Banana Blueberry Muffins are loaded with bananas and blueberries and a zip of lemon. We really enjoy these muffins, and I am sure that you will too.

Hello friends! So sorry that we have been away for a few days. I spent last Wednesday through Saturday at the Everything Food Conference in Salt Lake City, Utah.

It was amazing; we met so many fantastic vendors and awesome food bloggers with wonderful tips on how I can improve my blog. The world around us is changing so quickly and some days it seems like I am on one of those merry-go-rounds that are at the park, and that someone is pushing it faster and faster and I am just trying to hang on. The world of social media is so different for a person that is older like me.

I might be more seasoned in cooking, but when it comes to computers and all that they offer, it is just like learning a foreign language. Anyway with that said, it is time to take a break and eat some banana blueberry muffins.

 

What Ingredients Do I Need For Banana Blueberry Muffins?

Here’s a list of ingredients you’ll need to make these Muffins (scroll down for the full recipe):

 

• Flour
• Sugar
• Baking soda
• Salt
• Cinnamon
• Banana
• Vegetable oil
• Applesauce or vanilla yogurt
• Eggs
• Vanilla
• Lemon extract
• Fresh or frozen blueberries

 

 

How Do I Make Banana Blueberry Muffins?

Here’s the simple steps you’ll follow to make these Muffins (scroll down for the full recipe):

 

• In a medium sized mixing bowl, place flour, sugar, baking soda, salt, and cinnamon.
• In another bowl, mash bananas.
• Add the mashed bananas, Vegetable oil, applesauce or vanilla yogurt, eggs, vanilla, and lemon extract to the flour mixture.
• Stir until mixture is well blended.
• Stir 1 1/4 cups fresh washed or frozen blueberries in gently. DO NOT OVERMIX.
• Spoon into muffin cups that have been lined with papers.
• Bake at 375 degrees for 15-18 minutes.

 

 

 

I got a little side-tracked today and so I made two batches of these banana blueberry muffins because I thought I left the oil out of the first one. However when I put them side by side, I really couldn’t tell the difference. So I might have put the oil in the first one and just forgot. I must say it is rough getting older!

 

 

These muffins are loaded with bananas and blueberries and a just a zip of lemon.  Your family will really enjoy them.  I wish that some of you lived by me so that I could share them with you (since I have enough to share today since I ended up making two batches).  But with that being said, I will put some in the freezer for when it seems like there isn’t anything to eat.

 

 

Can Banana Blueberry Muffins Be Frozen?

 

Freezing Banana Blueberry Muffins:

• Allow them to cool completely.
• Put them in an airtight freezer bag and put them in the freezer.
• They can be frozen for up to three months.

 

Thawing Banana Blueberry Muffins:

• Thaw them on the counter for 2-3 hours or overnight in the refrigerator.
• Bring the muffins to room temperature, or warm them up in the microwave.

 

One disadvantage to being a food blogger is that my children are SPOILED.  I don’t think that they dirtied one dish while I was gone to the conference.  Saturday when I came home, I loaded the cups in the dishwasher with the dishes that were there from Tuesday and started the dishwasher.

Now I don’t know about you, but we run the dishwasher every other day at our house and when I had all five kids at home we usually ran it every day.  I think there was a lot of fast food going on while I was gone to the conference!!  I keep telling them to save themselves and stop eating out.  You know; mom knows best.

However it did make it nice Saturday to pull out leftovers, so I didn’t have to cook.  As for me, all we did at the conference was eat.  I had to come home before I gained 20 pounds.  It was awesome.  Go enjoy some banana blueberry muffins.

 

Looking For More Muffin Recipes? Find Some Here:

 

Easy Raspberry Almond Muffins

Cinnamon Muffins

Zucchini Carrot Oatmeal Muffins