Blueberry Banana MuffinsCourse: BreakfastCuisine: AmericanDifficulty: Easy
These are a family favorite. We love these as we are big fans of both blueberries and bananas. These are so good. They are tasty alone or split and toasted with a touch of butter and lemon curd or a drizzle of honey. These work perfectly for a brunch or shower. I sometimes with make up a streusel and put on top or just a sprinkling of vanilla cinnamon sugar.
2 cups self rising flour
2/3 cup brown sugar
1 heaping teaspoon cinnamon
1 lg egg
3/4 cup milk
1/3 vegetable oil
2 ripe bananas, mashed
1 cup blueberries
1 cup mini chocolate chips, optional
Sprinkle with vanilla sugar
- Preheat oven to 350. Line 2 muffin tins with muffins cups.
- Combine flour, sugar, and cinnamon a large bowl. Whisk egg, milk, oil, and banana in a medium bowl. Add the flour mixture to the wet mixture and combine. Fold in the blueberries and chocolate chips if using.
- Divide the batter evenly among the prepared cups. Sprinkle with vanilla sugar and bake for 22 minutes until lightly golden and when tested with a toothpick it comes out clean.
- Allow to cool in pan about 10 minutes and then remove and enjoy warm or allow to cool completely and place in an air tight container for 4 days. They can be frozen up to a month and reheated gently.