Since I went blueberry picking I’ve been thinking of two things: that I have to go back, and I need to bake everything with blueberries! I ran across this Strawberry Banana Muffin recipe from Sweet Peas Kitchen and I thought it would sound so much better with a few tweaks, mainly adding blueberries.
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup light brown sugar
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 3 ripe bananas, mashed
- 2 cups fresh blueberries
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Preheat oven to 350 degrees F. Position rack in center of oven. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.In a small saucepan melt the butter. Set aside.
In a medium bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter and stir to combine.
In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Fold in the berries, making sure they are coated with flour.
Divide the batter evenly among the 12 muffin cups. Bake until muffin tops are golden and just firm, 20 to 24 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.