Banana Blueberry Muffins

Muffins are always a huge hit at our house, and we are always happy to try new muffin reipes.  Or variations of recipes, because sometimes one does have to wonder, how many versions of a muffin can there really be?  Regardless, we bake a new batch of muffins roughly every 10 days.  Here is a great recipe to use up those ripe bananas, and add in some of those plentiful blueberries too!

Banana Blueberry Muffins

3 large ripe bananas

¾ cup sugar

1 large egg, slightly beaten

1/3 cup butter, melted

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 ½ cups flour 

1 cup blueberries, fresh or frozen

Preheat oven to 375F. 

In a small bowl, combine flour, baking soda, baking powder and salt.  Mix well.

Mash bananas in a large mixing bowl.  Add in the sugar , then egg, then the melted butter.  Add the dry ingredients to the banana mixture.  Do not over mix. 

Toss blueberries with 1 tablespoon of flour to coat.  Fold into the batter. 

Fill lined muffin cups ¾ full.  Bake for 18-20 minutes.

VERDICT:

These are ever-popular at our house.  Bananas, good.  Blueberries, good.  Muffins, good!!

Blueberry Maple Muffins

You've heard me say this before, but I love muffins.  They are such an easy thing to eat when you've got a baby attached to your hip (and only one hand free!).  I am always searching for new muffin recipes, especially muffins of the blueberry variety.  On my Facebook newsfeed this week was a link via the YummyMummy Club for Blueberry Maple Muffins.  Oh...these sound so interesting!  So much so that I made them as soon as the baby went for his nap (and I had two hands free! LOL).  Here is the recipe:

Muffins:
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup maple syrup
1/2 cup milk
1/4 cup butter, melted
1 cup fresh blueberries (coated with about a tablespoon of flour)


Topping:
1/4 cup packed brown sugar
1 tablespoon butter, melted
1 teaspoon cinnamon
 (The original recipe called for slivered almonds, but because DH has an almond allergy, I replaced the almonds with a few chopped pecans)
Preheat oven to 375.

In a large bowl, mix together egg, maple syrup, milk and mleted butter. 

In a separate bowl, combine the flour, sugar, baking powder, and salt.  Mix the dry ingredients in with the wet ingredients, until just moistened (do not overmix).  Fold in the blueberries.  Spoon into lined muffin tops.

Mix together the topping ingredients, sprinkle topping over the muffins.  Bake for 18-20 minutes, or until done to your preference.  Makes 12-14 muffins.

VERDICT:

These are a HIT.  I love the maple flavour.  Our oldest son is inhaling these muffins.  Hubby likes them too! (he took 2 for lunch today).  I will most certainly be making these again!