These are my absolute favorite blueberry muffins! It's moist, fluffy, crispy on the top, and jam packed with juicy blueberries.
This is my sister's recipe, she made them over the weekend and I loved them so much, I needed to make them again for this blog! You will be inhaling these as soon as you finish baking them. And lucky for you, they only take 30 minutes to make in total!
The best part is that there is no sugar or stevia! It's all naturally sweetened by all the bananas inside, and there are a LOT of them!
Not only do the bananas add sweetness, but also a ton of moisture, resulting in a light muffin. Also, don't be afraid if your muffin is green in some areas of your baked muffin, when you eat it, it's just the banana and blueberry interacting together. Not mold. ;)
To prevent your blueberries from turning the batter blue, toss them in a bowl with 1 tablespoon flour. Also don't over mix your batter, that will squash the blueberries, and you'll have a blue batter.
Tomorrow I'll be baking the poll winner (as of October), the pumpkin snack cake! Stay tuned for that
|Level: 👩🏽🍳|Time: 30 minutes| Serves: 6-8|
11/2 cups fresh blueberries
1 1/2 cups all-purpose flour flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
4 large bananas, mashed
1/3 cup butter, melted
2 tablespoons buttermilk (whole milk works fine)
Preheat your oven to 375 degrees F and line a muffin tin with cupcake liners.
Whisk your flour, baking powder and baking soda together in a large bowl. In a smaller bowl combine your bananas, butter, egg, and buttermilk. Pour the wet into the dry and stir, next, add your blueberries in. Mix until no flour streaks remain and with a cookie scoop, drop your batter into the prepared cupcake liners. Bake for 20 minutes and serve!
- The Bored Baker 👩🏽🍳
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