Blueberry Banana Muffins

This winter in New York has been a dreadfully loooooong one! I am not usually one to complain about the weather, but geeze: give me some warm weather and sunshine already!!!

Since the weather isn’t working with me here, I had to find other alternatives to making it feel like spring in my life. What better way than through food!

Now, this recipe is one that I usually wait to make after some fun blueberry picking in the Summer time. There is nothing like some freshly picked blueberries. One of my favorite things to do when I was little was to go to our local blueberry farm and spend the day picking (and eating) the biggest, juiciest blueberries I could find.

Since we are nowhere near having fresh blueberries to pick, I spotted some in my local grocery store and figured they would have to do!

Now, these are no ordinary blueberry muffins, my friends! Packed full of bananas to keep them extra moist, with small pinch of ginger, and a big dash of cinnamon to keep them spicy and full of flavor. It just doesn’t get any better than this…

Although they do have some sugar and butter in them, they are pretty healthy when it comes to muffins, and they are the perfect grab and go snack! If you want to make them even healthier, use some whole wheat flour, and cut the sugar in half. They’ll still be sweet!

Blueberry Banana Muffins

Makes 12

What You’ll Need:

+ 1-1/2 cups all-purpose flour

+ 1 teaspoon baking powder

+ 1/4 teaspoon salt

+ 1/2 teaspoon cinnamon

+ 1/4 teaspoon ginger

+ 2  ripe bananas, mashed (3/4 cup)

+ 1/2 cup unsalted butter, melted

+ 1 cup sugar

+ 1 large egg (or 2 small)

+ 1/2 teaspoon vanilla

+ 1 cup blueberries

Preheat the oven to 375 degrees F. Combine the flour, baking powder, ginger, cinnamon, and salt together in a large bowl. Set aside.

In a medium bowl, combine mashed bananas, butter, sugar, egg, and vanilla until mixed well. Add to the flour mixture, stirring until no lumps remain. Fold in blueberries.

Pour into a prepared muffin tin (either greased or lined with muffin paper), about 3/4 of the way. Bake in the preheated oven for 25 minutes, or until golden and toothpick entered in center comes out clean.

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