Whole Wheat Banana Blueberry Muffins

I’m fairly sure every time I post a muffin recipe I mention the fact that I don’t really like sweet muffins. And then the recipe is for a sweet muffin. I know, so consistent! Go me?

In any case, I’m finally living up to my self-proclaimed favorite type of muffin. One full of whole wheat, fruit, and minimal sugar. I actually took sugar out of the original recipe – who needs additional sugar sprinkled on top of the muffin when you have blueberries bursting with flavor?

You do? Well, feel free to distribute a tablespoon of white sugar over the tops of these before baking. But personally, I was a huge fan even without it.

In any case, enjoy the uncharacteristic consistent recipe below!

Whole Wheat Banana Blueberry Muffins

Barely adapted from Once a Month Mom

Making muffins on a Sunday sets you up for a week of fantastic breakfasts – just zap ‘em in the microwave for 30 seconds and they taste like they’ve just come out of the oven.

Ingredients:

2 ripe bananas, mashed

1 1/2 cups whole wheat flour

1/2 cup white all purpose flour (or whole wheat pastry flour if you have it)

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 cup light brown sugar

1 1/4 cups buttermilk

1 egg, lightly beaten

1/4 cups olive oil

7 oz frozen blueberries

Equipment

Mixing bowl, muffin tin, liners (optional)

Instructions

Preheat oven to 350. Grease muffin tins or add liners.

In a large bowl, mix flours, baking powder, baking soda, and brown sugar. Make a well in the center and add the buttermilk, egg, olive oil, and mashed bananas. Fold ingredients together until just combined – do not over mix! Gently fold in frozen blueberries with a stir or two.

Divide the batter among muffin tins, filling until almost overflowing. Bake 20-25 minutes until muffins have risen and are golden brown on the top. Let cool in muffin tin for 5 minutes, then transfer to a wire rack to cool completely. Store extras in an airtight container in the refrigerator for up to 5 days.

Makes about 12 muffins