Blueberry Banana Muffins

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Blueberries are on sale at Albertsons.  99 cents per pint.  I bought two because I usually dip them in yogurt and freeze them for Austin.  T decided to make blueberry muffins with the rest.  I didn’t want to just make plain old blueberry muffins, so I added banana to the mix.  It was either banana or orange.

**They came out perfect in the mini muffin tin, but are a little dense in the regular sized tin.  I combined two recipes, so I may need some revisions.  Any suggestions are welcome 🙂

BLUEBERRY BANANA MUFFINS

Ingredients

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2 C. whole wheat flour (or regular)

1 tsp baking powder

1/2 tsp kosher salt

1/3 C. cane sugar

1/3 C. light brown sugar

1/3 C. melted butter (optional)

1 egg (If you’re using a *real bananas, then you don’t need an egg)

1 very ripe banana, mashed (I used Austin’s fruit pouch– banana)

1 tsp vanilla

1 C. milk

1 pint frozen blueberries

Instructions

1.  Preheat the oven to 375 degrees

2.  In a large bowl, combine flour, baking powder, salt, and sugars

3.  Stir until combined

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4.  Grab a separate smaller bowl and mix the wet ingredients.  Start with the ripe banana (or pouch).

5.  Add milk, vanilla, butter, and beaten egg.

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6.  Mix the wet ingredients into dry, and stir until everything is combined.

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7.  Gently fold in the blueberries.

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8.  Spoon muffin mix into muffin tins.  I used one mini tin and one regular tin.

9.  Put muffin tin into oven and bake for ~18 minutes.

  • Mini Muffins: check after 15 minutes with a toothpick.
  • Regular Muffins: check after 18 minutes (don’t cook longer than 20 minutes)

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The muffins definitely look like they are bleeding blue since I used regular sized blueberries, but OH SO YUMMY!  Best when served with a glass of milk.  And of course, they are toddler approved.  😉

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