These muffins are great to have on hand for morning or afternoon tea. Little Chop loves the blueberries and goes to great lengths to eat them one by one before eating the rest of the muffin.
100g butter, melted and cooled
1 cup milk
2 eggs, lightly beaten
3/4 cup castor sugar
1 1/2 cups self-raising flour
1 ripe banana, mashed
1/4 cup frozen blueberries
1/4 cup rolled oats
Preheat oven to 180C. Grease a 12 hole muffin pan.
Combine all ingredients in a large mixing bowl. The batter will be a bit runny and lumpy. Spoon into the muffin pan. Bake for 25* mins.
Serve warm with some butter or jam.
*My oven is not fan-forced, so if yours is, check muffins at 20 mins.
Store the muffins in an airtight container for up to three days or wrap individually in cling film and store in the freezer.
Great for mum’s breakfast on the go, too!