An all-American classic, these muffins can be enjoyed at breakfast, as a snack or as a dessert! Warm or cold, on their own or with cream, yoghurt, ice cream – so many options!
Blueberries offer many health benefits. They contain vitamin C, high levels of disease-fighting antioxidants and fibre. Happy days!
You can use fresh or frozen blueberries in this recipe. The batter is fairly thick, so the berries could get crushed – although I don’t have a problem with that! I quite like the burst of flavour from the whole berries, and the spread of juiciness you get as a result of some of them breaking up in the mixture. Blueberries contain a pigment that causes them to bleed out their colour, and that’s why we add them last into the batter.
200g wholemeal plain flour
1tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 egg, whisked
1tsp vanilla extract
1 banana, mashed
1 tbsp honey
200g frozen blueberries (or fresh, if you prefer)
- Pre-heat the oven to 200C/400F/Gas Mark 6.
- Grease a muffin baking tray or line with paper cases.
- In a bowl, combine the flour, cinnamon, salt and baking powder.
- Cream the butter, then gradually add the egg, milk, vanilla extract, banana and honey and mix until thoroughly combined.
- Add in the flour mix and combine.
- Add in the still-frozen blueberries and gently fold them into the mixture.
Place a spoonful of muffin mixture into each muffin case, filling each about 3/4 full.
Bake for 20 to 25 minutes until golden, or until skewer inserted in centre comes out clean.
Leave to cool for 5 minutes before removing from tray.