Bananas are such a finicky fruit – you buy them green in the grocery store (even the organic ones, I find, are often tinged with green) and plunk them into your fruit bowl at home. Then they finally go from too green to just perfect, but the just perfect only lasts a day or two or three, and during that time, you’re stuffing your face trying to eat all the bananas, because when they turn brown they’re off limits.
So this is how I end up with too many brown bananas all the time. Our freezer is stuffed full of sad brown bananas waiting to be turned into banana bread. But there’s only so much banana bread I can make. Today I craved something a bit different.
This time, I took the sad brown bananas out of our fruit bowl and turned them into Banana Blueberry Muffins. (I also happened to have two cases of blueberries in the fridge. Maybe I have a fruit addiction.) I used the exact same recipe as my banana bread, but simplified the method and added tons of flavour-bursting blueberry nuggets.
As always, using overripe bananas make these Banana Blueberry Muffins have tons flavour – and you could use frozen blueberries if you don’t have fresh. Just mix them in frozen, don’t let them thaw.
This recipe makes a great breakfast muffin (in fact, I had one for breakfast this morning!) – they are low in added sugars, and high in those good blueberry antioxidants. Enjoy!
- 1/2 cup butter, melted
- 1/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 2 tablespoons 1% milk
- 1/4 cup sour cream
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup fresh or frozen blueberries
- Preheat oven to 350 degrees F.
- In a large bowl, whisk the melted butter and sugars together. Add in the eggs and whisk until combined. Then whisk in vanilla, mashed bananas, milk, and sour cream.
- In a separate bowl (or into the same bowl if you're lazy), sift together the flour, baking powder, baking soda, and cinnamon. Add the dry ingredients to the wet and stir until just combined. Gently fold in the blueberries.
- Spoon batter into a muffin tray, filling each 3/4 full.
- Bake at 350 degrees for 20-25 minutes, or until toothpick inserted in the center comes out clean.
- These muffins freeze excellently for breakfasts-on-the-go!