Tuesday, July 14, 2009

Blueberry Banana Muffins

Since I've been on a bit of a smoothie craze my kitchen has been perpetually stocked with bananas...I didn't realise how quickly bananas can ripen though...I bought a whole bunch on Sunday and by Thursday two of them had sort of liquefied...they had burst their seams and spewed a liquid on my kitchen counter and to be honest I was a little grossed out by it! I was upset as there were still five bananas left and I didn't want to waste them...then I noticed that three of them were still intact and weren't leaking anything...they were just a bit soft...so I put those in the fridge to preserve them till Saturday and then I figured I could bake my first banana bread...but since I didn't have a loaf pan I decided to go with muffins instead...and blueberries just seemed to be the match that made sense.

Despite being hesitant to use the ugly brown soft bananas(especially after the liquid incident)...I figured I would just give it a go since every banana bread recipe calls for overripe bananas because they get a nice sweetness as they ripen...and I'm thrilled that I did! These smelled so good when they were in the oven and once they were out I could barely wait for them to cool before I greedily chomped into one...it was very moist and the blueberries gave it the extra juicy burst of flavour and swirl of color. I will be making these again very soon...next time maybe with walnuts...or wholemeal flour!

Blueberry Banana Muffins


1 Cup granulated sugar
8 Tbs unsalted butter, room temperature
2 Eggs
3 Ripe bananas
1 Tbs milk
2 Cups all-purpose flour
1 Tsp baking powder
1 Tsp salt
1 Tsp vanilla
1 Cup frozen blueberries

Preheat the oven to 160C. Butter your muffin pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. In a small bowl, mash the bananas with a fork. Mix in the milk and vanilla.

In another bowl, mix together the flour, baking powder, baking soda and salt. Toss the frozen blueberries into the flour mixture just to coat. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake about 40mins or until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove from pan to cool completely and then enjoy!

6 comments:

Lorraine @ Not Quite Nigella said...

Very cute and good idea to quickly use up bananas. I often stick them in the freezer so they don't liquify and split the seams. Otherwise you need to really watch them in the fruit basket!

thenomadGourmand said...

thks for the recipe! And let me knw how ya banana bread went!

Carol said...

i had a chance to try alex's blueberry banana muffin!!! and it was delish!!! okay, so i was hungry at the time but still it was damn good! the smell from it already gets your mouth watering, it tastes kinda like banana cake, but w a kick of blueberry! yums!

Anita said...

Yay! I'm glad you used the bananas even though they were very ripe - that just makes them easier to mash :)

Arwen from Hoglet K said...

Sounds like a very successful banana rescue. It's a great feeling to turn a disaster into a feast - good thinking.

Alexandra@Chefspiration said...

Lorraine - I shall be freezing them from now on :)

TheNomadGourmand - It was sooo good!! Gonna try diff variations next time.

Carol - Glad you enjoyed it!

Anita - That is true...it is a bit disgusting though when it gets all black/brown and is mushy :D

Arwen - A rescue mission indeed!