Lactose free banana and blueberry muffins –Y’all, if you’re looking for a delicious and easy treat to whip up, these Banana Blueberry Muffins are where it’s at! They bring together the sweet flavors of ripe bananas and juicy blueberries, making mornings or snack time feel like a special occasion. Let’s get into it, shall we?
Banana Blueberry Muffins
Here’s what you need to know before you start mixing those ingredients together. Grab your apron, because this is gonna be fun!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1/4 cup melted butter
- 1 large egg
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- 3/4 cup fresh or frozen blueberries
Instructions
- First things first—preheat that oven to 350°F (175°C) and line a muffin tin with liners or spray it with non-stick spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Mix it good!
- In another bowl, combine your melted butter, egg, vanilla extract, and those beautifully mashed bananas. Stir it all together until it’s nice and creamy.
- Add the wet ingredients to the dry ingredients and mix until just combined. Don’t overdo it; a few lumps are perfectly okay!
- Gently fold in those plump blueberries, be careful not to crush them—unless you want blueberry muffins that look like a smoothie!
- Next, scoop the batter into the prepared muffin tin. Fill each liner about 2/3 full.
- Pop that muffin tin in the oven and bake for about 18-20 minutes, or until a toothpick comes out clean. Your kitchen’s gonna smell heavenly, trust me!
- Once done, let the muffins cool in the tin for about 5 minutes, then transfer ‘em to a wire rack to cool completely. If you can wait that long, that is!
And there you have it—moist, fluffy, and oh-so-delicious Banana Blueberry Muffins ready to be enjoyed! Perfect for breakfast, a snack, or whenever you feel like treating yourself. Enjoy!