Blueberry and Banana Muffins


Blueberry and Banana Muffins


200g plain flour

100g wholemeal flour

1 tablespoon of baking powder

½ teaspoon of bicarbonate of soda

100g brown sugar (heaped)

2 eggs, lightly beaten

150ml of oil

200g Greek yoghurt

60ml of milk

50g blueberries

50g prunes, chopped

50g walnuts, broken up into chunks

2 ripe bananas


Preheat the oven to 190°C/375°F.

Combine the flours, baking powder, soda and sugar in a large bowl.

Combine the eggs, oil, yoghurt, and milk in another bowl or jug.

Add the wet ingredients to the dry and stir until combined, fold in the fruit and nuts.

Add a tiny bit more milk if the mixture still seems too thick.

(The consistency of the batter can vary depending on which brand of yoghurt you use).

You want the batter to be a soft dropping consistency.

Spoon the batter into muffin cases and place in muffin pans (you can fill almost to the top).

Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden. 

To check your muffins are cooked, place a skewer into the middle and remove, the skewer will be clear.

Cool on a wire rack, then store in an airtight container.