Wholemeal Blueberry and Banana Muffins


Wholemeal Blueberry and Banana Muffins

  • Servings: 12
  • Difficulty: easy
  • Print


  • 300g wholemeal flour, sifted (keep the bran that remains after sifting)
  • 1½ tsps baking powder
  • 1 tsp bicarbonate of soda
  • Pinch of salt
  • 100g light brown sugar
  • 285mL of buttermilk (if you don’t have this, 285mL low fat milk with 1½ – 2 tsps of lemon juice will work also)
  • 75mL sunflower oil (or any other light vegetable oil)
  • 1 large egg, lightly beaten
  • 2 large, ripe bananas, mashed
  • 200g blueberries (if you have fresh, great, if not then simply use frozen blueberries)
  • Demerara sugar, for sprinkling (optional)



  1. Preheat oven to 180°C and line a 12-hole muffin pan with paper cases.
  2. Combine flour, sugar, baking powder, bicarb soda and salt then mix to combine.
  3. Make a well in the centre and pour in the buttermilk, oil, banana and blueberries and mix to combine.
  4. Spoon into the cases almost to the top and sprinkle over the remaining bran, or alternatively demerara sugar for extra sweetness.
  5. Bake for 20 – 25 minutes or until a skewer inserted into the centre comes out clean.  Leave to cool slightly in the tin, and then transfer to a wire rack to cool completely.



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