Preheat oven to 375 degrees. Line muffin pan with paper cups. Makes 6 regular size muffins.
In a small bowl, combine blueberries with 1 tablespoon of flour. Stir together so all berries are covered with flour.
¾ Cup Fresh Blueberries
In a large bowl, combine remaining flour, baking powder, salt, cinnamon and sugar. Stir together and set aside.
1 Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ½ teaspoon Cinnamon, ½ Cup Sugar
Crack egg into a medium bowl. Whisk until frothy.
1 Egg
Add the oil, milk and vanilla. Whisk until well combined. A
3 Tablespoon Oil, ¼ Cup Non-Dairy Milk, ½ teaspoon Vanilla
Add the wet ingredients and mashed banana to the dry ingredients. Fold together about 10 strokes.
⅓ Cup Mashed Banana
Then add blueberries and fold another 5 until evenly mixed.
Scoop batter into prepared muffin pan, filling each to the top.
Top with a sprinkle of fresh blueberries.
Bake in preheated oven for 28-30 minutes.
Remove from oven to wire rack to cool. Store in an airtight container in the refrigerator.
Notes
This recipe is also great with pecans added in. Substitute ½ cup blueberries and ¼ cup chopped pecans for the blueberries listed above. The remaining instructions are the same.Storage: Store in an airtight container in the refrigerator for 3-4 days.Freezing: Cool to room temperature then wrap each muffin individually in plastic wrap. Place inside a freezer bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.