As promised, it’s time for the most classic of all muffins, blueberry. With so many great recipes out there it was difficult to decide what to bake…
You’ll know by now that I’m not really into the classic so my blueberry muffins needed to have a twist. I really want to create healthier muffins and blueberries are a great way to do that. Also bananas. I had a few that turned brown while I was off celebrating the wedding of two friends. This recipe on Sally’s Baking Addiction sounded delicious. I’m not quite ready to give up all my sugar just yet but this seemed to have a good balance between sugar and honey.
Straight from the oven they looked stunning! They were well risen and the blueberries were bursting through the cake tops in a burst of sticky fruity messiness. And I was right, the flavour was amazing! It was rich, fabulously fruity and not too sweet.
But there was one problem, a soggy bottom! I struggled to get the majority of the muffins out of the tin in one piece. The batter may have been a little too runny so lots of blueberries sank. Next time I’d try them without the added yoghurt and perhaps with fewer blueberries.
Blueberry banana muffins
- 1 1/2 cups wholemeal flour
- 1 cup self-raising flour
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup honey
- 1/2 cup dark brown sugar
- 1 cup mashed banana (3 small bananas)
- 1/4 cup raspberry soya yoghurt
- 1 egg
- 3/4 cup almond milk
- 1 1/4 cup fresh blueberries
Preheat the oven to 180C. Grease muffin tins with a little oil. Mix together the flours, bicarbonate of soda, salt and cinnamon.
In another bowl, mix together the sugar and honey. Add the banana, egg and yoghurt. Pour the wet mixture into the dry and fold in. Then add the milk slowly before folding in the blueberries.
Divide the mixture into muffin tins and bake in the oven for around 25 minutes until golden and firm. Allow the muffins to cool completely before attempting to remove from the tin