Millstone's Blissful Blueberry Banana Muffins - Millstone

Packed with fruit and top-quality Millstone flour, these scrumptious blueberry banana muffins are the perfect treat to add to your New Year eating plan.


  • 2 cups (250g) Millstone White Bread Wheat Flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup (230g) mashed banana
  • ½ cup (100g) packed brown sugar
  • ¼ cup (85g) honey
  • ¼ cup (56g) coconut oil, melted
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • ⅔ cup (160ml) milk, at room temperature
  • 1 ¼ cups (175g) fresh or frozen blueberries (unthawed)


  1. Preheat oven to 220°C. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners and set aside.
  2. In a large bowl, whisk the Millstone flour, baking soda, baking powder, cinnamon, and salt together. Set aside.
  3. In a medium bowl, mash the bananas with a fork, then whisk in the brown sugar, honey, coconut oil, egg, vanilla and milk until combined.
  4. Pour the wet ingredients into the dry ingredients and whisk until everything is just combined. Fold in the blueberries.
  5. Spoon the batter evenly into the muffin cups, filling them all the way to the top.
  6. Bake for 5 minutes at 220°C then, keeping the muffins in the oven, reduce heat to 180°C and continue baking for another 15-18 minutes or until a toothpick inserted in the centre comes out clean.
  7. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  8. Muffins stay fresh covered at room temperature for a few days, or in the fridge for up to 1 week.

Makes: 12 muffins

Recipe sourced from