One of my favorite things about buying bananas is letting them get overly ripe, and then madly searching for a fun new recipe to use them up before all hope is lost. I have done this countless times. Most recently, the search has led me to these wonderful blueberry-banana muffins.
This recipe can also be used to make loaves of bread, but sometimes it’s necessary to make muffins, too. Those cupcake liners aren’t going to use themselves up. Enough small talk; let’s get to the important stuff:
Start your muffins by creaming 1/2 cup softened butter and 1 cup white sugar.
Blend that until it’s light and fluffy, and then mix in 2 eggs, 1/4 c. buttermilk, and 1/2 tsp. vanilla. In case you didn’t know, if you don’t have buttermilk on hand, a quick substitute can be made. Pour slightly less than 1/4 c. milk into a measuring cup, and then add a tablespoon of either lemon juice or vinegar. Let this sit for a few minutes, and voila – buttermilk!
Combine these ingredients, and then add 3 mashed, ripe bananas.
Mix in the bananas, and then get out a separate bowl to mix up the dry ingredients in: 1 3/4 c. flour, 1/8 tsp. baking soda, 1 tsp. baking powder, and 1/2 tsp. salt. Add this mixture to the wet ingredients and carefully mix until just combined.
Blueberry time! Measure out 1 cup of blueberries and rinse them well. Pat the berries dry with a paper towel, and then coat them with a bit of flour. This helps to keep the berries from 1) sinking to the bottom, and 2) “bleeding” and making some very blue muffins.
Add the blueberries to the batter, and very carefully, mix them in the batter. You want to be careful not to break any of them open, unless you are persistent about having those very blue muffins.
Place liners in muffin tins. Pro-tip (Or should I say amateur-tip?) – I always use a cookie scoop to put batter into muffin tins. Not only is it neater, but it also keeps the muffins a uniform size. I placed some additional berries on top to appease my need for perfect presentation.
Place the muffins in a 350 degree oven for 20-23 minutes. Let them cool in the pans for 5-10 minutes, and then pop each muffin out and let finish cooling on a rack.
Here’s the full recipe:
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1/4 cup buttermilk
- 1/2 tsp. vanilla
- 3 ripe bananas, mashed
- 1 3/4 cup flour
- 1/8 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup blueberries
Preheat oven to 350 degrees F. Cream butter and sugar until light and fluffy. Beat in eggs, buttermilk, and vanilla. Add bananas and combine well. In a separate bowl, mix the dry ingredients. Combine the dry ingredients into the wet ingredients. Rinse berries and coat with flour. Carefully stir into batter. Place batter into muffin tins and bake in preheated oven for 20-23 minutes. *
One bite of these muffins and you’ll be in juicy blueberry heaven. After all, the antioxidants in the blueberries cancel out the butter and sugar, right? 🙂
*Note: Recipe adapted from Damn Delicious.