Maxi and mini blueberry and banana muffins

I remain continually confused by muffins. I mean, what is the optimum size for the perfect muffin? (We are not talking about muff so you can stop sniggering at the back). We have some massively opposing view points – the Americans prefer theirs large, the Brits are slightly more sedate with their sizes and there are those with a fetish for all things miniature.

I’m making these for the guys at work as they have all been massively overworked lately and we’ve got a big project to deliver next week. I’m convinced that some fruity muffins will help fuel them rather than having them live on coffee and supernoodles.

Maxi & mini muffins

So I decided to try a little bit of both. I couldn’t bring myself to make absolutely enormous ones but went with a medium sized version and some mini versions. I’ve got to say, they are both absolutely delicious. Trio of mini muffins (with 50p for scale)Even though, I’d feel a little short changed if I just had one mini muffin. Three is the optimum amount I feel.

They are pretty low in fat – due to using mashed banana and buttermilk – and there isn’t extreme amounts of sugar in them. They are light and fluffy and really quite tasty!

You will need

  • 300g self-raising flour
  • 1 tsp bicarbonate of soda
  • 100g light muscovado sugar or soft brown sugar (make sure it’s not lumpy)
  • 50g porridge oats , plus 1 tbsp for topping
  • 2 medium bananas , the riper the better
  • 284ml carton buttermilk (or 0% yoghurt or low fat creme fraiche  but only buttermilk comes in that ridiculous size carton)
  • 5 tbsp light olive oil
  • 2 egg whites
  • 150g blueberries
  1. Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
  2. Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.


Double line the muffin cases otherwise they go out of shape.
Cook the mixture immediately, don’t leave it to stand otherwise they won’t rise.

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