Go Back
+ servings
Two banana blueberry muffins on top of eachother
Print

Banana Blueberry Muffins

Banana Blueberry Muffins - easy dairy-free blueberry muffins that are also banana muffins! Soft, moist, and fluffy, they're the perfect muffin recipe.
Total Time 45 minutes
Servings 15 -16 muffins
Author Dorothy Kern

Ingredients

  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 teaspoon salt
  • 3 medium overripe bananas
  • 2 large eggs
  • 7 tablespoons Almond Breeze Unsweetened or Unsweetened Vanilla Almondmilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 2 cups all purpose flour
  • 2 cups fresh or frozen blueberries if using frozen, be sure to remove any ice crystals
  • Optional topping: 2 tablespoons granulated sugar + 1/2 teaspoon cinnamon

Instructions

  • Preheat oven to 350°F. Grease muffin pans with nonstick cooking spray or line them with liners. Be sure to spray liners with nonstick cooking spray as well.
  • Stir oil, salt, and 3/4 cup sugar with a wooden spoon. Set aside.
  • Add bananas, eggs, almondmilk, vanilla, baking soda, and vinegar to a blender jar and blend until smooth.
  • Stir the banana mixture into the sugar mixture, then stir in the flour until just combined. Stir in blueberries. (Make sure that your frozen berries are not overly wet; pat them dry and/or remove any ice crystals or your batter will be too wet.)
  • Fill muffin cups 3/4 full (about 1/4 cup of batter per muffin).
  • Optional topping: stir 2 tablespoons sugar and cinnamon, then sprinkle on the top of the muffins.
  • Bake for 15-20 minutes until a toothpick comes out clean. Cool at least 10 minutes before removing muffins from pan.