Tuesday, June 1, 2010
I'm an avid eater and have a pretty bad sweet tooth. While most people enjoy eggs and bacon for breakfast, I'd much rather eat pancakes, waffles, muffins, granola with yogurt and fruit, etc. Don't get me wrong, I do love my savory foods, a lot, but I eat enough of those the rest of the day. In the morning, I want something sweet.
I was planning on making my favorite banana nut bread, but since I'd recently bought a lot of blueberries, I decided to switch things up a bit. Unfortunately, it seems I'd misplaced my favorite blueberry muffin recipe, so I decided to try the internet for help. Those who know me would find that humorous, considering the amount of cookbooks I own. It made sense at the time. The result, a delicious and just sweet enough Blueberry Banana Nut Muffin, perfect for breakfast or any other time of day.
Blueberry Banana Muffins
(adapted from To Die For Blueberry Muffins)
Printer Friendly Recipe
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1/3 cup melted butter
1 egg, beaten
1/3 cup milk or buttermilk
2 ripe bananas, smashed
1 cup fresh blueberries
1 cup chopped walnuts
1/8 cup white sugar
1 teaspoon ground cinnamon
Preheat the oven to 350°F.
Grease muffin cups or line with liners. I highly recommend investing in silicone liners for your everyday baking needs and using paper liners only for special occasions.
Combine butter, sugar, and mashed bananas in a large mixing bowl using a wooden spoon or spatula.
Mix in egg, milk, and vanilla. Sprinkle in the baking soda and salt.
Add the flour and mix until just incorporated. Fold in the blueberries and chopped walnuts. Do not overmix.
Divide mixture equally into muffin cups.
Optionally, sprinkle the muffin tops with the sugar and cinnamon mixture for a little added sweetness and flavor.
Bake for 25-30 minutes in the preheated oven, or until done. Insert a toothpick into the center of the muffin; if it comes out clean, it's done.
Yields 12 servings.