Fruity breakfast blueberry and banana muffins
- July 2016
- Makes 24
- 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.
- 12g (1.1g saturated)
- 35.5g (21.3g sugars)
- 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)
- 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.
- 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.
- 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.
- Spoon the mixture evenly into the muffin cases (or holes), then top with the blueberries and banana chips. Sprinkle with demerara sugar.
- 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
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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