- 250g/9oz plain flour
- 2 tsp baking powder
- 1 tsp ground cinnamon, plus ½ tsp extra for the topping
- pinch of salt
- 2 ripe bananas, mashed
- 150g/5oz blueberries
- 3 tbsp honey
- 3 tbsp vegetable oil
- 1 large free-range egg
- 185ml/6fl oz milk
- 50g/2oz caster sugar
- Preheat the oven to 180C/350F/Gas 4. Line eight holes of a muffin tin with paper muffin cases.
- Sift the flour, baking powder, cinnamon and salt into a large mixing bowl. Add the banana and blueberries and, using a fork, lightly toss the fruit through the flour.
- In a separate bowl, lightly whisk together the honey, vegetable oil, egg and milk.
- Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture). Spoon the batter into the individual muffin cases.
- Mix the extra half a teaspoon of cinnamon and the caster sugar together and sprinkle on top of the batter.
- Bake in the oven for 20 minutes, until risen and lightly golden. Serve warm from the oven.