Simple Sundays | Blueberry Banana Muffins

Simple Sundays | Blueberry Banana Muffins

After a month of being without an oven, and with a lot of replacement-turned-mini-kitchen-renovation drama, the joy of baking has returned to my household. No longer do I have to pass bakeries and cake counters with a wistful sigh.

This is the sight that made me smile this morning. Can you smell them?

I could hardly wait for the Blueberry Banana Muffins to cool enough so I could pop one out and onto my plate. This is a favorite breakfast treat for us — if I’m not flipping pancakes, I love to make these muffins.

If your house is like mine, no one wants to wait for something elaborate to be prepared and baked for breakfast, even on a leisurely weekend morning. What I love most about making these muffins is that I can measure out the dry ingredients the night before into a resealable bag. As I am fumbling about in a pre-caffeinated state the next morning, I can crack a few eggs and whisk in the wet ingredients in between sips of coffee. Before you know it, the kitchen is filled with scent of muffins baking in the oven.

Now if you’ll excuse me, I have a muffin to devour.

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Blueberry Banana MuffinsPrint Friendly and PDF

Makes 1 dozen muffins.

INGREDIENTS
  • 2 cups all purpose flour
  • 3/4 cup light brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1/3 cup mashed banana (approximately 1 very ripe banana)
  • 1 cup blueberries, ideally fresh, divided
METHOD

Preheat the oven to 400°F, with the rack placed in the center of the oven. Coat muffin cups with butter or cooking spray.

Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl, making a well in the center. In a smaller bowl, whisk the eggs, and mix in the buttermilk and canola oil. Pour into the flour mixture and stir. Stir in the mashed banana and 1/2 cup blueberries. Use an ice cream scoop or large spoon to evenly distribute the batter into the muffin tin. Take remaining 1/2 cup of blueberries and put a few on top of each muffin, pressing lightly into the batter.

Bake the muffins 15-20 minutes, until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool in the pan for about 5 minutes before removing them out of the pan. Serve whilst warm.

Adapted from Mixed Berry Muffins, Back to the Table by Art Smith (2001).

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Comments

  1. Becca at It's Yummilicious

    I am a carb addict, and muffins are my absolute FAVORITE morning carb treat. The fact that you made them with my favorite berry makes me want to kiss you full on the lips! Ooops… please forgive me. That may have been TMI. My inner carb addict was speaking.

    Reply
  2. Curt

    Those look great. It’s the simple things in life like this that are so often taken for granted!

    Reply
  3. patty

    Oh Liren, you’ve put that new oven to good use with these beautiful tempting muffins!

    Reply
  4. veronica gantley

    I love your muffins. Your oven looks so much cleaner than mine. If clealiness is next to godliness I am in big trouble right about now. Thanks for sharing your yummy recipe.

    Reply
    • Liren

      Thank you, Veronica. I wish my oven were always this clean, but truly, the only reason it is spotless is because it is brand new :)

    • Liren

      My oven is newly installed, so that explains why it’s so clean. Maybe I’ll take a picture after I roast a chicken, those grates won’t be as shiny, I can assure you!

  5. Kita

    I am repeating to myself that I have eaten supper and that I am full. I have eaten supper and I am full… Blueberry muffins… Does it get any more perfect than those? And your pictures… drool worthy. (I hope you understand thats a compliment). Congratulations on finally getting a stove. I can’t wait to see what you do with it next.

    Reply
  6. kankana

    Gorgeous looking muffins. Banana and blue berry are such great combo and i can only imagine how amazingly it must have filled up your kitchen with aroma.

    Reply
  7. Kate

    Made these today & they came outlooking as perfect as your photos!! I’m so impressed! Better than that, they taste absolutely delish! They would definitely impress my neighbors if I was willing to share. I actually used olive oil and liked it. I think I’ll have the recipe memorized in a matter of weeks. So good! Thanks!

    Reply
    • liren

      Hi Kate, this is a very late reply to your comment, so please forgive me. But I am SO glad you enjoyed the muffins and they came out great!

  8. Naoko

    I found this recipe on foodgawker and made them for a playdate today. It was a huge hit with both adults and kids. Mine came out looking like yours as well and they are delicious. Thanks for sharing a great recipe!

    Reply
  9. Paige Burrola

    Worldwide, there is no sharp distinction between “bananas” and “plantains”. Especially in the Americas and Europe, “banana” usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called “plantains”. In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.”

    See the helpful post at our blog page
    http://www.caramoan.ph/caramoan-beach/

    Reply
  10. Alice

    hi!
    This is a late comment, I know haha but I just found your recipe and it looks delicious! XD I wanted to know if I have to use both baking powder and baking soda? I’m afraid I’ve run out of the first…. 

    Reply
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