I have a number of great blueberry muffin recipes that I turn to time and time again. But, since I love to try new recipes, I didn’t hesitate to try these banana blueberry muffins. They came with great reviews, plus I liked that they were a healthy version of a muffin, made with oats and whole wheat flour.
I enjoyed these every bit as much as I hoped I would. They are moist and tender with just the right amount of sweetness. The banana flavor is there but not overpowering, and I appreciate that the recipe calls for frozen blueberries, which I always have in my freezer.
The next time you go to bake a batch of blueberry muffins, I hope you will try these. They freeze well, making them an ideal breakfast snack to grab as you head out the door on a busy weekday morning.
One year ago: Honey Roasted Sweet Potatoes
The Best (Healthy) Banana Blueberry Muffins
Makes 12 muffins
- 1/4 cup (4 tbsp.) unsalted butter, room temperature
- 1/4 cup plain yogurt (I used plain Greek yogurt)
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 large eggs
- 1/4 cup quick or regular oats
- 1 3/4 cups whole wheat flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 ripe bananas, lightly mashed
- 1/3 cup milk
- 1 tsp. vanilla extract
- 1 cup frozen blueberries
- 2 tsp. all-purpose flour
- Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray or line with paper liners.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, yogurt, and sugars until the mixture is light and fluffy. Add the eggs and beat well. In a blender or food processor, process the oats until they are finely ground. Add the whole wheat flour, baking soda, and salt, and pulse a few times until combined.
- Pour the dry ingredients into the wet and mix until just combined. Mix in the lightly mashed bananas. Stir in the milk and vanilla.
- Toss the blueberries with the 2 tsp. flour and then gently fold them into the batter. Divide batter evenly between the muffin cups. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
Source: Mel’s Kitchen Cafe, originally from Everyday Food.