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…
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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Makes 1 dozen muffins.
- 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
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).