Fyffes Blueberry & Banana Muffins

Fyffes Banana Blueberry Muffins


  • 300g self raising flour
  • 1 tsp baking soda
  • 100g golden granulated sugar
  • Pinch of salt
    250ml buttermilk
  • 60ml canola or rapeseed oil
  • 2 eggs
  • 2 large ripe bananas, mashed
  • 150g blueberries, fresh or frozen
  1. Method:
  2. Pre-heat oven to 180°C/160°C Fan/gas 4 and line a muffin tin with 12 paper cases.
  3. Whisk together dry ingredients in a large bowl, set aside. Whisk together the buttermilk, oil, eggs and banana, then pour the wet ingredients into the dry. Mix together with a wooden spoon until mostly mixed (don’t over-mix muffin batter, it should still be a little lumpy). Fold in the blueberries.
  4. Divide batter equally between muffin cases then bake for 20-25 minutes, until a toothpick inserted comes out clean.
  5. Leave to cool in the muffin tin for about 5 minutes, then remove from tin and leave to cool on a wire rack.
  6. Enjoy while still warm, or keep stored at room temperature in an airtight container.

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