Fresh Oregon blueberries and banana make these muffins simple and tasty
makes 6 large muffins
2 cups gluten free all purpose flour blend
1 cup sugar
1 Tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
2 eggs
1 cup milk
1 ripe banana, mashed
1 cup fresh blueberries
1. Preheat Oven: Preheat oven to 400 degrees.
2. Prep Pans: Spray muffin pan with cooking spray or line with paper liners.
3. Mix Dry Ingredients: In a medium bowl, stir together the flour, sugar, baking powder, salt and cinnamon and set aside.
4. Mix Egg & Milk: In a small bowl, beat the eggs gently. Pour in the milk and stir to combine.
5. Make Batter: Pour into the flour mixture and stir to moisten. Add banana and continue stirring until just mixed. Toss in blueberries and fold gently until incorporated into batter.
6. Fill & Bake: Divide batter evenly between muffin cups. bake for about 20-25 minutes. The tops will be golden brown and a toothpick will come out clean when the muffins are done.
7. Cool & Enjoy: Let cool on a wire rack for at least 5 minutes before serving. Enjoy!
