Blueberry Banana Muffins

(12 servings)

  • 1 and 1/2 cup fresh or frozen blueberries
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1 and 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup oatmeal - quick or instant
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 large egg - slightly beaten
  • 2 Tablespoon vegetable oil
  • 2 teaspoons fresh lemon juice
Preheat oven to 400 degrees F.

Prepare 12 muffin cups with papers or generous coating of cooking spray.

In a large mixing bowl, combine the flour, sugar, oats, baking powder and salt.

In a separate bowl, mix together the bananas, milk, egg, oil and lemon juice.

Add wet ingredients to dry ingredients and mix until just moistened. Fold in the blueberries.

Fill each prepared muffin cup a little more than 3/4 full.

Bake for about 20 minutes until golden brown. Stick a toothpick in the center of one of the muffins. If it comes out dry, the muffins are done. If there's a little batter stuck to it, you need to cook the muffins longer.

Allow muffins to cool at least 10 minutes before serving.

Delicious and pretty healthy. You can replace the milk with soy milk and it still turns out great. I've been meaning to try vanilla soy milk. I'll post here if I do. Enjoy!

Mr Breakfast would like to thank Stephanie for this recipe.

Recipe number 2112. Submitted 8/14/2007.