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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!
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Course Breakfast, Snack
Cuisine American
Servings 12

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.
Keyword banana blueberry muffins, banana muffins, muffins
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