Friday, March 29, 2013

Blueberry Banana Muffins


Scott and Molly are not doing Whole30 and so when I was trying to figure out how to use up the HUGE bag of frozen blueberries I bought at Costco, I knew it was fair game to make them some muffins. Surprisingly enough I have been able to withstand the temptation of these muffins but it was very hard. They smelled so good when they came out of the oven!

Banana Blueberry Muffins in Pan

We also had some bananas on hand that were a tad on the ripe side and some applesauce that Molly had decided she would not eat. I put on my baking hat and got to baking! Scott and Molly were really pleased without these turned out and gobbled them right up. I was happy that they were full of fruitty goodness!

Blueberry Banana Muffin

Blueberry Banana Muffins
Makes 12

1/4 cup vegetable oil
2/3 cup sugar
1 large egg
2 bananas, mashed
1/3 cup sour cream
1 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup blueberries + 1/4 cup blueberries for topping

1. Preheat oven to 375F and grease muffin tin.
2. In a large bowl, mix together the oil, sugar, egg, bananas, sour cream and vanilla.
3. In another large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and nutmeg.
4. Fold the dry ingredients into the wet ingredients and mix until just combined. Carefully add the blueberries into the batter, being careful not to over mix.
5. Fill the muffin cups almost to the top and top with blueberries.
6. Bake the muffins for 25 to 30 minutes and serve warm with butter.
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