Blissful Blueberry Muffins with Banana and Cassava Flour
Rated 5.0 stars by 1 users
Servings
12
Prep Time
15 minutes
Cook Time
20 minutes
Indulge in the ultimate breakfast treat with our mouthwatering blueberry muffins, featuring a unique twist - the wholesome goodness of Tonomi’s banana and cassava flour. These tender, moist muffins bursting with juicy blueberries are sure to become a new family favorite!
So, savor the delightful combination of Tonomi’s banana and cassava flour in these heavenly blueberry muffins - a delightful treat for any time of day!
Ingredients
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1 cup Tonomi Banana flour
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1 cup Tonomi Cassava flour
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½ cup sugar
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2 teaspoons baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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2 large eggs
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1 cup milk
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¼ cup melted butter
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1 teaspoon vanilla extract
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1 ½ cup fresh blueberries
Directions
Preheat your oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
In a large mixing bowl, whisk together the banana flour, cassava flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, lightly beat the eggs. Then, add milk, melted butter, and vanilla extract. Mix until combined.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the fresh blueberries into the batter, being careful not to crush them.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Recipe Note
Tips:
- Be sure not to overmix the batter to avoid dense muffins.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent discoloration.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
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