Blueberry Banana Whole Wheat Muffins

 

For my first post I wanted to share a sweet, comfort food recipe that is also healthy. There is a popular saying in my native place, always start a task with something sweet for good luck!  To sweet beginnings!!!

Blueberries are not only packed with antioxidant power, they also have a diverse range of micronutrients, with some of levels vitamin C, manganese, vitamin K and fiber. Coupled with the goodness of banana these whole wheat muffins are a super healthy treat for children as well as grown-ups!
If blueberries are not easily available in your part of the world, replace the blueberries with dried cranberries in this recipe.

Ingredients

• 1 banana mashed


• 1 cup fresh blueberries (replace with frozen ones if not available)  


• 1 cup whole-wheat flour


• 1/2 cup flour


• 1 1/2 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 3/4 cup cane sugar


• 1/4 cup canola oil


• 1 large egg


• 1/2 cup nonfat buttermilk

Method

1. Preheat oven to 200°C. Line 12 (1/2-cup) muffin cups with paper liners.


2. Whisk whole-wheat flour, cake flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl.


3. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg, and the mashed banana until combined.


4. Using a spatula, slowly fold in the dry ingredients and buttermilk until just combined. Add the blueberries. Divide the batter among the prepared cups and fill them fully.


5. Bake the cupcakes at 250°C for 20 – 25 minutes and until a toothpick inserted into the center comes out clean.


6. Transfer to a wire rack and let cool completely.

 

Note: Substitute 1 cup butter milk with 1 tablespoon lemon juice or vinegar plus 1 cup milk (let it stand 5-10 minutes)