One would think that after sharing 60 muffin recipes we'd run out of inspiration or varieties to bake, but it just isn't so. AnnaLynn and I are still having lots of fun baking together and are always on the lookout for new recipes to try. We think you'll enjoy today's recipe for blueberry-banana muffins which were inspired by this recipe on Martha Stewart's website. Bon appetit!
Whole Wheat Blueberry-Banana Muffins
1 3/4 c. whole wheat pastry flour
1/4 c. whole oats
1 t. baking soda
1/2 t. sea salt
1/2 c. unsalted butter (at room temp.)
1/3 c. sugar (we recommend Rapadura/sucanat)
2 ripe bananas (the icky ones no one will eat...)
1/3 c. buttermilk
1 t. real vanilla
1 c. blueberries (we used frozen)
1/4 c. additional flour to coat berries
Preheat oven to 375F and line muffin tin with paper baking cups. Measure flour, oats, baking soda, and salt into a small bowl and whisk to blend; set aside.
In a large bowl, beat butter and sugar together using an electric mixer; add eggs, one at a time, beating well after each; set aside.
In a third bowl (we used a 2-cup measuring cup), mash the bananas with a fork (should amount to approx. 3/4 cup); stir in buttermilk and vanilla.
Finally, gently stir 1/4 cup flour and blueberries to coat.
With mixer on low, alternately add flour and banana mixtures to butter mixture, beginning and ending with the flour mixture -- mix only until just combined! Use a spatula to fold in the blueberries.
Using an ice cream scoop, divide batter among muffin cups. Bake in preheated oven 20 - 25 minutes (ours were perfect at 23 minutes); check with a toothpick to be sure they're done (you don't want gooey muffins). Cool for a few minutes before removing muffins to a wire rack.
We highly encourage you to enjoy these warm. With butter. :)
Visit our Muffin Monday page for more tasty muffin inspiration!
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