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Blueberry Banana Breakfast Muffins

Have blueberries been particularly good where you live too? Food Sharing Network contributor Rose Ellen Lorber-Termaat shares her recipe for Blueberry Banana Breakfast Muffins. 

I went to the Ramsey Farmer’s Market a few weeks ago, and the blueberries looked delicious. I bought two pints, but as with most fruits time is of the essence. I decided to pair an old favorite recipe for banana muffins with something fresh and summery – blueberries. So here’s my creation. It’s very easy, and makes a great breakfast muffin toasted with a little butter. This recipe yields about 12 to 14 large muffins. Bake a double batch and freeze them to enjoy any time!

Blueberry Banana Breakfast Muffins

Blueberry Banana Muffins - yummy anytime!

Blueberry Banana Muffins – yummy anytime!

The Basics:

1 ½ cups white flour

1 tsp. baking soda

½ tsp. salt

1 tsp. baking powder

3 bananas, mashed

¾ cup white sugar

1 egg

1/3 cup melted butter

1 pint fresh blueberries, washed and destemmed

Preheat your oven to 350 degrees.

Put paper cupcake liners in muffin pans.

Mix together flour, baking soda, baking powder and salt.

In a separate bowl, combine mashed banana, egg, sugar and butter.

Mix in flour until smooth.

Gently fold in blueberries. Don’t over-mix or your blueberries will be mashed. Whole berries look much nicer in these muffins.

Fill muffin cups half to 2/3 full.

Bake 10-15 minutes until muffins are golden brown and spring back to the touch.

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