Banana, Blueberry and Raspberry Muffins
While our family was in town we decided to head to Cannon Beach for the day. We stopped by a great little farmer’s market while we were there and I found some plump and juicy raspberries and blueberries that I couldn’t resist. I decided to make muffins with the last of the berries and a very ripe banana that needed to be used up. I used whole wheat flour and added yogurt instead of butter. My husband and children LOVED these muffins. They were moist, flavorful and so delicious – they gobbled up the whole batch for breakfast.
Banana, Blueberry, and Raspberry Muffins:
- 1 3/4 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1/2 cup of vegetable oil
- 1/2 cup of vanilla yogurt
- 1 tsp vanilla extract
- 1 very ripe banana
- 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 large bowl, mix the flour, baking powder, salt, and baking soda until well combined.
In another bowl, mix the egg, oil, yogurt, vanilla, white sugar, brown sugar, and mashed banana 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 so they are stuffed. 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!
Click here for a printable version of this recipe – For the Love of Cooking.net
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 🙂
can I use butter and use milk instead of yogurt
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.
Just made these. Yes they are lovely. Only problem was the blueberry juice went green but that gave them are Christmassy look!
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……!
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.
Can I use white flour instead of wheat ?
Im making them tastes good and on Halloween I’m impressed thank u