Guest Blog Written By: Ashley from The Mutts Kitchen
As the Berry Pick’n Season comes to an end, have you a pint laying around in the fridge and not decided on what to do with them.
One thing my boys enjoy is waking up to freshly baked treats for brekky, weekends especially. Muffins tend to be quick, easy and not much of a mess or hassle. Before you decide to wash up your blue berries, throw them into a ziplock and into the freezer…give this recipe a try.
You could bake up a batch and freeze the leftovers. The morning of, microwave on high for a few minutes and voilà! Breakfast in a few.
Great for the back to school breakfast in a hurry days.
BLUEBERRY BANANA MUFFINS
Recipe by: Ashley Machado
Serves: 12 muffins
Prep Time: 15 minutes
Total Time: 35 minutes
Blueberry banana muffins are a perfect choice for a family breakfast treat on the weekend. They are moist and berry-licious! Did you know that blueberries have more antioxidants than most other fruits and vegetables?
Ingredients:
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup unsalted butter, melted
2 eggs, room temperature
1/3 cup milk
1 tsp pure vanilla extract
2-3 ripened bananas, mashed
1/2 pint blueberries
2 cups all purpose flour
1 tsp baking soda
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg, freshly grated
Directions:
1. Preheat oven to 350 degrees and grease a 12 cup muffin tray with butter or use liners.
2. In a large bowl mix the sugar and melted butter. Add the eggs, milk, mashed bananas, vanilla extract, and mix lightly.
3. In another bowl, add the dry ingredients; flour, salt, cinnamon, nutmeg. Stir in the blueberries and coat with flour.
4. Add the dry ingredients into the wet mixture and mix thoroughly with a spatula; delicately not squishing the berries. Do not over mix.
5. Divide equal portions into the cups using a large ice cream scoop.
6. Bake at 350 degrees for 20-25 minutes.
7. Cool in tray for approx 5 minutes, then remove from tray onto a wire rack for another 5 minutes.
Enjoy!
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