Muffins are a classic that can either be an asset to any brunch table, or just a sweet distraction between other bites. These banana muffins are somewhere in between banana bread and an incredibly moist blueberry muffin. The combination of sweet mashed bananas and tart, bright blueberries make these muffins a hit at any brunch (or picnic) where a bit of sweetness is needed. Serve them with piping hot milk tea and some soft sweet butter.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cups light brown sugar
- 3 bananas, mashed
- 1/3 cup vegetable oil
- 2 cups fresh blueberries
- Sooking spray
Preheat oven to 350°, and prepare muffing tin by spraying with cooking spray, or lining with disposable muffin cups. Combine flour, baking powder, baking soda, and salt in a bowl and mix until well combined.
Beat eggs, then add sugar and beat until well combined and almost smooth. Add mashed bananas and vegetable oil then fold in blueberries.
Bake in preheated oven for 20 minutes, or until a toothpick inserted in a muffin comes out almost clean. Serve with hot milky tea.