Fruity breakfast blueberry and banana muffins

Fruity breakfast blueberry and banana muffins
  • Serves icon Makes 24
  • Time icon Hands-on time 20 min, oven time 20 min

Simmone Logue’s blueberry and banana breakfast muffins, still warm from the oven, are all you need to perk up your morning – alongside a strong coffee, of course.

Nutrition: per serving

Calories
264kcals
Fat
12g (1.1g saturated)
Protein
3.2g
Carbohydrates
35.5g (21.3g sugars)
Fibre
1.1g
Salt
0.2g
Calories
264kcals
Fat
12g (1.1g saturated)
Protein
3.2g
Carbohydrates
35.5g (21.3g sugars)
Fibre
1.1g
Salt
0.2g

Per muffin

Ingredients

  • 300ml vegetable oil, plus extra for greasing
  • 4 ripe bananas (about 400g)
  • 150g light brown sugar
  • 150g caster sugar
  • 3 large free-range eggs
  • 2 tbsp soured cream
  • 400g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 150g fresh or frozen blueberries
  • 100g dried banana chips
  • 100g demerara sugar to sprinkle

You’ll also need…

  • 2 x 12-hole muffin tins and paper cases to line (optional)

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

delicious. tips

  1. These are best eaten the day they’re baked but can be made up to 1 month ahead and frozen, well wrapped in cling film. Defrost thoroughly to eat.

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