Recipes

Blueberry Banana Muffins, or, The Muffins I’ve Made 1000 Times

January 30, 2012

I think there is no recipe that I have made more often than this one. I keep these muffins in the freezer and Bart takes one for breakfast every weekday, and has since early in 2009.

I’ve made some changes over the last three years to make these slightly more healthy and also so that I can make them in the KitchenAid without any extra dishes. 

Banana-Blueberry Muffins
(adapted from Everyday Food)


makes 1 dozen muffins

1/4 cup butter, room temperature
1/4 cup plain yogurt
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 eggs
1 3/4 cups wheat flour
1/4 cup oats blended in blender or food processor until more like flour (or wheat germ)
1 teaspoon baking soda
1/2 teaspoon salt
 2 ripe bananas
1/3 cup milk
1 teaspoon vanilla extract
1 cup frozen or fresh blueberries

Preheat oven to 375 degrees. Grease muffin pan.

In the bowl of a stand mixer (or in a bowl with beaters), beat butter, yogurt and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition.

Pour flour on top of the sugar mixture, then sprinkle on the oats, baking soda, and salt (you want to make sure you don’t get a big pocket of baking soda in your cooked muffin, which is one of those things that makes me gag). Mix for just a few seconds.

Dump your bananas on top (no need to mash them before hand unless they aren’t very ripe) and pour in the milk and vanilla. Mix just until combined.

Toss in the blueberries, turn your machine on for another couple of seconds to evenly distribute them and, voila! Ready to bake. 

Divide batter among muffin cups. Bake for 28 minutes. Let cool for about 10 minutes and then remove from pan.

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11 Comments

  • Reply Kelly J. January 30, 2012 at 4:01 pm

    These are my FAVORITE muffins to make, and every time I make them I think of you! Looking forward to trying your healthier take.

  • Reply Rachel January 30, 2012 at 4:37 pm

    Yum, those look delicious! My little boy is crazy about muffins–I'll be trying these out!

  • Reply heidikins January 30, 2012 at 4:46 pm

    I need to make banana bread this week to use up some bananas…and now I shall be making these instead. 🙂

    xox

  • Reply Heather January 30, 2012 at 6:16 pm

    Ooh, I hope my kids don't gobble up the bananas so I can try this recipe – it looks fantastic! Also, 3/4 of my children ADORE the Frog in My Throat book, although now T is a bit leary of leeches and maggots. Sisi especially enjoys poring over that thing and discussing why they would try one cure or another – major book success story over here!

  • Reply Jillian January 31, 2012 at 5:06 am

    Yum! You could also add some Flax Seeds if you want….I find they give anything like this a delicious slight crunch but not enough to notice much if that makes sense….and super healthy for you!

  • Reply Emily June 10, 2012 at 1:32 am

    Janssen, these are our new favorite muffins! I just made them tonight and we're already talking about making them again.

  • Reply Katie August 28, 2012 at 10:41 pm

    I'm making these muffins tonight to go along with this delicious soup http://tastykitchen.com/recipes/soups/roasted-vegetable-minestrone/. Who cares if it's 100 degrees out, right?

  • Reply Stephanie Lee August 26, 2013 at 6:52 pm

    I made this today. They were delicious!! Thanks for the recipe! 🙂

  • Reply Kelly Ungerecht February 18, 2014 at 4:19 pm

    What is the nutritional info on these muffins?

  • Reply Julie May 27, 2015 at 5:01 pm

    Have you ever tried Greek yogurt in these?

    • Reply Janssen May 29, 2015 at 11:53 am

      No, but I'm sure it'd work fine!

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