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Banana, Blueberry and Raspberry Muffins
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Banana, Blueberry, and Raspberry Muffins

Course Breads and Muffins
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Author Pam - For the Love of Cooking

Equipment

  • Muffin Tray
  • Cooling Rack

Ingredients

  • 1¾ cup flour **You can also use whole wheat 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 the oil, yogurt, white sugar, brown sugar, mashed banana, egg, and vanilla until well combined.
  • Slowly combine the dry ingredients with the wet ingredients without overmixing.
  • 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 cooling rack, then serve slathered with butter if desired. Enjoy!