Banana Blueberry Muffins

Have you heard the Raffi song:
When you wake up in the morning at a quarter to one
And you want to have a little fun
You brush your teeth ch ch ch ch, ch ch ch ch

Raffi was one of our introductions to American children’s music when we moved here. The kids (who are no more kids) get annoyed when my husband and I still sing the kid songs. 🙂

This is my version: When you wake up in the morning at a quarter to seven and all you want is a cup of tea, you bake some muffins- ba ba ba ba bake.

I usually have a box on the counter with some baked goods. I check the box at night and I see some and I think there are enough scones for breakfast and when I get up in the morning they are gone. I sometimes think the boys wait for us to go to bed and then we hear them coming out of their rooms looking for food. 🙂

So I decide to whip up some muffins before I start work. My pantry is always full but as I start to bake, I realise I have run out of baking powder. Thanks to google, I find a substitute for baking powder- 1 tsp baking powder=1 tsp lemon juice +1/4 tsp baking soda. I have ripe bananas and some blueberries in the fridge. So I whip up some muffins, put them in the oven and get ready for work. Muffins are ready by the time I start work.

This is a Mark Bittman recipe for a whole wheat muffin and his recipe calls for banana or sweet potato or apple, zucchini, pumpkin or any fruit or vegetable. I added the lemon juice as lemon and blueberry go really well together.


  • ½ cup melted unsalted butter, more for greasing muffin tins
  • 1 ½ cups whole wheat white flour or atta
  • 1 cup all purpose flour
  • ¾ cup sugar, depending on sweetness of fruit
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tsp lemon juice
  • 1 cup mashed banana
  • 1 cup blueberries
  • 1 egg, beaten
  • 3/4 cup full fat yogurt


  • Preheat oven to 375 degrees and grease 1 18-cup muffin tins or two smaller pans or fill with liners.
  • In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
  • In another bowl, whisk together the melted butter, banana, egg, lemon juice and buttermilk.
  • Fold wet mixture into dry mixture and stir until just combined.
  • Fill muffin tins or liners; sprinkle sugar on top of the muffins- this is optional
  • Bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top.

4 Comments Add yours

  1. Sowmya says:

    Looks wonderful. Great recipe


  2. Nice blog!
    Do visit to my blog and follow it if you like….


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