Moist and Delicious Banana Blueberry Muffins
Just recently, I have discovered a secret ingredient to baking – Buttermilk! Now I keep it it on hand for all my baking. I found this recipe and thought the combo of bananas and blueberries sounded deliciously yummy! The first batch though, the kids weren’t too fond of the whole wheat taste, so I tweaked the flour, adding white flour and more bananas, and it was a hit. Note – when feeding them to the littles – be prepared for a mess….the blueberries are certainly that!
Whole Wheat Banana Blueberry Muffins
Lisa @ Onceamonthmom.com
- 2 ripe bananas, mashed
- 1.5 cups whole wheat flour
- .5 cups white all purpose flour
- 1.5 tsp baking powder
- 1 tsp baking soda
- .5 cup light brown sugar
- 1.25 cups buttermilk
- 1 egg, lightly beaten
- .25 cups olive oil
- 7 oz frozen blueberries
- 1 Tbsp organic white sugar
Preheat oven to 350F. Grease muffin tins or line with muffin papers. In a large bowl mix flour, baking powder, baking soda, and brown sugar. Make a well in the center and add the buttermilk, egg, olive oil and bananas. Quickly fold the ingredients together, just until combined. Do not over mix. Gently fold in blueberries with one or two stirs. Divide batter among the muffin tins, each will be very full. Sprinkle tops with organic white sugar. Bake 20-25 minutes until muffins are risen and golden brown. Test doneness by inserting a skewer into the center. Let cool in pan for a few minutes, then transfer to a rack to cool completely.
Follow directions above. Cool completely. Flash freeze for 45 minutes, then transfer to a gallon freezer storage bag. TO SERVE: Thaw desired number of muffins on countertop or microwave 50% power for 60 seconds.
Servings: 12 muffins
**conversion chart image provided by Erik Spiekermann