Filled with plump blueberries and yummy banana flavor, these moist, gluten free banana blueberry muffins are perfect for on the go snacking or a busy breakfast meal.
In a large bowl, whisk together the flour blend, sugar, psyllium husk powder, baking powder and salt.
In a medium bowl, add the eggs, butter, honey, vegetable oil, banana, sour cream, milk and vanilla extract. Mix with a sturdy spoon until well blended.
Make a well in the center of the large bowl with the dry ingredients and add the wet ingredients to the dry ingredients and mix gently.
In a small bowl or plastic bag, add the blueberries and a teaspoon of flour mix. Gently toss until coated.
Add the floured blueberries to the muffin batter and gently fold in with a rubber spatula.
After blueberries are incorporated into the batter, set the bowl aside to let the batter rest.
Preheat the oven to 350 F. Prepare two 12 cup muffin pans by spraying with cooking spray (the second pan will hold the remaining 4 muffins).
Fill the muffin tins ⅔ of the way full. There won’t be enough batter to completely fill every cup in the second pan.
Bake for 22 minutes or until the muffins are golden brown.
Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Then remove from the pan.
Serve warm or at room temperature.
Notes
Use the flour blend mentioned in the recipe for best results.
Use a large bowl when mixing ingredients.
Toss blueberries in flour before adding to the batter.