Banana Blueberry Muffins

Alright, the kids are on spring break this week, so that means I have absolutely no time to myself.

Seriously. No time.

I mean, they are honestly walking in on me in the bathroom.

That is what no time actually means. When you cannot even go to the bathroom by yourself, you are getting low on the “me” time.

So, my point is that I am making this post short and sweet.

Another muffin recipe.

Yes, I did it again. You can probably count on about a million more muffin recipes during the lifespan of this blog.

I am just being honest.

This blueberry muffin is the answer to all your wishes for that perfect blueberry muffin. Moist, sweet, and perfectly homemade, without the work.

The bananas contribute to the moist factor, but don’t give it an overwhelmingly banana flavor. I personally love the banana flavor, but in a blueberry muffin, I want the blueberries to shine a little more than the banana. I integrated whole wheat pastry flour in here, along with some oats to make it a little healthier, without sacrificing flavor.

Bake up a batch of these for your Easter brunch and you will have some satisfied guests. Probably no leftovers, but that’s okay.

These are so easy…you can just make them again!

Banana Blueberry Muffins

Makes 12 muffins

1 teaspoon baking soda

Preheat oven to 375 degrees. Lightly spray a 12 cup muffin tin with cooking spray. Set aside. In a large bowl, mix butter, yogurt, and sugars with a hand mixer. Add the eggs and beat well. In a small bowl, combine oats, flours, baking soda and baking powder. Add to wet mixture and beat until combined. Add mashed banana, and mix. Add milk and vanilla and beat until smooth and creamy. In a small bowl, toss blueberries with two teaspoons of flour. Slowly and carefully fold into muffin mixture. Divide evenly among 12 muffin cups. Bake 19-22 minutes or until baked through and toothpick comes out clean. Let sit in pan for 5 minutes, Remove, cool completely, or serve warm.