When I was younger, I used to skim through Taste of Home magazine and look for recipes. I loved reading ingredients and learning how to put meals together. Maybe that’s why I find it so easy to cook these days. Many of those recipes I still have. The clippings are old and tattered. Some of them I use. Some I don’t. This blueberry muffin recipe is one that I have used but I’ve altered it so that it doesn’t include any sugar.
Not only does the recipe not include any sugar, but the muffins are perfect for freezing! After baking, I just pop them in a large Zip-lock bag and set them in the freezer. It’s easy just to pull one out and defrost for breakfast or a snack!
You can use fresh or frozen berries, although I always prefer to use fresh!
Ingredients
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups blueberries
- 2 very ripe bananas
Instructions
- Preheat the oven to 400 degrees.
- Mix the dry ingredients together in a large bowl.
- In a separate bowl, mash the two bananas until it's almost like a liquid. Add the wet ingredients.
- Add the wet ingredients to the dry ingredients. Gently fold in the blueberries.
- Pour the batter into a greased muffin pan.
- Bake for about 20 minutes or until a toothpick comes out clean.
