I love to bake, especially with fruit. My husband adores chocolate, but I enjoy a good fruit baked goody, especially when I can have it for breakfast…..or a snack, and maybe dessert?
When my husband requested some banana blueberry muffins I hit the kitchen and developed this recipe. My kids begged to have them in their lunch boxes as well as for breakfast.
Banana Blueberry Muffins
1/2 cup melted butter
2/3 cup sugar (I use raw organic sugar, it’s GMO free)
2 ripe bananas, mashed
3 eggs
3 Tablespoons plain Greek yogurt or sour cream
1 teaspoon vanilla
2 1/3 cup soft white wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
Dash of salt
2 cups blueberries, frozen or fresh (we grow our own)
Preheat oven to 350 degrees. Grease muffin tins. Mix above ingredients until there are no more flour pockets, don’t over mix or you won’t get fluffy muffins. Fill tins 3/4 of the way full. I used the extra large muffin tins and baked for 23 minutes. When a toothpick comes out clean from the center of the muffin, they’re done. Don’t over bake. Allow to cool for a few minutes and then remove from pan.
If you’re anything like me, you won’t be able to wait until they’re fully cooled to take a bite. Be careful, those blueberries get hot.
Looking for some yummy home baked goodness? You might enjoy my Zucchini Blueberry Muffins or my Double Chocolate Fudge Zucchini Bread.
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