Sunday Breakfasts #4: Banana Blueberry Muffins

| June 26, 2007 | 1 Comment

Okay, yes. I was supposed to post this two days ago . . . but things got busy. My apologies. The good news is that this week’s Sunday Breakfasts will appear early — on Saturday instead.

I knew this Sunday would be a busy one so I wanted a good “on the go” breakfast. These muffins were the perfect fit. Not only was I able to whip them up in a relatively short time, but they were also perfect to pack for a quick breakfast for a guest who took the train up from the city.
Now, be warned, these aren’t the cleanest muffins ever. Although adding the sugar at the end gives a great crust to the muffin, it can be a bit sticky/crunchy and, of course, the blueberries leave a nice stain on little boy’s cheeks too. (Okay, okay, on his little chest too, LOL.)
The recipe is based on one from Barefoot Contessa at Home by Ina Garten (yes, the Barefoot Contessa again). The original recipe (Tri-Berry Muffins) called for blueberries, raspberries and strawberries, but I decided to take advantage of quite ripe leftover banana in my fruit stash and switch it up a bit. Rather than a bold banana taste, these have a light banana flavoring that doesn’t overwhelm the blueberries or any other bit of the muffin.

And, since these muffins contain a good deal of anti-oxidant rich blueberries, they are a perfect submission for Sweetnicks’ ARF/5-A-Day Tuesdays. Check out Cate’s site tonight for other great antioxidant rich recipes.

Banana Blueberry Muffins
yields 18 muffins
3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/2 tbsp ground cinnamon
1 1/4 cup skim milk
2 large eggs, lightly beaten
2 sticks butter, melted
1 1/2 cup blueberries
1 ripe mashed banana
1 1/2 cup sugar
Preheat your oven to 375 degrees and line your muffin tins with paper cups.
Sift flour, baking powder, baking soda, salt and cinnamon into a bowl. Stir lightly to ensure that it’s fully combined, leaving a well in the center.
In a separate bowl stir together the eggs, milk and melted butter. Pour into the well you left in the dry ingredients.
Stir together until just combined but do not over-mix. There will inevitably be some lumps.
Stir in the fruit and sugar.
Divide batter evenly between the muffin cups.
Bake in the preheated oven for 20-25 minutes until cooked through (insert a toothpick and be sure it pulls out clean) and browned on the top.

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What is Sunday Breakfasts?
Breakfast is daunting for me, to say the least. Pancakes burn, eggs dry out, sausage turns to rubber … it’s a curse. But one I want to reverse with practice. But I am working hard to reverse the curse. Each Sunday for the next few months, I will be posting a breakfast – including the hits and misses. And when it’s all over, I will hopefully have conquered my kitchen in the morning.

Category: Bread, Breakfasts, muffins, Sundays

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (1)

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  1. Tonia says:

    Those look great Sarah. I love the addition of bananas. Blueberries must be on everyone’s mind this week – I made blueberry corn muffins yesterday evening.

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