I love muffins that have a blend of berries and wheat. It’s a challenge to make a fruit muffin made with wheat flour that doesn’t have the texture of a small brick.
I decided to try out this recipe when I noticed it had over 500 reviews and 4 1/2 stars (out of 5). The result? Definitely a keeper. I made a few adjustments and came up with a delicious muffin, similar to what is sold at Great Harvest!
If you wondering if a recipe with only one tablespoon of oil will be enough? You won’t miss the extra oil or butter in this recipe. The banana makes up for the extra oil!
Blueberry-Banana Light Wheat Muffins
- 3/4 cup white flour
- 3/4 cup whole wheat flour
- 3/4 cup brown sugar
- 3/4 cup quick oats, ground in blender
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries
- 2 bananas, mashed (about 1 cup of banana)
- 1 cup buttermilk*
- 1 egg beaten
- 1 tablespoon coconut or olive oil
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Grease a 12 cup muffin pan, or line with paper muffin cups.
In a large bowl, mash the bananas. Add the buttermilk, egg, oil and vanilla.
In a separate bowl, mix the white flour, whole wheat flour, brown sugar, ground oats, baking powder, baking soda and salt.
Add the dry ingredients to the wet ingredients, and stir with large spoon just until all ingredients are incorporated.
Gently fold in the blueberries.
Scoop or spoon into muffin cups, filling 3/4 full. Sprinkle with coarse sugar or oats if desired.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.
-To make buttermilk substitute: place 1 tablespoon of lemon juice or white vinegar in a 1-cup measure. Full with milk. Let sit on counter for 10 minutes. Stir and use as directed. 1/4 -1/2 cup of plain unsweetened Greek yogurt also works stirred into 3/4 cup milk.
-I use a 2 1/4 inch cookie scoop to fill the muffin cups. Makes the portions equal and easy to get into the muffin cups.