Blueberry banana muffin

Of all the cakes/pastries that I've made, muffin is the easiest to whip up. You can add fruits, nuts, chocolate. You can also make a savoury muffin with ham or bacon, cheese,corn and your choice of veggies. This is good for your kids lunch box. I made this muffin last saturday to take to the park. We were meeting with Joshua's new classmate and decided to make this at the last minute. Pretty organized huh! Well blame it on the weather who couldn't decide if its gonna rain or not.


I always make banana muffins when we have overripe bananas at home. This time I have a leftover frozen blueberries so I decided to add them as well since I couldn't add walnuts because Josh's friend is allergic to nuts. The muffins came out light and fluffy and the flavours of banana and muffin blended well.






blueberry banana muffin
makes 12 muffins

2 c self raising flour
3/4 c sugar
2 large bananas (mashed)
150gms blueberries
1/2 c milk
1/4 c canola oil
2 eggs
2 tsp vanilla essence
1/2 tsp bicarb soda
pinch of salt


Preheat the oven to 190 celcius

Mix the flour, sugar,bicarb, salt and set aside. Beat the eggs until frothy then add milk, oil and vanilla essence and pour into the flour mixture. Add the mashed banana and blueberries and fold gently until just combined. Do not overmix as this will make your muffins tough.

Divide the mixture into 12 muffin pans and bake for 15 minutes or top springs back when pressed.