2 cups self raising flour
1/2 tsp bi-carb soda
1/2 tsp cinnamon
1/4 cup canola oil
1 cup buttermilk
2 eggs, lightly beaten
1/3 cup Chelsea Caster Sugar
1/3 cup Chelsea Soft Brown Sugar
1 small very ripe banana, mashed
3/4 cup frozen or fresh blueberries

Preheat oven to 175 degrees (celcius).
Line a 1/3 cup capacity muffin tin with paper cases
Sift the flour, bi-carb soda and cinnamon into a large bowl and set aside
In another large bowl, whisk together the oil, buttermilk and eggs until combined and then whisk in the sugars.
Stir through the banana and blueberries.
Make a well in the centre of the flour and pour in the wet mixture, folding gently with a large metal spoon until just combined (don't worry if it's still a little lumpy - overmixing will result in tough muffins)
Tranfer into the oven and cook for 35-40 mins or until golden brown and cooked through. Muffins can be stored in an airtight container for up to 3 days or frozen for up to 2 months.