Blueberry Banana Muffins


I’m always looking for what to do with those last couple of bananas that never seem to get eaten. You know the ones, those pretty, long, yellow things you bought at the store to eat but now lay on the counter turning black, and they are way to disgusting to think about eating anymore. We all have them from time to time and thank goodness we do because they are the bananas that generally end up in that good old reliable banana nut bread and other tasty recipes. Recipes like these blueberry banana muffins. These muffins are very moist and full of blueberry banana flavors. Muffins are a great treat to have with that morning cup of coffee or to grab on you’re way out the door.

Ingredients:

1 3/4 cups all-purpose flour

3/4 cup granulated white sugar

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, lightly beaten

1/2 cup  unsalted butter, melted and cooled

3 med ripe bananas, mashed well

1 teaspoon pure vanilla extract

1 cup fresh or frozen blueberries

Directions:

Preheat oven to 350 degrees F. Place the oven rack in the middle of the oven. Line a 12 cup muffin pan with paper liners, butter, or spray with a non-stick cooking spray.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.

If using frozen blueberries, remove 1 tablespoon of the dry ingredients and toss it with the frozen blueberries.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. Mix well. With a rubber spatula or wooden spoon, lightly fold the banana mixture into the dry ingredients just until combined. Gently stir in the blueberries, the batter should be thick and chunky. Remember don’t over mix the batter. You don’t want it smooth. Over mixing the batter will yield tough, rubbery bread. Scoop the batter into the prepared muffin tins with a ice cream or muffin scoop.

Bake about 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Makes 12 regular sized muffins.

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