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Blueberry and Banana Muffins

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 15


  • 2 cups plain flour
  • 1/2 cup whole wheat flour
  • 1 tsp bicarbonate of soda
  • Pinch of salt
  • 1 1/4 cups blueberries, (I used fresh, but frozen are fine too)
  • 1/4 cup honey
  • 1/2 cup light brown sugar
  • 1 cup mashed bananas; very ripe bananas are best, this was 3 medium sized bananas for me
  • 1/4 cup natural yoghurt
  • 1 egg
  • 3/4 cup milk


  • 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.


Recipe adapted from Sally's Baking Addiction - http://sallysbakingaddiction.com/2013/03/17/skinny-banana-blueberry-muffins/