We are so happy that it’s blueberry season because we love blueberries so much. We love eating it as a snack and putting it in our oatmeal every morning. I have some blueberry bushes in the backyard, but those are not enough for us. Luckily, we know a couple who owns a blueberry farm and buy a lot from them. We normally buy 40 lbs or so. We then wash, dry and put the blueberries in a freezer bag and enjoy them throughout the year. These banana blueberry muffins are perfect for all the blueberries and over-ripe bananas that we have.I like this recipe because it is easy and is like other muffin recipes. After 20 minutes in the oven, these muffins came out of the oven nice and moist. I can taste the nutmeg and cinnamon! These muffins are great as a snack and for breakfast.
- 3 large ripe bananas
- 1/3 cup unsalted butter , at room temperature
- 1/2 cup sugar
- 1 egg , slightly beaten
- 1 tsp vanilla
- 1 1/2 cups flour
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup blueberries
Adjust the oven rack to the middle position and then preheat the oven to 375 degree F. Grease 12 regular muffin tin and then set aside.
In a small bowl, mash the bananas. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until combined. Stir in mashed banana and then set aside.
In another large bowl, whisk together the flour, nutmeg, cinnamon, baking soda, baking powder and salt. Add all at once to banana mixture and stir until just mixed. Stir in blueberries.
Fill the muffin cups ¾ full of the batter. Bake for 20 minutes or until golden brown. Set muffin tin onto a wire rack and let cool before removing from the muffin tin.