Banana Blueberry Muffins

Nothing beats a blueberry muffin. Except perhaps a banana blueberry muffin.

Perfectly moist and a delicious sweet treat (but without any yucky additives or preservatives!)

These muffins are perfect for lunchboxes and keep fresh at room temperature, in an airtight container, for a few days.

Also suitable to freeze.

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Banana Blueberry Muffins

Servings: 12

Author: Rebecca McAlister

Prep time: 5 MinCooking time: 15 MinTotal time: 20 Min

Ingredients

• 70g butter 
• 3 ripe bananas (350g)
• 150 g raw sugar, plus extra for sprinkling 
• 1 egg 
• 250g plain flour 
• 1 tsp bicarbonate of soda 
• 1 tsp baking powder 
• 1 tsp vanilla bean paste or extract
• 125g frozen blueberries

Preparation

1. Preheat oven to 180 degrees and prepare a 12 cup muffin tray. 
2. Place butter into Thermomix bowl and melt, 2 minutes/60 degrees/speed 2. 
3. Add remaining ingredients (NOT blueberries) and mix 20 seconds/speed 4 or until well combined. 
4. Add blueberries and gently mix 10 seconds/reverse/speed 2. 
5. Finish mixing with your spatula, if required. 
6. Pour into muffin tray and sprinkle with a little raw sugar, then bake on for 15-20 minutes until golden, and a skewer comes out clean.

Tools and Equipment

1. 12 cup muffin tray

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