These Banana Blueberry Breakfast Muffins are a delightful way to start your day, combining wholesome ingredients with a burst of fruity flavor.
Preheat your oven to 400°F (200°C) and lightly grease a muffin pan with cooking spray.
Ensure the oven is fully preheated before baking for even cooking.
In a mixing bowl, combine the whole wheat flour, ground flaxseed, baking soda, cinnamon, and salt.
Sift the dry ingredients together to avoid lumps.
In another bowl, blend the milk, soymilk, honey, mashed banana, egg, olive oil, and vanilla extract until smooth.
Use a ripe banana for natural sweetness and easier blending.
Create a well in the center of the dry ingredients and pour in the wet mixture gradually, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the fresh blueberries.
Coat the blueberries in a bit of flour to prevent them from sinking.
Spoon the batter evenly into the muffin cups, filling each about three-quarters full.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 8-10 minutes, or until the tops spring back when lightly pressed.
Check for doneness with a toothpick; it should come out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Allowing the muffins to cool prevents them from sticking to the pan.
Serve the muffins warm or at room temperature. Enjoy your wholesome breakfast treat!
Pair with a cup of coffee or tea for a complete breakfast.
