Skyler I’ve been cleaning out my deep freeze with the arrival of spring and trying to find new ways to use those frozen berries from the summer. I admit, they often end up in cocktails, but this week with the dreary spring rain here in Iowa, I am back in baking mode and decided on muffins.
My go-to muffin is usually a banana-nut. My freezer is often filled with browned (otherwise discarded) bananas and today my blueberries found a new home!! I topped these Banana Blueberry Muffins with sliced bananas and oats tossed in brown sugar before putting them in the oven.
My number one tip for muffins… DO NOT OVER MIX YOUR MUFFIN BATTER!!
Banana Blueberry Muffins
These moist muffins are a delicious breakfast treat or afternoon snack. Try adding fresh or frozen raspberries in place of blueberries. These muffins store for a week in an airtight container and reheat in the well in the microwave. Smear them with butter or jam!
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup packed brown sugar, white sugar or coconut sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 3-4 ripe bananas, mashed
- 1 egg, at room temperature
- 1/3 cup melted butter, vegetable oil or coconut oil
- 3 Tbsp. milk or orange juice
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 375°F. Grease a 12-cup muffin pan.
- In a large bowl combine flour, brown sugar, baking soda, salt, and cinnamon. In a medium bowl combine mashed bananas, egg, melted butter, and milk.
- Add the wet ingredients to the dry ingredients and gently stir just until combined (avoid overstirring batter. Gently fold in blueberries and nuts (if using).
- Evenly divide batter among muffin cups, filling each about 2/3 full. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
