Blueberry & Banana Breakfast Muffins

The perfect accompaniment to go with your morning coffee, lovely in lunchbox’s and really easy to make too.  If you don’t have blueberries, raspberries work well too and it doesn’t particularly matter if you use fresh or frozen berries, the end result is the same! This is a fun recipe to get kids involved with, they can help with mixing, weighing out ingredients, spooning out batter and cracking eggs. 

Makes 12 Muffins 


  • Greek Yoghurt / Plain yoghurt , 1 and 1/2 cups
  • Self Raising Flour (or GF alternative) 1 and 1/2
  • Vanilla bean paste , 1 teaspoon
  • 3 very ripe bananas , mashed 
  • Oats , 1/2 cup (plus extra to sprinkle on top)
  • Baking powder (1 teaspoon)  
  • 2 Large eggs 
  • Blueberries (1 cup) 



  1. Turn your oven on and heat to 180′ (fan)  Line a 12 hole muffin tin with muffin cases and set aside. 
  2. Grab a large mixing bowl and combine the yoghurt, eggs and vanilla paste together. Fold in the dry ingredients and then when they are combined fold in the blueberries.
  3. Spoon the muffin mix into the cases, sprinkle a few oats on top of each muffin and bake for about 25 minuets until golden. Remove from the oven and leave for a couple minuets in the tin before removing the muffins from the tin and transferring to a wire cooling rack. 

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