blueberry and banana muffins

Blueberries are not something that I buy often. As blueberries are imported from abroad, they tend to be on the pricey side. As such, I would buy fresh blueberries only when there is a promotion.

I have made jam using blueberries and it turned out very well. This time, I mixed fresh blueberries with banana and baked muffins.

It is important to drain the blueberries thoroughly after you have washed them otherwise there may be too much liquid added to the batter and it would affect the texture of the muffin.

When I baked the blueberry and banana muffins, Da and I were both surprised at how moist the texture of the muffin was. This trial and error recipe is definitely a keeper.

INGREDIENTS

2 cups plain flour
3 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
3 large bananas (mashed)
3/4 cup brown sugar
1 egg (lightly beaten)
50ml low fat milk
75g butter (softened)
125g fresh blueberries (washed and drained thoroughly)

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Line the muffin pans with paper muffin cases. Set aside.

3. Sift the plain flour, baking powder, bicarbonate of soda and salt in a bowl. Set aside.

4. Cream the mashed bananas, brown sugar, egg, milk and butter in a bowl using a hand whisk until well combined. Stir in the blueberries using a wooden spatula.

5. Pour the wet ingredients into the dry ingredients. Using a wooden spatula, fold all the ingredients together to form a wet batter. Do not over mix. The batter will be lumpy.

6. Spoon the batter into the paper muffin cases and bake for 20 minutes or until a skewer inserted in the middle of the muffin comes out clean.