July 15, 2009

Banana Blueberry Muffins

"I found my thrill...on Blueberry Hill...."

I just can't resist walking past a fruit stand at the market without buying blueberries. You can toss them in salads, desserts, main dishes and cocktails. They make me happy, they really do!

The recipe here is easy to follow, extremely fun to make with kids, and I froze half a batch for later. I also consumed a massive amount of blueberries!
Banana Blueberry Muffins
makes about 2 dozen

1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup canola oil
2 eggs
3 ripe bananas, mashed
1/4 cup vanilla flavored yogurt
1 teaspoon vanilla extract
1/4 cup sour cream
3/4 cup blueberries

Preheat oven to 325 degrees. Lightly spray muffin pans with cooking spray. Combine the flour, baking soda and salt in a measuring cup; set aside. In a large bowl, beat together the sugar and oil, then add the eggs. Add bananas, yogurt, sour cream and vanilla extract, blend together.

In small batches, add the flour mixture by hand, gently stirring; don't overmix. Fold in blueberries.

Spoon batter into muffin cups about 3/4 full. Lightly sprinkle tops of muffins with additional sugar.
Bake about 20 minutes, or until light in color and tops spring back when pressed. (Check centers with a toothpick after about 15 minutes.) Remove from pan to a cooling rack. Store covered when cool. May be frozen in ziploc freezer bags up to 3 months.

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