Ingredients
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1 cup all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2-1 teaspoon cinnamon
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1/4 teaspoon nutmeg
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1 cup fresh blueberries
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1 1/4 cups mashed ripe bananas
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1/3 cup sugar (or Splenda, increase the sugar for a sweeter muffin)
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2 teaspoons vanilla
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1 large egg
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1/4 cup nonfat sour cream (or use low-fat sour cream or use fat-free yogurt)
Instructions
- Set oven to 350 degrees.
- Grease or line 12 regular-size muffin tins with paper liners.
- In a large bowl mix together flour, baking powder, baking soda, salt cinnamon, nutmeg (if using) and blueberries.
- In another bowl beat banana, sour cream, sugar, egg and vanilla until just blended; stir into the dry blueberry mixture JUST until combined (do not over mix a few small lumps are fine!).
- Scoop/divide the mixture between the muffin tins.
- Bake for 15-20 minutes or until the muffins test done.
- *NOTE* for a double recipe; because of the large amount of baking powder prepare each recipe in two separate bowls, do not double one recipe into one bowl.