Ok, y’all, the blueberry obsession continues! I think it’s safe to say that blue is my favorite berry, because I have yet another blueberry recipe to share with you today. These blueberry muffins are the perfect addition to any breakfast, brunch or afternoon coffee break!

If you have missed out on our previous blueberry recipes, check out Lacto-Fermented Blueberries and Homemade Blueberry Pie.

So. Much. Deliciousness…

A Muffin Recipe Transformed:

Here’s a little secret. This recipe for the best blueberry muffins ever started out as a banana muffin recipe. Banana muffins are really tasty and we make them often. Mostly because our bananas almost ALWAYS go brown before we eat them all…

Frugal Tip:

Baking muffins is a really yummy and frugal solution to make the best of over-ripe fruit!

So one day I just decided to throw in some blueberries to the banana muffin recipe I had been using. That’s when a really delicious banana muffin recipe was transformed into the BEST blueberry muffins ever!

Blueberry Muffin Recipe Origin Story:

I wish I could remember exactly where I found the original recipe. We went to Ohio for Christmas a few years ago and we tried something different. We had Christmas brunch instead of Christmas dinner.

Our mom made a quiche that was divine, Starla made these amazing Scones, and our sister Serena made Farmer’s Breakfast. (one of my fav’s!) Then I found a recipe for banana muffins online, but we didn’t have a printer. So, I just scribbled the ingredients and directions down on a piece of paper, and I still use it to this day!

Recipes are just guidelines!

The nice thing about this recipe is that I discovered it is really simple to change the flavor by switching up the fruit you add. I really appreciate recipes that are flexible. After all, a recipe is just a guideline anyway, right??

Most of the time I have to adapt a recipe to what I actually have on hand. Take a look around your kitchen and see what you can add and make this recipe your own!

Mix up your flavors!

I have also tried mixing up the flavors for this recipe with apples. You just cut up apples and cook them in a sauce pan just long enough to soften them. Add cinnamon to the apples and allow them to cool before mixing them into the muffin batter. They turned out really delightful as well!

Ingredients:

• 1 Cup Sugar
• 1 Stick (8 TBSPs) Butter
• 2 Large Eggs
• 3 Ripe Bananas
• 1 Cup Blueberries (fresh or frozen)
• 1 TBSP Milk (I use Kefir)
• 1 tsp. Vanilla (use cinnamon if you want to make banana muffins)
• 2 Cups Flour
• 1 tsp. Baking Powder (non-Aluminum)
• 1 tsp. Baking Soda
• 1 tsp. Salt

Directions:

Cream the butter and sugar together, then add the eggs. Add the bananas and smash thoroughly. (you could also do this in a separate bowl if you love doing dishes…) The directions say to mix your dry ingredients in a separate bowl, then add the wet ingredients to the dry. If you are a stickler for rules, go ahead, but I like to live dangerously and mix all the things into one bowl.

Now you can either line a muffin tin with papers, or you can grease the pan with butter so your blueberry muffins don’t stick. Do yourself a massive favor and use one of those scrapey ice cream scoops with a wind shield wiper-ish apparatus. It just makes your life easier and the process of filling your muffin tin goes much quicker! Once your tins are full, place the muffins in a 350 degree oven for 30 minutes.

Ovens are tricky little devils, they all have a mind of their own. I would definitely check these at 20-25 minutes. You are looking for golden brown. Best eaten warm with lots of butter and a really good cup of coffee!

In fact, if you need a little inspiration for the perfect cup of jo to go along with the BEST blueberry muffins ever, check out our friend Lisa’s method here at Farmhouse on Boone. Enjoy!

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