Tag Archives: blueberry

Fancy Breakfast Friday: Blueberry Banana Muffins

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I made these blueberry banana muffins last week and I thought they were the best muffins I had ever made.  Then I looked through my archives, and found a recipe for the “Perfect Banana Muffins.”  It was so perfect, I made it again a year later and thought I had invented something new.  I loved these muffins so much but the boys said, “At first the blueberry and banana was a weird combo, but I got used to it.  It tastes like banana bread.”  I guess I love banana bread.  I was thinking banana and blueberry must be two of my favorite flavors, but the other possibility is that I always have bananas and blueberries in my freezer. When I am planning a Fancy Breakfast Friday as I fall asleep Thursday night, there are only so many options. I mean, I also made these, these, these, these, and these  Here the recipe is again, with the modifications I made this time:

Perfect Banana Muffins
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
1/4 cup butter, softened
2 large eggs
3 overripe bananas
1/2 cup  plain greek yogurt
blueberries – as many as you want
2 T vanilla crumb – see below

Vanilla Crumb – make this to top your blueberry coffee cake.  Use half for the coffee cake and then freeze the rest for whenever you need a little crumb.  This recipe is from Rustic Fruit Desserts, and it’s worth owning for the coffee cake recipe and the strawberry short cake recipe.  It’s amazing.

1 cup all purpose flour (120 grams)
3/4 cup granulated sugar
1/4 cup light brown sugar
1/2 cup cold unsalted butter
1 tablespoon vanilla extract

In a food processor, add all ingredients and pulse until coarse.

Preheat oven to 350°.  Coat muffin pans with nonstick spray or use liners.
This makes 12 large muffins, or 12 smaller muffins and 12 mini muffins.

Combine the flour, baking soda, and salt, stir with a whisk.
Cream together butter and sugar, add the eggs, 1 at a time.  Scraping down the sides after each addition.

In a separate bowl mash bananas to desired consistency. Add the bananas, yogurt, and vanilla to the sugar/butter/eggs and blend until completely mixed together. Slowly add the flour and mix on low until just blended, don’t over mix.

Scoop into 12 muffin tins, and then top with about 5 blueberries per muffin.  Then top that with vanilla crumb.

Bake at 350° for 25 minutes (I started checking at 25 minutes but I recall it took significantly longer.) Or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Fancy Breakfast Friday: Banana Blueberry Muffins

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Some bananas fell out of the freezer last week so I started looking around for a way to use them.

These recipe is adapted from Martha Stewarts Health Banana-Blueberry Muffins.  I just cut back on the sugar (half a cup instead of 2/3) and I used flaxseed instead of wheat germ.  And added the crumb.  These were actually quite delicious, and I loved that they weren’t too sweet.  It is a little bit of work so I would consider doubling the recipe next time to get more for my time.

Banana Blueberry Muffins

1 cup whole wheat flour (120 grams)
3/4 cup all purpose flour (90 grams)
1 teaspoon baking powder
1/2 teaspoon of salt
1 stick of butter (1/2 cup)
1/4 cup of brown sugar
1/4 cup granulated sugar
2 eggs
3 bananas
1/3 cup of milk
1 teaspoon vanilla extract
1 cup of frozen blueberries
Vanilla Crumb (see below)

Preheat oven to 375.  Line 12 muffin cups with muffin liners. Whisk the dry ingredients together. (Flour through salt.)

Beat the sugars and butter together with a mixer until fluffy. Add the eggs, one at a time, scraping the bowl between each addition.

In a third bowl (sorry this is a three bowl recipe) mash the bananas, and then add the milk and vanilla.

With the mixer on low, add 1/3 of the flour mixture to the butter/sugar/egg.  Then add half the banana/milk mixture.  Scrape the bowl.  Repeat.  Add the last 1/3 flour mixture and mix until it comes together.

Divide the batter among the 12 muffin cups.  With a spoon, drop 4-5 blueberries on each muffin.  Top with a teaspoon or 2 of vanilla crumb.

Bake at 375 for 20-25 minutes.

Vanilla Crumb – make this to top your blueberry coffee cake.  Use half for the coffee cake and then freeze the rest for whenever you need a little crumb.  This recipe is from Rustic Fruit Desserts, and it’s worth owning for the coffee cake recipe and the strawberry short cake recipe.  It’s amazing.

1 cup all purpose flour (120 grams)
3/4 cup granulated sugar
1/4 cup light brown sugar
1/2 cup cold unsalted butter
1 tablespoon vanilla extract

In a food processor, add all ingredients and pulse until coarse.

And a shout out to a famous local blogger who shared photography tips with me during the 7 hours we spent at a Nuggets game recently.  Thanks Toni!

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Fancy Breakfast Friday 

Fancy Breakfast Friday is going strong 3 weeks in.  Last week’s breakfast was blueberry buckle with vanilla crumb with a side of breakfast sausage and an egg made to order.  I had to go overboard on the protein since I was basically serving cake for breakfast.  The recipe is from this cookbook:  Rustic Fruit Desserts.  I’ve also made the strawberry shortcake from that cookbook and it is amazing.  I had mixed results with the plum cake.

This recipe is actually for a cranberry buckle, and the reason I initially made it was to use up cranberries during the holidays, but the cranberries were just way way too tart.  Blueberries make this perfect.  It also calls fora 9×9 pan, which I don’t have.  So I did a lot of calculations lxwxh, a=piR2 etc to convert 9×9 to either 8×8 or 10″ round or 9″ round.  I think I determined the 10 inch round pan was the way to go last time, but this time, I used the 9″ round because I seem to have short term memory loss. It turned out perfect and delicious, but I had to cook it for a year and a half, checking every 5 minutes to see if it was done.