Hey guys! I know, I know.. I JUST put out a blueberry muffin recipe. But what can I say? I’m hooked!
These are more of your traditional banana bread style muffins with big ol’ bloobs added in.
In between planning the camping trip, figuring out alllll the things we still need, planning a second trip lol and working with my clients, I am starting back up on my recipes.
It was a cooler day when I made these. I wanted to take advantage of it before we hit 80’s and 90’s again because I am NOT putting my oven on during those days.
These are super simple to make and you don’t need any weird ingredients.
You can leave the blueberries out too if you’d like! Maybe opt for some chocolate chips and walnuts. I just like blueberry muffins so I will always add blueberries to the recipe lol.
A big hack to keep the blueberries from sinking… After you wash/dry them and defrost if they were frozen, coat them in flour. This does wonders and I am so glad I learned this baking hack.
A huge bonus is that these taste so delicious without all the calories. these are less than 200kcal per muffin compared to the store bought with over 400kcal. It’s amazing what’s in our food and we don’t even realize it.
Blueberry Banana Bread Muffins
Ingredients
- 1½ cups Flour All purpose
- ½ cup Brown sugar
- 1 tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Salt
- ¼ cup Non-dairy milk
- 1 tsp Vanilla extract
- 1 large egg
- 2 large Bananas Mashed
- ⅓ cup Butter
- 1 cup Blueberries
Instructions
- Preheat oven to 350°F and grease a muffin tin or line with liners.
- Mash bananas in a large bowl
- Add in egg, vanilla, sugar, and softened butter. Beat with an electric mixer until creamed/combined.
- Add in dry ingredients and continue to mix.
- Slowly, add in milk little at a time. You may not need the full amount or you might need a little extra so it isn't too thick.
- Coat the blueberries (washed and dried, or defrosted) in 1-2 Tbsp of flour to keep from sinking
- Use a rubber spatula to fold the blueberries into the batter.
- Spoon out batter into muffin tin, approximately 2/3 full.
- Bake 20-25 minutes, or until golden brown on top.
Notes
These are Tom approved too so you know they’re good! I packed him a couple to take to work as a little snack.
I’m thinking about making a batch for when we go camping so we have a quick snack for the hikes or to pair with breakfast. I’m trying to come up with some things I can make ahead and pack with us.
These are easily freezable as well. Just store in an air tight container and defrost before you are ready to eat them.
I hope you guys enjoy these! I used my reusable ziplock bags to store them and they stayed just as soft and delicious as day 1.
I got them on Amazon here. I will be reviewing them soon but for now just know, they are amazing!!
**I am not affiliated with Amazon, I just wanted to share these bad boys because I use them for just about everything and on a daily basis.
Tag me in your creations if you make these! I love seeing everyone’s posts.
Instagram : Lifestyledbycassie
Are you a banana bread kind of person?
What’s your favorite type of muffin?
