Winter has blown in with all it’s fury this morning. Waking up to 16 degrees on the thermometer and the sound of snow blowers and shovels around the neighborhood, we know we are in for another blustery, cold and snowy day. Wes piles on the winter attire and heads out to crank up the snow blower and I head into the kitchen to crank up the breakfast. We love a big breakfast on Sunday mornings, especially during the winter months. Craving something other than biscuits with our omelet, I know that ripe bananas in the fruit bowl and blueberries in the freezer can only mean one thing. Hot, delicious muffins.
This recipe is adapted from Pillsbury’s Complete Book of Baking for Banana Blueberry Mini Loaves
Banana Blueberry Muffins
Makes 16 regular sized muffins.
Preheat oven to 400 degrees
You will need:
1 cup sugar
1/2 cup canola oil
1 cup (2 medium) mashed ripe bananas
1/2 cup plain or vanilla yogurt
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries (do not thaw)
Line 2 cupcake pans with cupcake liners for 16 muffins
In a large mixing bowl, beat the sugar and oil. Add the bananas, yogurt, vanilla and eggs and blend well. Add flour, baking soda and salt and blend just until combined.
In a separate small bowl, add the blueberries and 1 teaspoon flour. Gently coat the blueberries with the flour. This will prevent the berries from sinking to the bottom of the muffins. Gently fold the berries into the batter. Using an ice cream scoop, fill the muffin cups, about 3/4 full.
Bake at 400 degrees for 18-20 minutes, until golden brown. You can test for doneness by inserting a toothpick in the center of the muffins. If it comes out clean, the muffins are done. Remove from oven. Let sit in the pan for about 5 minutes, then remove from pan. Cool on a cooling rack.