Blueberry, Banana and Cinnamon Muffins

Blueberry and Banana Muffins | Cloud Nine Lifestyle

These muffins are an adaptation of Lorraine Pascale’s Raspberry Muffins, found in her fantastic book Home Cooking Made EasyAs an aside, I absolutely love this book, and would recommend it to anyone; the instructions are clear and incredibly helpful and the flavour combinations are delicious. I am a huge fan of the Pascale. 

However, because I love baking with banana so much, had some frozen blueberries in the freezer, and couldn’t get any buttermilk at the supermarket (why do they always seem to have sold out?) I adapted the recipe a fair amount, and actually really enjoyed the results. The muffins are light and moist, the banana subtle, and the cinnamon warming.

  • 350g self-raising flour
  • 1 tsp bicarb
  • Pinch of salt
  • 250g soft, light brown sugar
  • 1 tsp ground cinnamon
  • 200ml soured cream
  • 150ml whole milk
  • 2 eggs, lightly beaten
  • 150g butter, melted and cooled
  • 1 banana (the riper the better) mashed up with a fork
  • 150g frozen blueberries (or fresh)
  1. Ensure you have melted the butter and left it to cool. Preheat the oven to 200c/ gas mark 6. Line your muffin tin – for me, the mixture made enough for 18 muffins, so you may need to cook in two batches.
  2. First of all, combine the dry ingredients – the flour, bicarb, salt, sugar, and cinnamon – in a large bowl and mix briefly.
  3. In a separate bowl/ large jug, combine the wet ingredients – the sour cream, milk, eggs, melted butter (ensuring the butter is cool will prevent the eggs from scrambling) and mashed up banana.
  4. Add the wet ingredients to the dry and mix well with a wooden spoon until the batter is thick and smooth.
  5. Fold in the blueberries (break up any large clumps if you are using frozen), taking care not to over mix, as the batter could loose it’s air.
  6. Spoon the mixture into the cases. As muffins should have more of a rounded peak than cupcakes, I tend to fill each muffin case fairly close to the top.
  7. Bake in the oven for 20-25 minutes until golden brown. If the top bounces back when lightly touched then the muffins are ready.
  8. Leave to cool for 10 minutes before transferring to a wire cooling rack (unless you only have one muffin tin and need to use it for your second batch – if this is the case, remove the muffins carefully, trying not to burn your fingers!)

Have you made these muffins or something similar? I’d love to hear from you in the comments section if so. Happy baking.

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