Banana Blueberry Muffins: these moist and flavorful muffins are made with whole wheat flour and wholesome ingredients for a satisfying breakfast or brunch.Â
This conversation is sponsored by Horizon. The opinions and text are all mine.
Banana Blueberry Muffins
We’ve all been dreading this.School starts in a couple of weeks. Bedtime in my house is back to 8:00 PM and my little girl starting Kindergarten must wake up at 6:30 am.
To avoid grumpiness I need to entice her with something delicious to start her day with, and this is how these easy to make Banana Blueberry Muffins come into play.
These delicious Banana Blueberry Muffins are moist, flavorful and most important: Kid friendly. Serve it with Horizon Milk and your child will be fueled up for back to school.
I also sometimes add it to my daughter’s lunchbox inside a baggie. It’s something that I know will bring a smile to her face.
I know mornings can be a little bit hectic. The idea is to make the batter the night before, since it takes about 5 minutes to assemble, and bake it off in the morning before school.
I generally stick the muffins in the oven and while they bake, I wake up my daughter and help her get dressed. So the process is easy and their sweet aroma will entice her to wake up and be excited about breakfast and school.
These delicious breakfasts are made with the help of Horizon Products. You’ve probably seen them in your local grocery store. They offer a wide array of products that will help kids and moms easy the transition from summer to school time.
I hope you can try these delicious banana blueberry muffins at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 2 cups whole wheat flour*
- 1/2 cup brown sugar
- 2 ripe bananas mashed with a fork
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup + 2 teaspoons whole milk or 2%
- 1/4 cup vegetable oil
- 1 large egg I used Horizon
- 2 cups of fresh blueberries
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Preheat oven to 400 Degrees Fahrenheit
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Line a muffin tin with paper muffin liners
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In one bowl mix the brown sugar, flour, salt and baking powder. When mixed, add the blueberries and mix again
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In another bowl, mix the egg, mashed banana, milk and oil
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Add the liquid ingredients to the flour mixture and mix with a spoon until combined. DO NOT OVERMIX
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Spoon the batter into each muffin liner
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Bake for 15-20 minutes
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Enjoy!
*You can also use all-purpose flour if you want. If you do, reduce the milk by just 1 cup
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Ohhh going to try these. Thanks!
Let me know how they turn out Jen!
This looks so yummy. My family would love this for breakfast. Thanks for sharing!
you’re very welcome CR
I can’t wait to try this recipe. Just have to get some brown sugar.
Let me know how it turns out!
Made these yesterday and they are great!
yay Jen! I am so glad you liked them! thanks for letting me know!
Made these muffins absolutely easy to make and taste great love them. Can the recipe be altered to make them gluten free?
Of course Angie! Just use all purpose gluten free flour
Do you really reduced the milk by 1cup?? and just use the 2 tsp of milk? In the notes it says to reduce the milk to just 1 cup if using all purpose flour. These look super yummy!! Want to make them today.
Yes Lori! If using regular flour just use 1 cup of milk (WWF is a litle drier and needs a bit more liquid)
I think she means that the instructions imply using only 2 tsp of milk because it says to reduce BY 1 cup not TO one cup.
These look so good: I’m definitely trying them.
Hi Mary Jo!! let me know how they come out!
Easy:
If using white flour use 1 cup of milk
If using Whole Wheat flour use 1 cup PLUS 2 ts of milk!
Have a great day!
Hi, I just made these and the recipe says to use 1 tsp plus 2 cups of milk. The batter is super thin and that seems like way to much milk. Is that an error?? I’m thinking these might not come out to well with that much milk. Thanks.
Hi Leslie, you are absolutely correct. I just updated my recipe card and some measurements translated wonky. It should read 1 cup + 2 ts milk. I deeply apologize for this. The best way to salvage the batter is to double the other ingredients to get a double batch of muffins.
Can you use frozen blueberries in these muffins? If so, do you thaw them out or just add them frozen.
Hi Chef Tony! You can certainly use frozen blueberries. Don’t even bother to thaw them beforehand, they will bleed and give your muffins a greenish color. Simply throw them FROZEN in the batter and they will turn out delicious.
Good luck and let me know how they came out.
I made these today (April 2, 2016). I made some adjustments up front but I think even without they would be very good. I used applesauce instead of oil (same amount), added three bananas instead of two, and added the zest of one small Meyer lemon. The baking temperature and time were accurate (400 degrees for 20 minutes) which is actually unusual for where I live. I nearly always have to bake things longer than a recipe calls for. They are moist without the oil, and I could butter them without guilt 🙂
Oh April! Those changes sounds wonderful. Applesauce must really keep them moist and sweet. Thanks for sharing those tips with me.
Have a great Sunday!
Just made these and was following the instructions… however there was no mention of adding the milk… so I got scones. Haha! Might be worth an update to mention adding milk (even though it’s in the ingredients list.) I will try these again for sure… with milk 😉
Oh my goodness!! how can I miss that! I apologize. The recipe has been updated. I like scones too by the way 🙂
Well they weren’t quite scones, but they were delicious!