I am a lover of berries, and this is blueberry season so I've been enjoying them in my cereal and oatmeal for breakfast. Although my favorite way to eat them is probably in freshly baked muffins!
These blueberry banana muffins have everything I love! They're moist with plenty of sweet bananas and blueberries throughout each muffin, some whole wheat flour which adds nuttiness and a pinch of cinnamon that I add to almost everything I bake! Cinnamon just adds that "something-something"!
My kids love these muffins and ask for more. Enjoy these warmer spring mornings with a delicious treat from your own kitchen! Try moist blueberry banana muffins out for yourself!
Moist Blueberry Banana Muffins
Original recipe at: What Megan's Making
Makes 1 dozen muffins
3 ripe bananas, mashed
3/4 c. sugar
1 egg, lightly beaten
1/3 c. butter, melted and cooled
1 1/2 c. flour **I used 1 c. wheat and 1/2 c. All-purpose
1 tsp. baking soda
1 tap. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1 1/2 c. Fresh blueberries rinsed or frozen
Preheat the oven to 375 degrees. Grease or use baking spray to grease one muffin pan.
In a large bowl, add mashed bananas, sugar, egg, and melted butter. Mix together very well so everything combines.
In another bowl, add flour, baking soda and powder, salt, and cinnamon and stir until blended. Gently fold the dry mixture into wet, but just until blended and no more! Fold in the blueberries.
Spoon evenly in the muffin pan and bake for 20 minutes. Allow to cool for a few minutes before taking out and eating with a cup of coffee or cold milk!
** For the wheat flour, I used King Arthur Flour in unbleached white-whole wheat flour. It's great for baking!