cup caster sugar
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 large very ripe bananas, mashed
3 tablespoons + 1 tsp natural plain yogurt
1 1/2 teaspoons vanilla
cup shredded coconut
3/4 cup blueberries (divided)
Preheat oven to 350 degrees.
Line a muffin tin with 9 muffin cases.
Cream together the butter and sugar with a mixer.
Slowly add the dry ingredients into the butter mixture, alternating with the yogurt - make sure to start with flour and end with flour.
Mash the bananas very well with a fork.
Pour the batter into the cases then sprinkle the remaining blueberries on top.
Let cool in the pan for a few minutes before transferring to a rack.