Banana Blueberry Muffins

Blueberries are not an overly sweet berry. But they can be an overly tart berry. A perfect blueberry, to me, suggests sweetness and is not tart. That said, be sure to taste the blueberries before you get them involved. Also be sure to use very ripe bananas (lots and lots of spots). Having very ripe bananas on hand in my kitchen isn’t hard: it seems we only buy bananas to make muffins or bread…we seldom get around in time to actually eat the whole fruit.

What I love about these muffins: they are not aggressive, but instead “suggestive” of everything that’s in them (banana, blueberry, lemon, vanilla). They are easy and quick to make, super moist, relatively healthy, and great with cup of coffee, tea (or milk!).

Enjoy!

Ingredients:

(Preheat oven to 375 degrees)

• 3 medium super ripe bananas
• 3⁄4 cup  sugar
• 1 egg, slightly beaten
• 1⁄3 cup melted butter (but not hot)
• 1 heaping cup of blueberries (about 1 and 1/4 cups)
• 2 teaspoons lemon juice
• 2 teaspoons vanilla
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt

Directions:

• In a separate bowl, combine dry ingredients (flour, baking soda, baking powder, and salt) and set aside.
• Mash bananas in a large mixing bowl (doing this by hand works fine).
• Mix in sugar and egg until blended.
• Mix in lemon juice and vanilla until blended.
• Mix in butter until blended.
• Gently stir dry ingredients into banana mixture until blended.
• Gently stir in blueberries.
• Scoop the mix into 12 well-greased muffin tin cups. (Note: I use cooking spray, generously, to spray muffin tin cups. I do not use paper muffin liners. While it may be tempting to use paper muffin liners, they noticeable take away from the moisture of the muffins, making them less tender).
• Bake at 375 degrees for 20 minutes.
• Cool for 15 minutes in muffin tin, then gently remove muffins and cool fully on wire rack.