the best Banana and Blueberry muffins
What to do with your leftover bananas... A delicious banana and blueberry muffin for breakfast, brunch, dessert or tea.
Prep Time
15 minutes
Cook Time
25 minutes
Servings
12 muffins
Ingredients
300 gr of all-purpose flour
1 small teaspoon of cinnamon
1 small teaspoon of grounded nutmeg
1 pinch of salt
1 tea spoon of baking powder
100 gr of unsalted melted butter
150 gr of light brown sugar or coconut sugar
2 eggs
150 gr of whole fat yoghurt
1 teaspoon of vanilla extract
2 mashed up very ripe bananas
220 gr of fresh blueberries
2 tablespoons of blanched almonds slices
brown sugar to sprinkle on the top
Preheat the oven at 200 degrees
Take a 12 cup muffin dish and line it with muffin paper cups
Sift together the flour, baking powder, cinnamon, nutmeg and salt.
In a separate bowl, whisk together the melted butter, the two different types of sugar, the 2 eggs, vanilla extract, yoghurt and bananas.
Combine both mixtures, mix with a spatula and don’t over mix.
Add the almonds and blueberries – always coat the blueberries with a bit of flour so they are less likely to sink in your batter.
Divide you batter evenly in the muffin paper cups, add a sprinkle of brown sugar on top. I use an ice cream scope to do so.
Put in the oven for approximately 25 minute. Make sure that its cooked by inserting a toothpick and it should be clean when you remove it.
Try to wait 15 minutes before you indulge.
Here’s another recipe using ripe bananas : Banana & Chia seeds bread
Written by Elene Riordan
Welcome to Travelling Cooks! I’m Elene, a 50-ish-year-old British-Belgian woman living in Brussels, surrounded by my beautiful friends and family. This blog is a celebration of my three great passions—travel, restaurants, and cooking. Enjoy!