Everyone has been making banana bread for some reason, but I was craving blueberry Muffins and had extra bananas. They are so soft and moist but also so flavorful. Muffins are a great baked good to make for breakfast because you can make a bunch and they keep for a while. They are also quick to make in college I would whip these up the night before I had to work at 4am and put them in containers for the day. The best part of this recipe is you can sub out ingredients to fit several types of diets. Okay, let’s stop talking about it and get to it!
Ingredients:
- 2 cups Flour
- You can use any type of flour, so experiment if you want to make it gluten free or whatever.
- 2.5 tsp Baking Powder
- 3/4 cup Sugar
- 1/2 tsp Salt
- 1 cup Milk
- I recently got into cashew milk but any milk works and you can even make your own milk.
- 1/3 cup Olive Oil
- Play around with the type of oil you use, for more flavor you can use fruit infused oil.
- 1 tsp Vanilla Extract
- 2 Bananas- Mashed
- 2 cups Blueberries
- fresh, canned or frozen works.
Now Let’s Get Bake’n:
- Preheat oven to 350 degrees. Then prep your cupcake/muffin pan with either baking cups or greasing it.
- If you do use baking cups I suggest using silicone cups better for the environment plus cheaper.
- Whisk together all ingredients except for the blueberries. Once mixture is smooth stir in blueberries gently.
- Bake. Cool. and Enjoy!
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