Sift the flour and baking powder together in a separate bowl, then whisk this mixture into the banana mixture.
Fold in 50g of the blueberries, reserving the rest.
Divide the batter evenly between the muffin cases. Gently pop one of the remaining blueberries into the top of each muffin. Bake for 15-20 minutes, or until golden.
Leave to cool in the tin for 5 minutes, before leaving to cool in their cases on a wire rack. Keep for 2 days in an airtight container in a cool place, or freeze any spare muffins.

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You will need

12-hole muffin tin

Muffin cases

Tips

These yummy banana and blueberry muffins make a lovely weekend breakfast treat or a healthy after school snack. What's more, this recipe is also a fab way of hiding some delicious fruit into a sweet bake (for all those reluctant fruit eaters).

Once the muffins have cooled, slice them in half and slather with warm butter, cream cheese, peanut butter or hazelnut spread. You could also serve them with a helping of Greek yogurt at breakfast time.