Blueberry Banana Muffins


It is summer and any fruits that are bought from the store ripe very quickly.  I bought a bunch of bananas that were not ripe – the skin was literally green, but within 2 days they all ripped at the same time.  I was hoping it will stay for a few more days, but I was wrong.  They were too ripe to eat.  So I was searching online for a good banana muffin and found this recipe.  I was so glad since I also had a big box of blueberries in my refrigerator that is waiting to be finished.  Immediately I jumped into this recipe.  I have modified the recipe a little bit from the original one.  I reduced the amount of sugar and added some almonds – I used the slivered almonds since it is easy to crush with fingers instead of chopping whole almonds.  But feel free to use chopped whole almonds, pecans or walnuts.  I also replaced regular milk with almond milk which turned out really good.




  • 1 cup all purpose flour
  • ¾ cup whole wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 bananas mashed
  • 1 egg
  • ¾ cup castor sugar
  • ¼ cup canola oil
  • ½ almond milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • ¼ cup chopped almonds


  • Preheat oven to 400 F. Line 12 paper muffin cases to a muffin tin.
  • In a large bowl sift together all purpose flour, whole wheat flour, baking powder, and salt. Set aside
  • In another bowl beat egg lightly. Beat in sugar.  Then add canola oil, vanilla extract, and milk and mix until well combined
  • Now fold in flour mixture to the wet ingredients and mix until combined (don’t over mix, you can leave while there are small lumps)
  • Add blueberries and almonds and mix until fruits and nuts are incorporated
  • Spoon mixture in to the prepared muffin tin and bake for about 25-30 minutes or a tooth pick inserted in the center of a muffin comes out clean.
  • Cool on wire rack.

Yields: 12 regular size muffins

Source: Adapted and slightly modified from All Recipes Banana Blueberry Muffins

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