Wholemeal Blueberry Muffins

Name: Wholemeal Blueberry Muffins
Total time: 2400 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 very ripe bananas; 300 grams wholemeal flour; 1 1/2 tsp baking powder; 1 tsp bicarbonate of soda; 1 pinch salt; 100 grams light muscovado or brown sugar; 284 ml carton of buttermilk; 1 egg, lightly beaten; 75 grams light olive oil (or melted butter); 200 grams blueberries; 1 tbsp demerara sugar

SIMONElam @cook_2962304

Healthy muffins

SIMONElam @cook_2962304

Healthy muffins

Saved

Ingredients

40 mins

12 servings

2very ripe bananas
300 gramswholemeal flour
1 1/2 tspbaking powder
1 tspbicarbonate of soda
1 pinchsalt
100 gramslight muscovado or brown sugar
284 mlcarton of buttermilk
1egg, lightly beaten
75 gramslight olive oil (or melted butter)
200 gramsblueberries
1 tbspdemerara sugar

Saved

Steps

40 mins

1

Heat oven to 180°C. Line a 12 hole muffin tin with muffin cases. Peel the bananas and mash in a bowl.
2

Mix the flour, baking powder, bicarbonate of soda, salt and brown sugar together in a large mixing bowl. Make a Well in the centre and add buttermilk, egg, olive oil and bananas. Quickly fold the ingredients together until just incorporated, taking care not to overmix. Tip in the blueberries and give the batter one or two stirs.
3

Spoon the batter into the muffin cases and sprinkle with three demerara sugar. The cases will be quite full. Bake in the oven for about 20-25 minutes. Leave to cool and then transfer.