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18 south blueberry and banana muffins with lemon topping

A twist on the traditional blueberry muffin ... with bananas and a lemon topping.  

2 cups flour

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon cinnamon

2 ripe bananas, sliced

2 eggs

2/3 cup brown sugar, firmly packed

85g butter, melted

1 teaspoon vanilla essence

1½ cups 18 south blueberries


¼ cup white sugar

1 teaspoon finely grated lemon rind
Preheat oven to 180°C (not fan bake).   Lightly grease or spray muffin tins.
Combine flour, baking powder, salt, and cinnamon on a plate or in a bowl.
Beat bananas in large bowl with electric mixer until mashed. Add eggs, brown sugar, melted butter, and vanilla, and beat until blended.
Lightly stir in combined dry ingredients with a wooden spoon until almost blended. Stir in 18 south blueberries just until combined. Spoon into prepared muffin cups, dividing the mixture equally.

Prepare Topping: Combine sugar and lemon rind in small dish. Sprinkle evenly over muffins.

Bake in preheated 180°C oven for 20 minutes or until golden. Remove muffins from pan to wire rack.
Blueberry 1


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