Banana Blueberry Muffins


¼ cup sugar
½ cup vegetable oil
2 eggs
3 ripe bananas, mashed
1 cup whole wheat flour
1 cup white flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ cup milk
1 cup blueberries, washed


  1. Line a muffin tin with muffin tin liners then set aside for later use.
  2. Preheat the oven to 350˚F.
  3. In a medium bowl, whisk together the sugar and oil. Once mixed, beat in the eggs. Finally, add the mashed bananas.
  4. In a separate bowl whisk together the flours, baking soda, baking powder, and salt.
  5. Make a well in the dry ingredients, and then pour in the liquid mixture.
  6. Mix until just combined. Some lumps and pockets of flour will remain, and that’s okay! You don’t want to over mix, as this will lead to tough muffins.
  7. Next, add the blueberries and the milk to the batter and carefully fold in.
  8. Your batter is now ready to go! Portion the batter into the individual muffin tin slots.
  9. Once the muffin batter is portioned, pop the muffin tin into the preheated oven. Bake the muffins for 18-20 minutes, until the tops are golden and they spring back when you touch them.
  10. Remove from the oven and cool to room temperature. Store in an airtight container on your counter for up to 5 days.
  11. Enjoy!