Best Ever Banana Blueberry Muffins

I first spotted this recipe for Banana Blueberry Muffins on Martha Stewart. It sounded pretty good so I made changes in the original recipe and baked them. Yummy!


1 cup whole wheat flour
3/4 cup white flour
1 Tbsp. ground Flax seed
1 tsp. baking soda
1/2 tsp. salt
1/2 cup applesauce (I use my homemade applesauce but you can use store-bought)
1/3 cup white sugar
1/3 cup brown sugar, packed
2 eggs
3 ripe bananas (did you know you can freeze ripe bananas to use later?

1/3 cup 1% milk. Sometimes I use buttermilk for extra richness
1 tsp. vanilla extract
1 cup frozen blueberries

Oven at 375'. Line 12 muffin cups with paper liners. Use regular size muffin pan so your muffins will puff up

Bowl 1: Whisk together flour, flax seed, baking soda and salt

Bowl 1
Bowl 2: You need a large bowl. Beat applesauce and sugars with mixer until smooth. Add eggs one at a time, beating after each. I ran out of my homemade applesauce so had to use organic store-bought
Bowl 2
Adding eggs to mixture in Bowl 2

Bowl 3: Mash the bananas with a fork, add the milk and vanilla
Bowl 3

Put your mixer on low speed and start adding the flour mix then banana mix to Bowl 2. Start and end with flour. Mix just until it's combined then add the frozen blueberries
Time to add the blueberries

Ready for the oven

Put the batter in your paper muffin liners. If you use regular size muffin pan, your mixture will come right to the top of the paper liners. Mine does not in the photo above because I decided to use a large muffin pan. Don't do it.  Your muffins won't puff up if you do.

Bake for about 25 minutes. Stick a toothpick in the center of one muffin to see if it comes out clean. If it does, the muffins are done. If not, continue baking.

Let muffins cool 10 minutes then put on rack to cool. These are best if they sit overnight, then the muffin comes out of the paper liner easily.


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