For when your bananas get over-ripe because you're too busy eating summer berries. (Or maybe that's just me)
Banana Blueberry Muffins
1½ cups flour
⅔ cup brown sugar
¾ cup oats
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 tsp cinnamon
1 cup mashed ripe banana (about 3 bananas)
½ cup buttermilk
¼ cup vegetable oil
1 tsp vanilla
2 eggs
2 cups blueberries
1. Preheat the oven to 350°F. Line 18 muffin cups with muffin wrappers or spray the tins well.
2. Mix together the flour and next six ingredients.
3. Mash bananas, mix together buttermilk, oil, vanilla, and eggs with the banana mixture.
4. Fold the dry ingredients into the banana mixture. Fold in the blueberries.
5. Spoon the batter into the prepared muffin tins, filling each cup about ⅔ full.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Cool for about 15 minutes before removing from tins to cool completely.
8. Serve and enjoy!
I have been eating blueberries every day after our 15 lb picking ordeal. I've had them in cereal, in oatmeal, on toast, with cheese, in smoothies, and in salads. This means lots of blueberry bakes as well. And let me tell you these muffins are chalked full of blueberries! The first time I made these I wasn't paying attention and accidentally put ¾ cup of buttermilk in the muffins and an ⅛ cup of oil. This produced a super moist muffin that seemed like it might fall apart when warm, but firmed up the second day. So if you're looking to eat the muffins a few days later this is a possible substitution, although these were so yummy they didn't last that long. If you prefer a less blueberry-y muffin, feel free to reduce the amount of berries to 1½ cups instead.
Not much to say this time, I'm too busy eating blueberries. Happy baking :)
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