Wild Blueberry and Banana Muffins

The blueberry and banana combination is wonderful in any baked goods, and blueberries freeze beautifully. I always have them in the freezer so I can bake this all year round. Don’t thaw the berries before adding them to the batter.







1. Preheat the oven to 375°F. Spray 12 muffin cups with vegetable oil.

2. Beat the bananas, oil, egg, sugar, vanilla and yogurt in a large bowl until well mixed.

3. Combine both flours, baking powder, baking soda, cinnamon and salt in a separate bowl, mixing well. Stir into the liquid ingredients until just mixed. Fold in the blueberries.

4. Pour the batter into the prepared muffin cups and bake for 12 to 15 minutes in the middle of the oven, until the tops are firm to the touch and a tester inserted in the middle of the muffin comes out clean. Turn out and serve immediately.

1 1/2 medium ripe bananas, mashed (about 3/4 cup)
1/4 cup vegetable oil
1 large egg
2/3 cup granulated sugar
1 tsp pure vanilla extract
1/4 cup low-fat yogurt
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
pinch of salt
1/2 cup blueberries, fresh or frozen
1/2 cup blueberries, fresh or frozen

Nutritional Analysis per Serving (1 Muffin)

Calories 163
Protein 2.1 g
Fat 6.8 g
Saturated Fat 0.6 g
Carbohydrates 22 g
Cholesterol 18 mg
Sodium 179 mg
Fiber 1.2 g

Prep Time:10 minutes
Cook Time:12 minutes

Make Ahead: Bake a day in advance or freeze for up to 2 weeks.

Makes 12 muffins