Step 1

Preheat oven to 200degC. Line a 12-hole muffin pan with paper cases.

Step 2

Sift flour and cinnamon into a large mixing bowl. Stir in salt and bran flakes.

Step 3

In a separate bowl, whisk sugar (or golden syrup or honey), butter or oil, lemon zest, mashed banana, vanilla, eggs, yoghurt and baking soda together until smooth.

Step 4

Make a well in the centre of the flour mixture and pour in the wet mixture. Stir gently until just combined – be careful not to over-mix to avoid the muffins becoming tough.

Step 5

Toss the blueberries in 1 tablespoon of flour to coat, then add to batter (reserve a few to pop on top of the muffins if you like) and quickly and gently fold through. Spoon mixture into paper cases, dividing equally. Bake for 20-25 minutes or until they have risen and the tops are golden and spring back when lightly pressed. Remove from oven and leave to stand for 5 minutes before removing from tin.

Step 6

Tip: Rolling the blueberries in flour before stirring through the batter helps to stop them bleeding through the batter