Banana blueberry muffins with greek yogurt –Are you ready to embark on a flavor journey that’ll make your taste buds do a happy dance? Let’s dive into the world of ultra moist banana blueberry muffins! These delightful morsels are like a hug for your soul. Grab your apron and let’s get baking!
Ultra Moist Banana Blueberry Muffins
First things first, let’s take a look at these beauties!
Ingredients:
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup fresh blueberries (or frozen if you prefer!)
Instructions:
- Preheat your oven to 350°F (175°C) and grab your trusty muffin tin. Line it with muffin cups or give it a light spray of non-stick heaven.
- In a mixing bowl, mash those ripe bananas with all your might. We want them nice and mushy!
- Stir in the melted butter. Embrace the buttery goodness!
- Add the baking soda and salt to the party. Mix it like you mean it!
- Pour in the sugar, beaten egg, and vanilla extract. Stir until it’s all combined and happy together.
- Now, fold in the flour gently. We don’t want to tire out those gluten guys!
- Finally, sprinkle in the blueberries and give it a very soft mix. Make sure they’re evenly distributed like party guests!
- Fill your muffin tins about 2/3 full with the glorious batter. It’s muffin time!
- Bake for 18-20 minutes, or until they’re golden brown and a toothpick comes out clean from the center. Your kitchen should smell like a bakery by now!
- Let them cool for a bit, if you can resist! Enjoy these scrumptious, ultra moist banana blueberry muffins warm with a little pat of butter or all on their own!
There you have it! A simple, delicious recipe that will have you munching away while contemplating if muffins can truly be considered a breakfast or a dessert. Spoiler alert: They can be both!