About this Recipe

Muffins make such a good snack and have traditionally been thought of as a morning breakfast food recipe. They are yummy in the mornings with a cup of your favorite warm beverage, yummy in the afternoon when you feel like a little snack, and easy to transport. This banana blueberry muffin recipe is nothing short of amazing with juicy blueberries and a nice, sweet glaze to go on top making them super decadent. They end up getting really mushy on the inside making them harder to eat as you regularly would. But you can actually use these over-ripe bananas for other purposes. Since they're already mushy, you can use these bananas mashed up in simple baking recipes as a way to add some extra moisture. The bananas work great as a replacement for some of the oil in the recipe as well as some of the sugar because of their natural sweetness.

Grandmother's TIPS for Banana Blueberry Muffin Recipe:

1. These muffins look most appealing when they are lightly browned. Our muffins did not brown so we turned on the broiler and it took another 2-3 minutes for the topping to turn that golden color we were looking for. If you need to do this process be sure to stay and watch, do not walk away as they will burn quickly. Using oven mitts turn the muffin tin as needed for even browning and pay close attention.

2. We did the baking in two batches - one with 12 muffins and one with 4 muffins. If you have enough tins to do all at once be sure they are on the same level rack in the oven, or bake separately as we did.

3. You can omit the glaze if you want a less sweet muffin. The glaze makes them almost cake like and they are plenty sweet enough without it.

4. A good rule of thumb for choosing bananas at the store is that if you want to eat your bananas over the course of a week, you'll want to choose bananas that are slightly green in colour so that they can ripen up over the week as you wish to eat them. If you want to eat them right away choose bananas that have some brown on them or that are bright yellow depending on the firmness you like to eat them. A firmer, less ripe banana is going to be less sweet than the brownish ones.

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Ingredients

(Print)

Makes: 16 Muffins

Muffins:

1 cup mashed bananas, we used 2 bananas

1 egg

1/3 cup milk, we used almond milk

1/2 cup grape seed oil

1/2 cup plain yogurt

2 cups all purpose flour

1/2 cup granulated sugar

1 Tablespoon baking powder

1/2 teaspoon salt

2 cups frozen blueberries

Streusel:

3/4 cup all purpose flour

1/3 cup granulated sugar

4 Tablespoons butter, melted

Glaze:

1/4 cup confectioners' sugar

2 teaspoons milk, we used almond milk

Directions

1. Preheat the oven to 400 degrees F.

2. Line you muffin tin(s) with paper liners.

3. Peel the banana, cut into chunks and put into a mixing bowl. Use a hand immersion blender to mash the bananas.

4. Break the egg into a medium size mixing bowl and beat lightly.

5. Add the milk, oil and yogurt and stir together.

6. Add the mashed bananas and stir in.

7. In a separate bowl, stir together the flour, sugar, baking powder and salt.

8. Add the wet ingredients to the dry, folding in until combined but don't over-mix.

9. Pour a sprinkling of flour into a bowl and add the frozen blueberries. Mix around to lightly coat the blueberries.

10. Gently fold the blueberries into the batter.

11. Spoon the batter into the lined muffin tin. Fill each muffin cup to 3/4 full.

12. To make the streusel topping melt the butter.

13. Stir together the flour and sugar, add the melted butter and mix with a fork until coarse crumbs form.

14. Top each of the batter filled muffin cups with streusel topping and press down slightly.

15. We used a pastry brush to sweep away crumbs on the muffin tin.

16. Place into the preheated oven and bake 20-30 minutes. Time varies with different ovens. Start checking at 20 minutes by inserting a toothpick in the center of the muffin. When it comes out clean, muffins are ready.

17. Remove from oven Let the muffins sit for a few minutes to slightly cool down then remove the muffins from the tin to a cooling rack and let cool completely. These muffins are a wonderful flavor as is but if you want to add the glaze this is what to do next.

18. Stir together the confectioners' sugar and milk. You may need to add more or less powdered sugar or milk for desired consistency. Place the cooled muffins onto a plate as the glaze may drip down the sides and use a spoon to drizzle on.

19. These muffins will keep for 2-3 days.

ENJOY!

Return to this Banana Blueberry Muffins recipe or check out more recipes at Grandmother's Kitchen

Store your bananas in your fruit bowl so they can ripen slowly, and avoid putting them in the fridge or freezer as this turns the skin black. You can, however, store over-ripe bananas in the freezer to keep them from completely going rotten so that you can save them to use at a later time.

Using about 2 bananas should make for about a cup of mashed bananas. To get a good smooth mashed banana use an immersion blender or an electric mixer to puree the banana.

Of course, you'll also need some blueberries for these blueberry muffins which are usually available in season from April to September. You can also usually find fresh blueberries year round that have been imported from other countries that grow them year round, or you can use frozen blueberries too. These blueberry muffins are not only a great breakfast option, but a nice snack or a treat for any time of day. Blueberries have a lot of great nutrients in them too making them even more desirable than they already are.

Also, there is a way to stop your blueberries from sinking to the bottom of the muffin too so that they are evenly distributed throughout the muffin. Before you add the blueberries to the batter, try scooping some of the batter without blueberries into your muffin tins just enough to cover the bottom of the tin. Then add the blueberries to the rest of the batter and add the rest of the batter to the muffin pan. Because there is less volume at the bottom of the muffin tin, it will bake first and then stop the blueberries from sinking down. You could try both ways and see if there is any difference for you.

Blueberries have evidence to suggest a beneficial effects on the neuroprotection of the brain, the reduction of blood pressure, the improvement of kidney function, reduction of liver fat accumulation, increased exercise immunology, the reduction of DNA damage, the protection from free radical damage, and the reduction of overal fat gain, improved cognition in elderly humans, . The also appears to be a protective effect of blueberry ingestion on the development of insulin resistance and blueberries show inhibitory effects on enzymes of carbohydrate absorption. Blueberries also have evidence of protective effects against myocardial infarction in both a preventative and rehabilitative manner. (1) The beneficial amount is about 120gram which is a little over 1 cup of fresh blueberries per day.

References: (1) "Blueberry," Examine.com, published on 24 May 2014, last updated on 14 June 2018, https://examine.com/supplements/blueberry/