It was after reading this post that I thought to myself, it's been awhile since I've made a batch of muffins. I guess I've been a little distracted with all the other recipes that I have and which I'm ever so slowly getting through but well, a batch of muffins was definitely long overdue!
Muffins are probably my mum's favourite out of all the things I bake. They're just the right size as a treat, they come in ever so many combinations (both savoury and sweet) and a dozen of these seem to get us through the week. I tend to bake more sweet muffins than I do savoury but now that I think of it, it's been awhile since I've baked a savoury one (ok, let me add that to the list).
Preheat oven to 180 degrees. Sift 250g plain flour, 2 tsp baking powder, 1/2 tsp ground cinnamon and a pinch of salt into a large bowl. Mash 2 ripe bananas and add to the flour mix. In a separate bowl, whisk together 3 tbsp honey, 3 tbsp vegetable oil, 1 large egg and 185ml milk. Add the liquid ingredients to the dry ingredients and lightly combine. Lastly, fold in about 150g of frozen blueberries.
Spoon the batter into a lined 12 hole muffin pan.
Bake for 20 minutes.
Dig in whilst these are warm otherwise set muffins aside on a wire rack to cool if you're planning to eat later.
It actually didn't occur to me until mum asked me afterwards how much sugar I'd added to the recipe. There was honey but otherwise no caster sugar nor brown sugar. It got me a little nervous because I'm so used to adding sugar into my baking that when I had a bite, I was almost scared that the muffins would be dry and tasteless. The reality? They were fine! The honey gave these muffins just a touch of sweetness and they were light in taste. I could eat a few of these without feeling too guilty and well, I'd like to think I'm being slightly healthier in my baking!
Oh, let me just add that I used a packet of high antioxident berry mix (I forget which brand it was) but it had some sort of blackberry in it which I don't recommend - it left splodges of sourness in my muffins. Do stick with plain blueberries for a sweeter (but healthy muffin).