I’m always looking for a great Blueberry Muffin recipe. These have a secret ingredient, bananas. This recipe for Blueberry-Banana Muffins is awesome and even better than original blueberry muffins. My daughter and I made these this afternoon when she was sick. Making these together and then tasting them, perked her up in no time. Enjoy these for breakfast, a snack or light dessert.
18 regular muffins and 36 mini muffins
3 cups all-purpose or whole wheat flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
3/4 cup skim milk
3/4 cup butter, melted
1 large ripe banana, mashed
1 teaspoon vanilla extract
2 cups fresh blueberries
1. Preheat oven to 375°F.
2. Combine flour, sugar, baking powder and baking soda in large bowl; set aside.
2. Beat eggs, milk, butter, banana and vanilla in medium bowl with wire whisk until smooth. Stir egg mixture into flour mixture with wooden spoon just until blended. Gently fold in blueberries. Lightly grease 18 regular-size or 36 mini muffin cups. Scoop batter evenly into muffins cups (I used a cookie scoop).
3. Bake regular size muffins at 375F for 18 to 20 minutes. For mini muffins, (bake at 350F for 14 to 15 minutes) or until toothpick inserted in centers comes out clean. Cool on a wire rack 10 minutes; remove from pans and cool completely.