Tuesday, June 22, 2010
In my current recipe library, I have an awesome banana muffin recipe. I also have an awesome blueberry recipe. When I saw this particular recipe online that married the two, I knew that I had to try them! This muffin had a lighter texture than the heavy, dense muffin I usually prefer, but not too light that it tasted like a cupcake. The banana-blueberry flavor was a great combination! I will definitely be making these again--soon!
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/3 cup butter, room temperature
1 cup mashed ripe bananas (or three medium-sized bananas, which might be a bit more that 1 cup.)
1 teaspoon vanilla
1 cup fresh blueberries (rinse and pat dry. I used frozen, but rinsed to thaw, then dried with a paper towel.)
Preheat oven to 350 degrees and line tray with muffin cup papers.
Sift flour, baking powder, salt and sugar together with a wire whisk.
Add butter, eggs, bananas and vanilla.
Mix on low until just combined.
Fold in blueberries. Reserve some to place on the tops.
Bake for about 20 minutes or until toothpick inserted comes out clean.
Serve while still warm with butter.
Makes 12-15 muffins.