I’m a little late on my promise to post this recipe. Oops!
Things have been kind of hectic lately. Work has been exhausting and nearly every weekend for the past month or so has been booked with family/friend obligations that have left me even more exhausted. It’s been a lot of fun, but it’s meant pushing my blog down the priority list.
Hopefully things will start calming back down and I can settle back into my normal routine.
To make my breakfast a little more fun last week, I whipped up some blueberry banana muffins. I’d been meaning to make blueberry muffins and banana bread for awhile, but never got around to it. Finally, being half lazy and half inspired, I decided to combine them into one yummy treat.
I found tons of recips for blueberry-banana bread online. I went with this one from Damn Delicious. The recipe was for bread, but I decided to throw them into muffin tins. In hindsight I wish I would have made this as a bread because they weren’t as muffin-y texture wise as I had liked.
Further experiments with this combo are planned for the future.
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
1/4 cup buttermilk
1/2 teaspoon vanilla extract
3 ripe bananas, mashed
1 cup blueberries
1. Preheat your oven to 350 degrees F. Line cupcake tins.
2. In a large bowl, combine the flour, baking powder, baking soda and salt.
3. In the bowl if your stand mixer, beat butter and sugar until light and fluffy.
4. Beat in eggs, buttermilk and vanilla until well combined.
5. Mash up your bananas, then add them to your stand mixer and beat until well combined.
6. Slowly add flour mixture to the wet ingredients until incorporated. Be careful not to over mix!
7. Fold in blueberries.
8. Divide batter evenly between cupcake tins. Place into the overn and bake for about 20-30 minutes. Baking times will vary a bit depending on your oven, so just keep an eye on them. When a tester inserted into the middle of the muffins comes out clean, you’ll know they’re ready.
9. Cool in the muffin tins for 15 minutes before tranferring to a wire rack to cool completely. And that’s it!