Blueberry Muffins

I have been testing out a few new breakfast recipes for the boys recently and these muffins were an instant hit! Our mornings can get a little chaotic, especially when school starts, so having a breakfast option that I can easily make on Sunday night is a game changer. These muffins took less than 30 minutes to make and that includes the extra time needed from all of Gabes “help” haha!

This recipe is from Elisabeth & Butter! She is absolutely amazing and all of her recipes are delicious!

She makes them as mini muffins but I made 12 large muffins instead.

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Tools Used:

Muffin Pan

Mini Muffin Pan

Cooling Rack

Measuring Cups

Glass Measuring Cups

Mixing Bowl – Glass or Stainless-Steel

Silicone Spatulas

Hand Mixer

Stand Mixer – I have been holding off on buying this mixer for years but I have a feeling I am about to pull the trigger on this mixer in the color Porcelain

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Back to School Mini Muffins 

Yield: 40-42 mini muffins

Author: Elisabeth & Butter

Prep Time: 10 MinCook Time: 15 MinTotal Time: 25 Min

INGREDIENTS

• 1 cup all-purpose flour (or whole wheat flour)
• 1 cup old-fashioned oats
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup greek yogurt
• 1/2 cup pure maple syrup
• 2 large overripe bananas, mashed well
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup fresh or frozen blueberries

INSTRUCTIONS

1. Preheat oven to 350°F. Grease a mini muffin pan with non-stick spray, or line with mini cupcake liners. If using liners, spray the inside of liners with non-stick spray as well.
2. In a large bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk together the greek yogurt, maple syrup, mashed bananas, eggs, and vanilla until smooth.
4. Add the wet ingredients to the dry ingredients and carefully fold in with a rubber spatula just until combined.
5. Toss the blueberries in 1 tablespoon of flour (this prevents them from sinking to the bottom of the muffins), and gently fold into the batter. Once the ingredients are combined, make sure you don’t overmix the batter.
6. Scoop into greased or lined muffin pan, and bake for 12-15 minutes, or until a toothpick is inserted and comes out clean. Remove from oven and let these cool completely on a wire rack.

NOTES

To freeze: Once the muffins are completely cooled, freeze up to 3 months in a ziplock freezer bag or airtight container. Thaw and enjoy!