Fluffy Banana‑Blueberry Muffins

• self‑raising flour300 г g
• baking soda↗1 ч. л. tsp
• light muscovado sugar↗100 г g
• oat flakes↗50 г g

  plus 1 tbsp for dusting

• medium bananas↗2

  the riper, the better

• kefir (packet)↗284 мл ml
• light olive oil↗5 ст. л. tbsp
• egg whites↗2
• blueberries (packet)↗150 г g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (convection) or 160 °C (gas stove 4). Prepare a 12‑muffin tin by lining it with paper liners.

2. 2

   In a large bowl sift the flour together with the leavening agent and baking soda. Add 1 tbsp sugar, the remaining sugar, flour and 50 g oat flakes, and mix. Create a small well in the center.

3. 3

   In a separate bowl mash the ripe bananas until smooth. Add the kefir, olive oil and egg whites, and mix until glossy.

4. 4

   Pour the banana mixture into the well of the dry ingredients and quickly, gently fold with a wooden spoon just until combined. The batter will be slightly lumpy, with occasional flour crumbs – this is normal.

5. 5

   Add the blueberries and stir quickly once more to distribute the berries evenly.

6. 6

   Spoon the batter into the liners, filling them almost to the top. Sprinkle the tops with the remaining 1 tbsp oat flakes and the leftover sugar.

7. 7

   Bake for 18–20 min, until the muffins rise and turn dark‑golden. Let them cool in the tin for 5 min, then remove and place on a rack to cool completely.