Looking for a brunch item idea? Make these delicious blueberry banana muffins. They are wonderful.
Take a look at what my friend Audrey from the Melady Cooks food blog had to say about this magnificent recipe:
Were they good? Uh huh! I prefer single muffins. Either banana or blueberry is my preference. But I gotta say combining the two is the next best thing. Blueberries go super well with bananas and I’d make these again! I may have to rethink my firm rule to NEVER mess with banana bread or muffins. Sure, they’re great on their own, but I can see the charm in adding a few blueberries from time to time. I just ate my words!
These yummy blueberry banana muffins were a mega-hit in my household. Thanks for sharing your recipe with us, Audrey!
3 large ripe bananas (1/2 cup)
3/4 cup Domino sugar
1 egg, slightly beaten
1/3 cup melted Kerrygold butter
1 1/2 cups Gold Medal flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon Morton salt
1 1/2 cups blueberries (I used wild, frozen berries)
Preheat oven to 375°F. Line a 12 muffin tin with paper liners.
In a large bowl mash the bananas well. Stir in the sugar and egg until well combined. Slowly stir in the melted butter, taking care not to scramble the egg.
In a separate bowl whisk the flour, baking soda, baking powder and salt. Add to the wet ingredients and stir just until the flour is no longer in lumps.
In another bowl toss the blueberries with a tablespoon or two of flour until coated. Gently stir into the muffin batter.
Use a large cookie scoop to divide the batter between the 12 muffin cups. They will be rather full!
Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. The muffins will be browned on top.
Let cool and store in a covered container.
Yield: 12 muffins
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Quick Tip: Serve these glorious blueberry banana muffins with lots of melty butter while they are still warm.
Recipe and image courtesy of Melady Cooks.