Fruity breakfast blueberry and banana muffins

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Line a 12-hole muffin tin with paper cases or lightly grease with oil.
2. Mash the bananas in a large bowl. Add the brown sugar, caster sugar, eggs, 300ml vegetable oil and soured cream. Mix gently with a large spoon.
3. Sift together the flour, baking powder, bicarbonate of soda and a pinch of salt, then add to the banana mixture and mix for 1 minute or until combined. Do not overmix at this stage, or your muffins will lose their light texture.
4. Spoon the mixture evenly into the muffin cases (or holes), then top with the blueberries and banana chips. Sprinkle with demerara sugar.
5. Bake the muffins for 20 minutes or until a skewer pushed into the middle of a muffin comes out clean.

Recipe from In the kitchen by Simmone Logue