Blueberry and Banana muffins
Imagine this: you wake up, bleary-eyed but ready to conquer the day. The coffee's brewing, but something's missing. Just the thought of another boring bowl of cereal makes you yawn. Fear not, my friend! Because with these Blueberry Banana Muffins, you can ditch the dull and embrace the delightful!
These muffins are like sunshine baked into edible clouds. We're talking fluffy, moist banana bread studded with bursts of juicy blueberries. The sweetness of the banana perfectly complements the sweet-tart tang of the blueberries, creating a flavor explosion in every bite.
But wait, there's more! These muffins are crazy easy to make. No fancy equipment needed, just a few bowls, some basic ingredients, and a sprinkle of love. In less than an hour, you can be enjoying a warm, delicious muffin that's perfect for breakfast on-the-go, a satisfying afternoon snack, or even a delightful dessert.
Plus, they're a sneaky way to get some extra goodness into your day. Bananas are packed with potassium, and blueberries are bursting with antioxidants. So you can feel good about indulging in these little gems (and maybe even have an extra one – we won't judge!).
So ditch the boring breakfast routine and embrace the magic of Blueberry Banana Muffins. They're the perfect way to start your day with a smile (and maybe a blueberry mustache!).
- 240 milliliters Milk
- 150 grams Sugar
- 2 tablespoons Vanilla extract
- 1 Lemon (Zest of one lemon)
- 50 grams Butter (melted)
- 1 Banana (smashed)
- 60 milliliters Vegetable Oil
- 2 Eggs
- 300 grams All purpose flour
- 2 tablespoons Baking powder
- 1 teaspoon Salt
- Unifying the Liquids
In a separate bowl, whisk together the milk, eggs, oil, and vanilla extract until well combined.
- Unifying the Solids
Prepare the Budin mixture by placing the bread pieces, milk, cream, vanilla extract, sugar, eggs, and lemon zest in a large bowl. Mix everything well and let stand for 10 minutes to hydrate the bread.
- Unifying the Liquids and Solids
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Adding the Blueberries
In a small bowl, toss the blueberries with a tablespoon of flour. This will help prevent them from sinking to the bottom of the muffins during baking.
Gently fold the blueberries into the batter.
- Baking the Muffins
Preheat the oven to 350 degrees F (175 degrees C). Grease or line a muffin tin with paper liners.
Fill each muffin liner about 2/3 full of batter.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the muffin tin for a few minutes before removing to a wire rack to cool completely.
Variations:
- Add 1/2 cup of chopped nuts or chocolate chips to the batter.
- Top the muffins with a streusel topping before baking.
- Drizzle the muffins with a glaze after baking.
Calling all busy bees and flavor explorers! I'm a trilingual whirlwind (Argentina born, Brazilian by blood, and currently living it up in Brussels, Belgium). Don't let the fancy titles fool you, I'm a corporate girly by day and a passionate home cook by night (well, most nights – adulting is hard!). While I may not be a chef, I'm on a mission to conquer quick, home made, and delicious meals for myself and my partner. My travels and amazing colleagues from all corners of the globe have filled my recipe book with a rainbow of flavors, but you'll often find me dipping into my Argentinian and Italian roots for inspiration. So, buckle up and get ready for a culinary adventure – with a healthy dose of practicality for busy folks like us!