Blueberry Banana Muffins
Yields 1 loaf OR 12 muffins. Total time: 1 1/2 hours with baking time for a loaf, 45 minutes for muffins.
Banana bread is a staple in our house. It is very rare that you won't find some in the fridge and in the freezer. Why? Well, a few reasons really. 1) I have a toddler and a baby, so we constantly have too many bananas and blueberries in our house and I hate to waste food, so I always throw the too-ripe bananas in the freezer, instead of in the trash. 2) I've never met anyone who didn't enjoy eating it, and 3) Banana bread is wonderfully delicious and makes the house smell like heaven!
***Disclaimer: All of my recipes are made at high altitude, you may need to make adjustments for lower altitudes.***
4-5 large ripe bananas
1 1/2 tsp vanilla
3/4 c brown sugar
1/4 c melted butter or vegetable oil
1 3/4 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp kosher salt
1/2 c fresh or frozen blueberries
3 tbsp oatmeal (for topping, more for muffins)
2 tsp white sugar (for topping, more for muffins)
Preheat oven to 350°
In a large bowl, mash bananas (I use a pastry cutter), then add vanilla, eggs, butter/oil and brown sugar. Whisk well until sugar dissolves.
Then mix in; flour, baking powder, baking soda, cinnamon, and salt.
Gently fold in the blueberries.
Pour the batter into a greased 8"x 8" or regular loaf pan or use an ice-cream scoop and scoop the batter into a greased muffin pan.
Lightly sprinkle the oatmeal on top of the batter, then sprinkle over the white sugar last.
Bake on the center rack for 45-60 minutes for the loaf and 18-24 minutes for muffins. Banana bread can be very deceiving so ALWAYS insert a toothpick or knife into the center to check for doneness. Nothing is more maddening than a doughy center.
Remove and let it cool on a rack.
There you have it, folks! I hope you love these muffins as much as my family and I do.
All photography by Jessie Alice Smith