Friday, December 14, 2012

Banana Blueberry Muffins

Banana blueberry muffins are a big hit at our house. My husband finds the addition of blueberries made my regular banana bread more moist so I have been making them this way ever since.

Here is my recipe:

1.5 C flour (I use UltraGrain from Costco)
1 tsp baking soda
1tsp salt
1/3 C shortening (I use Spectrum Organic palm oil)
3/4 C brown sugar-light
2 eggs
1 C or 2-3 ripe, mashed bananas
1/2C milk
1/2-3/4 C frozen wild blueberries

Preheat your oven to 350 degrees. Prepare muffin tins with paper liners- see recipe below for suggested number of muffins.

Cream the shortening and sugar with the back of a wooden spoon. Add the mashed bananas and and eggs. Sift the flour, baking soda and salt into the banana mixture and then add milk and stir. Add 1/2 to 3/4 C blueberries depending on your preference. Stir gently. Pour batter into muffin cups- I usually make 1 dozen regular size muffins and 6 mini-muffins. (If not using cups, grease your muffin tins with shortening.). Fill cups nearly to the top.

Moist banana blueberry muffin recipe

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