Banana Blueberry Muffins

I discovered this recipe as we were overrun with over-ripe bananas and I wanted to use the blueberries that had been in our freezer for a good couple of months. These muffins turned out very moist and delicious, but I would suggest greasing a muffin tray rather than lining one with paper cases as the muffin mix for this recipe tends to stick to the paper cases. This recipe is a New Zealand Women’s Weekly recipe.


  • 2c flour
  • 3/4c sugar
  • 1t baking soda
  • 1/2c milk
  • 2 eggs, whisked
  • 75g butter, melted
  • 1/2c plain or greek yoghurt
  • 2 ripe bananas, mashed
  • 3/4c blueberries


1  Preheat oven to 180 degrees celsius.

2  Sift flour and sugar into a bowl and make a well in the centre.


3  Dissolve baking soda in milk, then combine with eggs and melted butter.


4  Pour milk mixture, yoghurt, bananas and blueberries into the flour mixture and gently mix until combined.

5  Spoon mixture into a 12 hole muffin tray and bake for 12-15 minutes until golden and cooked through.



See original recipe here.