It had been awhile since we had bananas that were so ripe they were screaming “make banana bread”! I actually went searching in the stores for ripe bananas and hit the jackpot at the second store. I had visions of bran banana muffins, blueberry banana muffins, carrot, zucchini banana muffins, etc. You can tell I was trolling my Pinterest account! I was out of milk for the bran version so next up was blueberries. Those I had plenty of courtesy of my blueberry pickin’ P.S. (Picker Supreme/ hubby).
First I mashed 3 bananas well. I have the banana mashing down to an art. I don’t like lumps that will show up lighter in my baked goods; I like the bananas almost smooth. Once they were my idea of perfection, I moved on. But not before I noticed the 3 very large bananas had made only 1/2 cup of mashed bananas. I’d been mashing in my Tupperware measuring pitcher.
Odd that many banana muffin recipes I’d just read called for 1 cup of mashed bananas and said “about 3 large bananas. Not so, I proved! It would take 6 large bananas to make a full cup! I wonder how that messes up a recipe? Anyway, after I had the sugar and egg mixed in with my mashed bananas I melted the butter and slowly added it to the liquid mixture. I didn’t want to scramble that egg.
I mixed the flour, baking powder, baking soda and salt together in a separate bowl then stirred it into the wet mixture carefully. I stirred just enough to blend it without having large lumps.
The recipe didn’t tell me to flour my blueberries but I did it anyway. I always toss a couple of tablespoons of flour with berries when putting them in breads and muffins. It prevents the berries from all sinking to the bottom. Berries gently stirred in, my batter was ready.
I put paper liners into a muffin tin and used a large cookie scoop to fill them. The recipe said the yield was 12 muffins but I was getting skeptical. The cups sure were full when I was done evenly dividing the batter into them! I slid the pan into the oven and crossed my fingers. I set the timer for 15 minutes for a check, even though the recipe said 20 minutes.
At 15 minutes the muffins were rising and touching the outside rims of the muffin tin. This might not be pretty… I was getting nervous. I set the timer for another 5 minutes and crossed my fingers again.
At 20 minutes I toothpick tested the center of a couple of muffins and they were still wet. Oh man. Going over time. Here is one of the reasons why I don’t bake so often. I have no confidence when baking.
When the muffins had been in the oven for 25 minutes they were browned around the edges and on top like the original recipe’s pictures. My muffins were beautiful and puffed up like a bakery muffin. The original pictures were only even with the top of the paper liners. I win!
The muffins smelled as good as they looked and I had to hold myself back from diving head first into a hot, fresh muffin. The only thing that did hold me back was that I’d eaten a large dinner an hour before and I was making these muffins to surprise my P.S. for his usual 1 am breakfast. I just had to let them cool then place them in a container for safekeeping.
Were they good? Uh huh! I prefer single muffins. Either banana or blueberry is my preference. But I gotta say combining the two is the next best thing. Blueberries go super well with bananas and I’d make these again! I may have to rethink my firm rule to NEVER mess with banana bread or muffins. Sure, they’re great on their own, but I can see the charm in adding a few blueberries from time to time. I just ate my words!
Blueberry Banana Muffins
3 large ripe bananas (1/2 cup)
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups blueberries (I used wild, frozen berries)
Preheat oven to 375°F. Line a 12 muffin tin with paper liners.
In a large bowl mash the bananas well. Stir in the sugar and egg until well combined. Slowly stir in the melted butter, taking care not to scramble the egg.
In a separate bowl whisk the flour, baking soda, baking powder and salt. Add to the wet ingredients and stir just until the flour is no longer in lumps.
In another bowl toss the blueberries with a tablespoon or two of flour until coated. Gently stir into the muffin batter.
Use a large cookie scoop to divide the batter between the 12 muffin cups. They will be rather full!
Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. The muffins will be browned on top.
Let cool and store in a covered container.
Yield: 12 muffins
Adapted from What Megan’s Making