Step 1

Preheat the oven to 400°F/200°C. If your oven has a convection (fan) setting, use that and set the temperature to 350°F/180°C. Grease a 12-cup muffin pan or line with paper muffin liners.

Step 2

In a large bowl, whisk together the flour, sugar, baking powder and salt.

Step 3

In another bowl, mash the banana with a fork. Put the egg, mashed banana, oatmeal, buttermilk and oil into a jug or bowl and whisk to combine.

Step 4

Pour the wet mixture into the dry mixture, and stir to just combine. Gently fold in the blueberries.

Step 5

Divide the batter evenly between the wells of the prepared muffin tin. Bake until a toothpick inserted in the center of one of the muffins comes out clean, about 18-20 minutes. The muffins will look lightly browned and well risen.

Step 6

Remove the cooked muffins from the oven and turn onto a cooling rack. Serve warm or at room temperature.

Step 7

Preheat the oven to 400°F/200°C, combination steam setting. If your oven has variable steam settings, choose 30% (if not, don’t worry! Just set to combi steam at the correct temperature and the oven will figure out the humidity for you). Grease a 12-cup muffin pan or line with paper muffin liners.

Step 8

In a large bowl, whisk together the flour, sugar, baking powder and salt.

Step 9

In another bowl, mash the banana with a fork. Put the egg, mashed banana, oatmeal, buttermilk and oil into a jug or bowl and whisk to combine.

Step 10

Pour the wet mixture into the dry mixture, and stir to just combine. Gently fold in the blueberries.

Step 11

Divide the batter evenly between the wells of the prepared muffin tin. Bake until a toothpick inserted in the center of one of the muffins comes out clean, about 12-15 minutes. The muffins will look lightly browned and well risen.

Step 12

Remove the cooked muffins from the oven and turn onto a cooling rack. Serve warm or at room temperature.