Blueberry Banana Muffin
Secret to fluffy and moist muffins are greek yogurt and baking soda. Rest the batter after mixing to get tall bakery-style muffins ecerytime.
Servings 12
Calories 233kcal
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large ripe bananas
- 1 cup sugar tightly Packed
- 1 large egg
- 1 teaspoon vanilla
- ⅓ cup melted butter
- ⅓ cup Greek yogurt or sour cream
- 1 cup Blueberry (more to put on top)
Instructions
- Preheat oven to 350 degree.
- Coat muffin pans with non-stick spray, or use paper liners.
- Sift together the flour, baking powder, baking soda, and salt, set aside.
- Mash ripe bananas with a fork. Add sugar and mash again any big chunk of banana.
- Add egg, vanilla,melted butter and greek yogurt to the bowl. Mix well.
- Fold in flour mixture, blueberries, and mix until dry ingredients are just combined. Do not over-mix.
- Fill the muffin cups till the 3/4th mark. If using tall muffin liners, you can fill a little more than 3/4 th.
- Bake in preheated oven for 15-20 minutes.
Notes
- You could use some fresh lemon zest or 1/2 teaspoon cinnamon as a variation in flavor.
- Take out the muffins when they are out of the oven and let it cool on a wired rack. Keeping it longer in the tin, it will steam and turn soggy.
- For some crunch, sprinkle crystal sugar on top before putting it into the oven.
Nutrition
Serving: 1muffin | Calories: 233kcal | Carbohydrates: 42g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 238mg | Potassium: 203mg | Fiber: 2g | Sugar: 22g | Vitamin A: 209IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg