Baking, Breakfast, Recipes

Zesty Blueberry-Banana Muffins

May 16, 2013

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Blueberry Banana Muffins

I don’t think I’d ever say no to a basket of still steaming, freshly baked blueberry muffins. Muffins certainly aren’t my #1 favorite breakfast for the simple fact that they just don’t fill me like oats or yoghurt with fruit. But every once in a while when I get a hankering for them muffins have to be baked.

Blueberry Banana Muffins

Blueberry muffins just happen to be my favorite kind. I love the plump berry as a snack to nibble on throughout the day or on top of my breakfast bowl but I’d be lying if I said that blueberries don’t taste just a tiny bit better coated by a sweet and zesty banana cake batter. This muffin combines some of my favorites and for the rather little amount of butter used these are super buttery and soft. Have them with a dab of butter or some marmalade in the mornings or with some tea or coffee in the afternoons. Whatever works for you! I filled the batter directly into lightly greased jumbo muffin tins. I know myself well enough to predict that one standard sized muffins is just not going to cut it. But if you prefer you can fill the batter into 12 standard sized muffin tins as well.

Blueberry Banana Muffins

Zesty Blueberry-Banana Muffins

makes 6 jumbo muffins or 12 standard muffins

very slightly adapted from this Martha Stewart recipe


  • 160g spelt flour
  • 145g wheat flour + 4 tbsp. for covering the blueberries
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 120g butter, at room temperature
  • 80g caster sugar
  • 80g brown sugar
  • 2 eggs
  • 2 ripe bananas
  • 80ml milk
  • 2 tsp. vanilla extract
  • lemon zest from 1 organic lemon
  • 1 punnet {125g} blueberries



  1. Measure out the flours {safe about 4 tbsp. of wheat flour for later}, baking powder and salt into a bowl.
  2. In a stand mixer, beat together the butter and sugars.Once fluffy and creamed add in one egg at a time and continue beating until incorporated.
  3. In the meantime mash the bananas in medium-sized bowl. Add the milk and vanilla extract and lemon zest and stir to combine.
  4. Now add in the flour mixture and milk mixture alternating. Continue beating on medium speed.
  5. Cover the blueberries in 4 tbsp. of flour and fold them into the muffin batter.
  6. Equally divide the batter among the muffin tins. You can use lined muffin tins or alternatively lightly grease them with butter for a cleaner look.
  7. Bake for 27-30 minutes. Let cool in the muffin tins for 10 minutes before transferring the onto a cooling rack.

Blueberry Banana Muffins

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1 Comment

  • Reply Molly Laycock May 17, 2013 at 4:45 pm

    Yum 🙂

  • Leave a Reply to Molly Laycock Cancel Reply