Monday, August 30, 2010

Moist Banana Blueberry Muffins

It seems to happen all the time. You see bananas on sale and pick up a large bunch for the week. Before you know it, Thursday and Friday arrive and most of the bananas are still remaining. All is not a total waste at this point. Bananas that start to over ripen are prime candidates for baking. We enjoy a good banana bread, cake or muffin given the opportunity. Below is a fun late summer B&B muffin otherwise known as banana and blueberry muffins. These fruits go good together and are fun to make now that the blueberries are still in season. Though when prepared in the offseason, the frozen blueberries work well. As some of the blog readers have seen in previous posts, I enjoy a good muffin recipe on occasion and this one is no exception.

Moist Banana-Blueberry Muffins

1 ½ cups flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 ripe bananas
½ cup milk
1 teaspoon vanilla extract
¾ cup butter, at room temperature
½ cup sugar
½ cup packed light brown sugar
2 large eggs
1 cup blueberries


1. Preheat oven to 375°.
2. In a medium sized bowl, beat together flours, baking powder, baking soda, and salt. In another bowl, mash the bananas adding in milk and vanilla extract until blended.
3. In large bowl, use a mixer set on medium speed to beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Reduce the mixer’s speed to low and blend in a third of the flour mixture. Add half of the banana mixture and blend again. Continue alternating between the flour and banana mixtures, until all the ingredients thoroughly mixed into the batter.
4. Fold in the blueberries.
5. Divide the batter evenly among the muffin cups. Bake the muffins 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool on a wire rack.

Makes 18 muffins.

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