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Banana, Blueberry and Raspberry Muffins

Banana, Blueberry and Raspberry Muffins

We recently stopped by a great little farmer’s market while visiting Cannon Beach and I found some plump and juicy raspberries and blueberries that I couldn’t resist. I decided to make these banana, blueberry and raspberry muffins with the last of the berries and a very ripe banana that needed to be used up. My husband and children LOVED these muffins and thought were moist, flavorful and delicious.

Banana, Blueberry and Raspberry Muffins

Banana, Blueberry, and Raspberry Muffins:

Ingredients:

  • 1 3/4 cup whole wheat flour (you can also use regular flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup of vegetable oil
  • 1/2 cup of vanilla yogurt
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 very ripe banana, well mashed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • 3/4 cup fresh raspberries

How to Make Banana, Blueberry, and Raspberry Muffins

Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray.

In a small bowl, mix the flour, baking powder, baking soda, and salt until well combined.

In another large bowl, whisk together the oil, yogurt, white sugar, brown sugar, mashed banana, egg, and vanilla, until mixed thoroughly.

Slowly combine the dry ingredients into the wet ingredients without over mixing. Add half of the blueberries and fold them into the batter.

Spoon the batter into the muffin tray then top each muffin with the raspberries and remaining blueberries – really push them inside the batter.

Banana, Blueberry and Raspberry Muffins

Bake for 18-20 minutes or until golden brown and a tester inserted into the muffin comes out clean.

Banana, Blueberry and Raspberry Muffins

Cool muffins on a rack then serve slathered with butter if desired. Enjoy!

Banana, Blueberry and Raspberry Muffins

Banana, Blueberry, and Raspberry Muffins

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breads and Muffins
Cuisine: American
Servings: 12
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • 1 ¾ cup whole wheat flour **You can also use regular flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup of vegetable oil
  • ½ cup of vanilla yogurt
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 very ripe banana, well mashed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries, divided
  • ¾ cup fresh raspberries

Instructions

  • Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray.
  • In a small bowl, mix the flour, baking powder, baking soda, and salt until well combined.
  • In another large bowl, whisk together the oil, yogurt, white sugar, brown sugar, mashed banana, egg, and vanilla, until mixed thoroughly.
  • Slowly combine the dry ingredients into the wet ingredients without over mixing. Add half of the blueberries and fold them into the batter.
  • Spoon the batter into the muffin tray then top each muffin with the raspberries and remaining blueberries - really push them inside the batter.
  • Bake for 18-20 minutes or until golden brown and a tester inserted into the muffin comes out clean.
  • Cool muffins on a rack then serve slathered with butter if desired. Enjoy!

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11 Comments

  1. These are incredible! I followed the recipe exactly and they were a huge hit. My husband called them “the best muffins ever” and my 1-year-old LOVED them! Thank you for sharing 🙂

    1. Chris,

      Yes you can. You may need to add a bit more milk because the batter may be too thick with those replacements. Let me know how they turn out.

      Pam

  2. Just made these. Yes they are lovely. Only problem was the blueberry juice went green but that gave them are Christmassy look!

  3. I made muffins before, but let me tell you, I’ve never had such thick solid muffin mix in my life.
    I didn’t have strawberries so I used frozen cranberries. In place of it. My muffin cups were quite full, as I only made four, not six like the recipe says.
    They are in the oven as I type. I’ll take photos, after they are baked right and warrent it. Your looked so delicious.
    Plus I’ve never made muffins with Whole Wheat before
    I hope that they turn out as the to are for my family, who are coming home after being away for 6 days……!

  4. Well here they are, my version of Banana, Blueberry, cranberry, whole wheat muffins…..

    I’ve taken a photo but don’t know how to send it…. They look good despite their hugeness
    I’m sure that they’ll be fine

    PS I only used a quarter of white sugar and one eigthof brown.