Preheat your oven to 180c/350f.
Add the bananas to a large bowl and mash until most lumps are removed, then stir through all of the remaining wet ingredients.
Add all of the dry ingredients on top of the wet, and then stir to combine.
Add the blueberries & then stir in gently to combine.
Spoon the mixture evenly across a 12 muffin tray for large muffins or a 24 mini muffin tray.
Cook for 18-20mins for large muffins, or 15-16 minutes for mini muffins until a toothpick comes out clean.
Let the muffins cool in the tray for a few mins before removing and allow to cool before serving (use a spoon to help lift the mini muffins out).
Store in an airtight container on the bench for 2 days, in the fridge for 5 days or freezer for up to 2 months.
