This morning I awoke to a bunch of brown bananas, which really irritated me. I am trying really hard to not buy and waste produce. It is a HUGE part of my weekly shopping list, but it always seems like lettuce or peaches or tomatoes are being forgotten and ultimately tossed out. Why is it I never forget to drink the beer? Anyway, my ire lasted all of about 1 minute, because I opened the fridge and noticed the 2 pints of blueberries I bought yesterday morning.
Jackpot! It's muffin time. Banana blueberry muffins to be exact. Oooey gooey banana-berrylicious pour a cold glass of milk and sit down muffins. Okay, usually only bacon illicit's a sit down before you fall down approach, but these are amazing.
Who's belly is growling? I distinctly hear a growling belly... don't try and fight it, you want one.Banana Blueberry Muffins
Ingredients:
1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 over-ripe bananas
2/3 cup granulated sugar
1 large egg
1/3 cup unsalted butter, melted
1 1/2 cups fresh or unthawed frozen blueberries
1 tbsp. all-purpose flour
Preheat oven to 375° F and line the muffin tray with paper cups. I chose Halloween cups, but feel free to use any you like. Except St. Patrick's Day. That's long past - just save those for next year.
Combine 1 1/2 cups flour, baking soda, baking powder and salt in a bowl.
In another bowl, smash bananas; add sugar, egg and melted butter; mix well. Add banana mixture to bowl with flour and mix until just moistened; do not over mix. This is not a time to show off your mixing prowess.
Dust blueberries with 1 tablespoon flour and gently fold into batter.
Fill muffin cups about 3/4 full and bake in the oven for about 30 minutes or until golden brown.
Get baking now and thank me later. Muffins make Monday's not so unbearable.
Continue reading This Muffin Is Bananas - B A N A N A S.
