This is a simple and nutritious option for a snack when kids get home from school. Blueberries add a floral acidity, while bananas add a delicate, starchy-tart flavor that will undoubtedly linger in your taste senses after each bite.
Bananas and blueberries are staples in our house, and while we use them frequently in smoothies and as a topping for yoghurt and oatmeal in the morning, we almost always have some leftovers by the weekend, which is when the bananas are at their ripest. I've made it a habit to bake something on Sundays to send with my kids in their lunches or have ready when they get home from school.
To ensure the desired level of sweetness in baked goods, I like to macerate blueberries first. Macerating or marinating it with sugar or honey gives me that confidence that it will taste just right, as some blueberries may be too tart that it may affect the sweetness of the batter.
Make sure you bake some for a quick and easy snack that the whole family will enjoy...Enjoy!
Makes 10-12 muffins
Ingredients:
For macerating:
1/4 cup sugar
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
Muffin batter:
3 large overripe bananas
1 cup blueberries
1 1/2 cup all-purpose flour
3/4 cup granulated sugar
1 egg, beaten
1/3 cup unsalted butter, melted
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt (or white miso)
Let's bake!
In a small bowl, macerate blueberries with sugar, lemon zest and lemon juice for 20-30 mins
In large bowl, mash bananas using a potato masher or fork
Add sugar and egg, mix until combined
Add butter and blueberries
In a separate medium bowl, combine dry ingredients, and gently fold into the banana mixture.
Pour into 12 well-greased muffin cups, approximately 3/4 full
Bake at 375F for 20 minutes.
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