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.