I’ve never really made muffins before, cupcakes have always been my go-to bake, but after the very tasty chocolate & banana muffins, I couldn’t wait to try this recipe from the latest issue of Delicious Magazine.
Blueberry muffins are a classic, a well-loved flavour for many and although the addition of banana had my brother raise his eyebrows, it proved to be another winning flavour combination such as coconut and lime or dark chocolate and ginger.
These blueberry and banana muffins (which would be perfect for a Sunday brunch or a bank holiday weekend) were different to the previous muffins I made as they used vegetable oil and Greek yoghurt (although I made a substitute with the latter to a dairy free coconut version). Again the banana smell was strong, but whilst they were in the oven it was the ginger and cinnamon spice mix that infused the air in my kitchen.
The muffins are light, moist and come with a burst of blueberry goodness and I would definitely recommend this bake.
If you would like to give it a go then the recipe is below. Happy Baking!
Blueberry & Banana Muffins from the May Issue of Delicious Magazine, p.37
80g full-fat Greek yogurt (I used a dairy free coconut version)
80ml vegetable oil
200g soft light brown sugar
2 medium eggs
300g self-raising flour
½ teaspoon of ground cinnamon
1 teaspoon of ground ginger
2 very ripe bananas, mashed
150g of blueberries (50g of those reserved for the topping)
Preheat the oven to 170°C (or 150°C if a fan oven) and line a tray with 12 muffin cases
In a large mixing bowl, whisk the yogurt, vegetable oil and sugar together until smooth
One at a time, whisk in the eggs
Sift the flour and spice mixture and add the rest of the ingredients with a pinch of salt and mix until combined – careful not to overmix
Divide the mix among the cases and using the reserved blueberries, push 2-3 into the top of each muffin
Then pop them in the oven to bake for 40 minutes and once cooked, leave them on a wire rack to cool