BANANA BLUEBERRY MUFFINS
This muffins will stay moist and delicious for days. A perfect freezable snack or breakfast treat everybody will love!
3 large ripe bananas
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup unsalted butter melted
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup quick cooking oats
1 cup blueberries fresh or frozen
Preheat oven to 190ºC and line a muffin pan with paper liners.
Mash bananas in a large mixing bowl.
Add sugar, egg, and vanilla extract and stir with a spatula until combined.
Add melted butter.
Combine flour, baking powder, baking soda, cinnamon, salt, and oats. Gently stir into wet ingredients. Don’t overmix!
Fold in blueberries.
Divide batter between 12-16 muffin cups.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Use muffin liners for this recipe because the muffins are very moist! They will be easier to remove from the pan and easier to store.
You can use fresh or frozen blueberries. If you are using frozen blueberries don’t thaw them and don’t work the batter too much after adding them because they will bleed into the batter. (Amanda’s tip: To stop frozen blueberries to bleed, put in colander, rinse quickly under cold, running water, pat dry with paper towel. I like to dust my berries then with a little bit of flour before adding to my batter. Prevent from sinking and I so want to believe, prevent bleeding lol).
Over ripe bananas work best for this recipe because they are sweeter and mash more easily. You can reduce the amount of sugar to 1/3 cup if your bananas are very ripe and sweet.
Don’t over-mix the batter! This is important for every muffin recipe! To ensure that your muffins are light and fluffy mix the dry ingredients with the wet ingredients until just barely combined and no more dry flour is visible.
Top these muffins with a little bit coarse sugar before baking or with a crumb topping:
2 tablespoons butter
1/2 teaspoon cinnamon
2 tablespoons brown sugar
1/2 cup all-purpose flour
Mix topping with fingertips.
Don’t let the muffins cool in the muffin pan! Give them a couple minutes to cool off in the pan, then remove them from the pan and transfer them to a cooling rack.
Freeze in ziplock-bag or airtight container 2-3 months.
Photo: Amanda Conradie