Lactose-Free Banana and Blueberry Muffins Recipe

Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups with oil or line cups with paper liners.

Sift all-purpose flour self-rising flour baking powder cinnamon and salt together into a small bowl. Sift the flour mixture again into a larger bowl; stir in brown sugar and white sugar. Make a well in the centre of the flour mixture.

Lightly beat eggs with the vanilla extract in a bowl. Add milk and whisk until well combined. Whisk in vegetable oil in a slow stream. Mash bananas well with a fork; fold in until thoroughly combined.

Pour egg-banana mixture into the well of the flour mixture in a slow stream stirring to combine using a metal spoon. Stir the mixture until just combined. Fold in blueberries. Spoon batter into the prepared muffin cups filling each 3/4 full.

Bake in the preheated oven until tops spring back when lightly pressed and a skewer inserted in the centre comes out clean about 30 minutes. Allow muffins to stand in the cups for 3 to 5 minutes before turning them out on to a wire rack to cool.