The heat of summer means a lot of things in our part of the woods and the tastiest thing is wild blueberries! The heat also means that food ripens faster and doesn’t last as long so therefore those bananas sitting on the counter end up over-ripe and perfect for baking. Lucky for me blueberries and bananas go well together. Making muffins requires that you only have to have the oven on for a short time in order to bake up a batch and the result is so worth it. I am so glad we installed air-conditioning a few years ago so I can still bake during the heat waves.
Picking wild blueberries is hot hard work and once you have that bowl of blue jewels it is hard to decide what to do with them. Do we just eat them, popping in our mouth one at a time or use them all to make a pie? I usually like to share the wealth and make as many different things as I can with my hoard of berries. Unless the bushes are loaded and I don’t have to climb too far to pick you won’t find a blueberry pie at my house – putting 4 cups of hard work into 1 pie is something I just have a difficult time doing. Instead I prefer to make muffins, cakes and salads with the little blue berries.
During the hot days of summer muffins make an wonderful meal at anytime of the day. Add a few slices of cheese and some fruit and you have lunch or dinner. But muffins are still a great breakfast on the go. If twelve is more than you can use at one time, just wrap them and pop them in the freezer for a day when you need something quick and ready.
So what are you waiting for? Banana Blueberry Muffins are yours for the mixing!
- 2 ripe bananas mashed - about 1 cup
- ¾ cup yogurt
- 1 egg
- 3 tbsp canola oil
- ½ tsp vanilla
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¾ tsp baking soda
- ½ tsp salt
- 1½ cup fresh blueberries
- Preheat oven to 375 degrees F. Grease a 12 cup muffin pan.
- In a 2 cup glass measure, mix together the mashed banana, yogurt,egg, oil and vanilla.
- In a large bowl whisk together the flour, sugar, baking soda and salt.
- Make a well in the dry ingredients and add the wet ingredients all at once.
- When the flour is half incorporated add in the berries. Mix with a rubber spatula until the flour is all incorporated. Batter will be very thick.
- Spoon into the greased muffin tin filling the cups full.
- Bake 25-27 minutes or until golden brown and a toothpick inserted comes out clean.
- Let rest in pan on cooling rack for 5 minutes before carefully removing from pan and placing on rack to cool completely.
my first reaction was….good…changed quickly to EXCELLENT.
So before making these tasties I discovered I knew the Author. It actually felt like she was in my kitchen as I cooked these.
I did add Cinnamon to them tho because I really really enjoy cinnamon a lot.
Thanks Tammy I look forward to trying more of your recipes.
Glad you enjoyed the blog Kendra!