I have a thing for muffins, but I hardly ever eat them for breakfast. For some reason, I get a random muffin craving around 4pm. So I’ll stop by the store on my way home from work and then whip up some muffins to be eaten with dinner. Don’t judge me.
I liked this recipe because it made about 9 muffins vs. 100, perfect for us to eat over two days. And they’re not too sweet, more like a bread than a cake. If you prefer a sweeter muffin, just add 1/2 cup more brown or white sugar. And this recipe only requires two bowls and no mixer. Easy cleanup makes me so happy.
They’re obviously best eaten right out of the oven, but if you can’t eat nine muffins in one sitting, then the second best way to eat them is toasted with a little butter on top.
Blueberry Banana Muffins
1 1/2 cups flour
1/2 cup brown sugar, plus 1TBS for sprinkling on top
1/2 cup white sugar
1/3 teaspoon salt
2 teaspoons baking powder
1/4 cup vegetable oil
1 tsp vanilla extract
1/3 + 1 tsp cup fat-free milk
1 cup fresh blueberries
1/4 cup of mashed banana (1 small banana)
Preheat your oven to 400 F, and line 9 muffin tins with muffin cups.
Mix flour, brown sugar, salt, baking powder and set aside. Mix oil, vanilla extract, egg, and milk together. Mash one small banana with a fork, then add the banana and wet ingredients to the dry ingredients. Mix just until combined, but be careful not to overmix. Toss the fresh blueberries with about 1 tbsp of flour until lightly coated. Fold into the batter.
Fill the muffin cups about 3/4 of the way up, and then sprinkle brown sugar on top. Bake for around 16-22 minutes (mine were ready at 18).