Banana Blueberry Lemon muffins

Trang Nguyen



My sister Duong made me a lemon blueberry loaf bread for breakfast and it was amazing when I visited her last week. When I came home I had 6 over riped bananas which I stuck in the freezer. Today I took it out and made this recipe. Here's the recipe that I inspired my recipe.



From that, I created my own recipe since I wanted to add defrosted frozen bananas. Here is my recipe:


For the bread:
In a bowl mix dry ingredients together and set aside.
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

In my kitchen aid mixer combine all wet ingredients and mix until smooth:
1 cup Greek yogurt
1 cup sugar
2 large eggs
1 tsp lemon zest (from 1 lemon)
1 tsp vanilla extract
1/2 cup vegetable oil
3 defrosted bananas (I strained all excess juices).

1 cup of blueberries mixed with 1 tbsp of flour so it retains its shape when you bake.

Once you mix all of your wet ingredients well, then fold in the dry ingredients until all incorporated. Be careful not over mix as it will not be fluffy. Little lumps are ok.

Lastly, fold in blueberries and put into a loaf pan or muffin pans like below. I line with parchment paper for easy cleanup. I baked for 45 min for the large muffins on 350 degrees. For the loaf, it will be about 60-75 minutes. Use toothpick to test the center of the loaf. If it comes out clean it's done. If still wet, leave for another 10 minutes.


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