Banana & blueberry muffins
Chef DefneKitchen Studio chef · October 14, 2026Soft muffins made with ripe banana, buttermilk and blueberries, with an oaty sprinkle on top. They keep for up to 3 days in an airtight container, or can be frozen for a month.
Calories are an AI estimate, for information only.
Ingredients · 9
12 servingsTap what you already have; add the rest to your list in the app with one tap.
- Self-raising flour300 g
- Bicarbonate of soda1 tsp
- Light muscovado sugar100 g
- Porridge oatsPlus 1 tbsp for topping50 g
- Medium bananasRipe, mashed2
- Buttermilk284 ml
- Light olive oil5 tbsp
- Egg whites2
- Blueberries150 g
Method · 4 steps
- 1
Set the oven to 180°C (160°C fan) and place paper cases in a 12-hole muffin tin. Mix the flour with the bicarbonate of soda in a large bowl. Set 1 tbsp of the sugar aside and combine the rest with the flour and 50g of the oats, then make a well in the middle.
- 2
In another bowl, mash the bananas until almost smooth, then beat the egg whites, oil and buttermilk into the mashed banana until well blended.
- 3
Tip the liquid ingredients into the dry ones and stir briefly with a wooden spoon. The batter should look lumpy, with a few flecks of flour still showing; avoid over-mixing. Add the blueberries and stir once more.
- 4
Share the batter between the cases, which will be filled almost to the top, and sprinkle over the 1 tbsp of oats and the reserved sugar. Put in the oven for 18-20 mins, until well risen and deep golden. Leave in the tin for 5 mins, then lift onto a wire rack to cool fully.
