Preheat the oven to 170 degrees C/325F and grease 2 muffins trays. You'll only need to grease 3 holes in the second tin, but fill the remaining holes halfway with water to make sure you get evenly baked muffins.

Place the flours, bicarb, salt and blueberries into a large bowl and gently mix until combined.

Place the honey and light brown sugar into a jug and mix with a fork until smooth. Add in the mashed bananas, natural yoghurt, egg and milk into a jug and beat until well combined and quite smooth, small lumps of banana are fine.

Pour the wet ingredients into the dry.

Gently mix the batter until combined, do not be tempted to overmix and beat the mixture otherwise your muffins will have a dry texture.

Divide the batter between the muffin tins, level filling them.

Place in the oven for around 18 minutes until risen, lightly browned and an inserted skewer comes out clean.

Leave the muffins to cool in the tins for at least half an hour before transferring to a wire rack to cool completely.

Muffins will keep in an airtight container, at room temperature for up to 5 days.