Muffins are a quick and easy snack that kids love. It is also pretty versatile and you can add different fruits or nuts to make it interesting. A small tip about preserving blueberries. When in season, I normally buy in bulk and wash them thoroughly and pat dry. Then, I place them on a plate and place the plate in freezer. After a couple of hours throw those frozen berries in a ziploc bag, and use year around in muffins, smoothies and so on. To finish up the leftover over ripe bananas I have added them also here. The berries gave a nice color and imparted a lot of flavor. Off to the recipe.
Moist muffins with banana and blueberries.
- all purpose flour - 1.5 cups
- whole wheat flour - 1/2 cup
- baking powder - 1 tbsp
- salt - 1/2 tsp
- sugar - 1/4 cup
- milk - 1 cup (I used fat free)
- eggs - 1
- banana - 3/4 cup mashed
- oil - 1/3 cup
- blueberries - 1 cup
Mix the dry ingredients together. Mix the wet ingredients and blueberries together.
Add the wet ingredients to the dry and mix gently until combined. Pour into muffin cups and bake in a 400F oven for about 15 min until a tooth pick inserted in center comes out clean.
I broiled on low for a bit to get the nice brown color on top.
1 year ago: Strawberry Greek Yogurt Muffins
2 years ago: 5 Minute Milk Sweet
3 years ago: Tea Toast using Dinner Rolls
1. Mix dry ingredients (all purpose flour, whole wheat flour, baking powder, salt and sugar).2. Mix milk, eggs, banana, oil and blueberries.3. Make a well in the dry ingredients.4. Pour the wet ingredients into the dry ingredients.5. Mix gently until combined.6. Pour into muffin cups. (Fill each cup about 2/3rd full). Bake at 400F for about 15 min until a tooth pick inserted in center comes out clean.7. Out of the oven.
Moist muffins ready.