Wholemeal blueberry & banana muffins

Cupcakes...Muffins.....what's the difference? I've asked this question and some say that they are the same, same say they are not. So who's correct?

Are cupcakes usually lighter in texture, topped with frostings, look very pretty and tastes so good??

Are muffins usually heavier in texture, looks rustic, is more of a breakfast food and also tastes good?

What do you think??

This is my first time making muffins with wholemeal flour and was very pleased with the texture as it's very moist so this is definitely a healthy, yummy muffin that's filled with goodness!!

Recipe from Gordon Ramsay's Healthy Appetite

Ingredients (Makes 12)

2 very ripe bananas

300g wholemeal flour

1.5 tsp baking powder

1 tsp bicarbonate of soda

pinch of fine sea salt

100g light brown sugar

284 carton of buttermilk

(I used soy milk and lemon juice to replace this. Mix 1 cup(250ml) of soy milk with 1 tbsp of while vinegar or lemon juice and let it sit for 10 mins. This method can be used with cow's milk too if you can't find buttermilk)

1 large egg, lightly beaten

75g light olive oil

200g blueberries

1 tbsp demerara sugar

Method

Heat the oven to 180 deg C. Line a 12 hole muffin tin with muffin cases. 

Peel the bananas and mash in a bowl.

Mix the flour, baking powder, bicarbonate of soda, salt and brown sugar together in a large mixing bowl.

Make a well in the centre and add the soy milk. egg, olive oil and bananas.

Quickly fold the ingredients together until just incorporated, taking care not to overmix.

Tip in the blueberries and give the batter one or two stirs.

Spoon the batter into the muffin cases and sprinkle with demerara sugar. The cases will be quite full.

Bake in the oven for 20 to 25 mins until well risen and golden brown on top. A skewer inserted into the centre of the muffin emerges clean.

Leave to cool in the tin for a couple of minutes, then transfer to a wire rack to cool completely.