I may have gotten my kids to end their long loathing of blueberries… seriously, who hates blueberries? They are so sweet and delicious! Granted, I have a serious love of blueberry muffins that stems from childhood Sundays (thanks, Dad!). I figured if I tucked blueberries into Thad’s Banana Bread and turned them into muffins they couldn’t really complain… I was right!
Perfect for a lazy Sunday and then for a rushed Monday morning! Enjoy!
Easy Banana Blueberry Muffins
- 3 to 4 Very ripe bananas (lots of dark spots & amount depends on how big the banana is! )
- 1 1/2 Cup gluten free flour (I like this one) plus one tablespoon
- 3/4 Cup real maple syrup (This one is THE BEST) (you can use 1 cup if you like it more sweet!)
- 1 Egg
- 1 Teaspoon real vanilla extract
- 1/2 Teaspoon ground cinnamon
- 1 Teaspoon baking soda
- 1 Teaspoon salt
- 1/4 Cup butter, melted (half stick)
- 6 oz Container of fresh blueberries
- Organic sugar for dusting the tops
- Preheat oven to 325 degrees.
- Add the bananas to a cuisinart and process until very smooth. (Alternatively, you can mash bananas in a large bowl with a fork)
- Add the maple syrup, and process again.
- Then add the egg and vanilla and process together.
- Now slowly add in 1 1/2 cup GF flour, cinnamon, baking soda and salt (all dry ingredients except that extra tablespoon of flour), process well to combine.
- Gently process the batter while pouring in the melted butter (I melt butter in a pyrex measuring cup in the microwave).
- In a small bowl add your washed blueberries and the extra tablespoon, gently mix to coat all the blueberries. This will prevent them from sinking to the bottom of the pan.
- Add your blueberries to bowl of food processor and mix by hand using a spatula. The blades of the food processor would mash them and you want them whole!
- Pour batter into a greased or paper/silicone lined muffin pan.
- Sprinkle tops with sugar if desired.
- Bake in your preheated oven for 30 minutes, checking after 20 minutes with a toothpick. It should come out clean. I find that the bake time varies depending on the ripeness of the bananas and of course how hot your oven is.
- Cool a bit before removing from pan. We enjoy them with a slab of butter!