Banana Blueberry Muffins Recipe
This banana blueberry muffins recipe is a great way to use those overripe bananas when you just don't want another loaf of banana bread!
I think that this is a perfect breakfast muffin recipe since I don't like really sweet things in the morning.
Here's what you are going to need:
For the muffins:
1 cup quick cooking oats
2 cups of flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup of buttermilk
1 egg, slightly beaten
1 cup of brown sugar
1 teaspoon vanilla extract
1/2 cup of applesauce
3 medium very ripe bananas, mashed with a fork
1 cup of fresh blueberries
1 Tablespoon cornstarch
For the topping:
1/3 cup of sugar
1/3 cup dark brown sugar, packed
3/4 teaspoon cinnamon
8 Tablespoons (1 stick) butter, melted
1 3/4 cup cake flour
Here's what you need to do:
Preheat oven to 325° F.
Grease and flour 24 muffin cups.
In a medium bowl, combine the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix well.
Mash the bananas up with a fork.
Add the buttermilk, egg, brown sugar, vanilla extract, applesauce and bananas.
Mix just until incorporated.
Rinse and pick through the blueberries and pick out any bad berries and stems.
In a small bowl, combine the blueberries and cornstarch. Toss to coat.
Add the blueberries to the batter.
Gently fold the blueberries into the batter.
Spoon into the prepared muffin tins. Set aside.
In a medium bowl, combine the sugars, cinnamon and melted butter. Mix well with a wire whisk.
Add the cake flour and use a rubber spatula to mix well.
Sprinkle the topping evenly on top of the banana blueberry muffins.
Bake in a preheated 325° oven for about 25 minutes until a toothpick inserted into the center of one of the center muffins comes out clean.
Cool for 10 minutes. Remove from pan and continue cooling on a wire rack.
All that's left to do is enjoy this banana blueberry muffins recipe!
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