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Blueberry & Banana Bran Muffins

From Nadia Lim


  • 1 ¼ cups self-raising flour
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1 ¼ cupsbran flakes or wheatbran
  • ½ cup sugar, golden syrup or melted honey
  • ¼ cup melted butter or oil (e.g. coconut, grapeseed, canola)
  • zest of 3 lemons finely grated
  • 1 large banana, mashed
  • 1 teaspoon vanilla essence
  • 2 free-range eggs
  • ¾ cup natural yoghurt
  • 1 teaspoon baking soda (make sure there are no lumps – if there are, sift it)
  • 1 cup blueberries (fresh or frozen defrosted) + 1 tablespoon flour


Preheat oven to 200⁰C. Line a 12-hole muffin pan with paper cases.

  1. Sift flour and cinnamon into a large mixing bowl. Stir in salt and bran flakes.
  2. In a separate bowl, whisk sugar (or golden syrup or honey), butter or oil, lemon zest, mashed banana, vanilla, eggs, yoghurt and baking soda together until smooth.
  3. Make a well in the centre of the flour mixture and pour in the wet mixture. Stir gently until just combined – be careful not to over-mix to avoid the muffins becoming tough.
  4. Toss the blueberries in 1 tablespoon of flour to coat, then add to batter (reserve a few to pop on top of the muffins if you like) and quickly and gently fold through. Spoon mixture into paper cases, dividing equally.
  5. Bake for 20-25 minutes or until they have risen and the tops are golden and spring back when lightly pressed. Remove from oven and leave to stand for 5 minutes before removing from tin.
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