Ingredients

The following ingredients have 4 Servings
  • 2 cups blueberries
  • 3 overripe bananas (mashed)
  • 1 cup milk (or buttermilk)
  • 1 tablespoon lemon juice ((omit if using buttermilk))
  • ½ cup grapeseed oil (or canola or vegetable oil)
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • 2½ cups all-purpose flour (plus 1 tablespoon for tossing the blueberries)
  • 1½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instruction

  • Preheat oven to 350-degrees.
  • Spray a muffin tin with baking spray. Set aside. 
  • **Note - Muffin liners may be used, but they aren't necessary.
  • Toss the blueberries with 1 tablespoon flour and set aside.
  • In a small bowl, stir together the milk and lemon juice (if NOT using buttermilk). Set aside for 2-3 minutes.
  • In a large bowl, whisk together the mashed bananas, buttermilk OR buttermilk substitute, eggs, oil, brown sugar, vanilla, and lemon zest.
  • In a medium bowl, whisk together the 2½ cups all-purpose flour, baking soda, baking powder, and salt.
  • Add the dry ingredients into the wet, banana mixture and stir gently.
  • Add the flour-coated blueberries to the muffin batter and gently fold them into the batter just until the blueberries are incorporated. Do not overmix.
  • Use an ice-cream scoop or large spoon to fill the muffin tins 3/4's full with the muffin batter.
  • Bake in a preheated oven for 25-30 minutes, or until the muffins are golden and when a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes, and then run a knife around each muffin to loosen them from the tin.
  • Turn all the muffins out onto a cooling rack and cool completely.