banana blueberry muffins…

5 Feb

banana blueberry muffins the urbanpocketknife

Unfortunately this week I’ve had a lack of motivation to make anything superbly tasty, mostly because I had a run of food poisoning and needed to eat some pretty boring bland food for a bit.  This morning I woke up and felt pretty darn good and realized that my fridge was…well…empty.  Whipping up some muffins seemed appropriate until I could run to the grocery store.  Oh hi little muffins, aren’t you tres adorable in those silicone flower jackets.  This is the first time I used these dudes found in the AS IS Ikea section for $3 for a bajillion of them.  I knew I would use them one day.

banana blueberry muffins the urbanpocketknife

Best muffin silicone tins ever! They slide right out!

banana blueberry muffins the urbanpocketknife

Excuse the slightly overcooked bottom but look! It makes a flower shape…love.

 

For some mega tasty muffins, follow the recipe below…freeze any extras and have a happy morning breakfast without all the fuss.

What you need! (makes about 12 big muffins or 16 smaller)
2 cups of flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter room temp
2/3 sugar (I used half golden and half coconut)
2 large eggs
2 ripe bananas
1/3 cup milk
1 tsp vanilla extract
1 cup frozen blueberries

What to do!

1.  Preheat the oven to 375 degrees.  Line your muffin pans with liners for easy clean up.

2.  Sift flour, baking soda and salt in a medium bowl, set aside.

3.  In a large bowl beat sugar and butter together until creamy.  Mix in one egg at a time.  Set aside

4.  Mash your bananas up in a small bowl and stir in the milk and vanilla.

5.  Assembly time, add the banana mixture to the butter mixture and mix well.  Add the flour mixture slowly until just moistened.  Fold in the frozen blueberries.

6.  Fill muffin tins to about 2/3 full for regular sized muffins or 3/4 full for big ones.  Bake for 25-28 minutes or until a toothpick inserted comes out clean.  Rotate the trays once during the bake time.  Cool and enjoy with a dollop of jam!

Tips and tricks
1.  To freeze muffins after baking, place in freezer bag and chuck it in the freezer, better yet vacuum sealing them would make them last longer in the freezer and avoid freezer burn.  Nuke in microwave or toaster oven and you have instant brekkie or snack.

2.  To freeze the batter: after you divide the batter into the liners in the muffin tin, throw the whole thing in the freezer until well…frozen.  After the batter is rock hard, transfer the liners with the batter to a freezer bag or vacuum seal.  Bake muffins straight from frozen but add 5 minutes or so.  You could also defrost them first and then bake as instructed but who’s got time for that?

3.  Save a few blueberries on the side and don’t put them into the batter.  Once you’ve filled the muffin tin, push a few blueberries into the muffin batter on the top but not all the way in.  You’ll get muffins that have these blueberries peaking out that look oh so delicious.

Enjoy!

banana blueberry muffins the urbanpocketknife

Look at that dude peaking out!

Look at that dude peaking out!

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