Our summer break is over, so that means getting ready for the upcoming week. I whipped up these muffins thinking of those days that start with a breakfast-on-the-go. At The Foodies’ Kitchen we’ve found that Martha Stewart’s recipes are always reliable, so when we took a look at these Banana Blueberry Muffins, we knew it was a keeper.
A few years ago, I learned that to ripen bananas to make them sweeter, you can pop them in your preheating oven for 30 minutes and you have bananas ready to transform into banana bread. So, I did the same this time. I had perfect almost-unspotted bananas, so I pierced them with a fork and into the oven.
One of the things that I loved about this recipe, is that part of the flour that it asks for is whole wheat. This makes the muffin not too cakey nor dry. With the added blueberries, that you can replace with raspberries, strawberries or even blackberries, it’s the perfect breakfast to-go. If you want smaller bites, we recommend you baking the muffins in mini-muffin molds, adjusting the baking time to 20 minutes.
Banana Blueberry Muffins
Recipe adapted from Martha Stewart
Yield: Makes 12 muffins
1 cup whole-wheat flour
¾ cup all-purpose flour
¼ cup oats
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, room temperature
⅓ cup granulated sugar
⅓ cup packed light-brown sugar
2 large eggs
2 ripe bananas (about 1 pound)
⅓ cup reduced-fat milk
1 teaspoon pure vanilla extract
2 cups frozen blueberries
- Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, baking soda, and salt.
- In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have ¾ cup); stir in milk and vanilla.
- With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
- Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
© 2015, The Foodies' Kitchen. All rights reserved | The Foodies’ Kitchen.