Now, finally, the heat has arrived at least in this part of our country in the Mediterranean!!!! How much we need sun and warmer temperatures this year, right? Well, to celebrate, today we're having a snack in the garden with some incredible blueberry and banana muffins!
Those of you who already know me know that I always use seasonal products, and berries are now beginning their season of splendor. So cooking with them these days is a classic at home! Today it's time for these wonderful and tasty blueberries and for these muffins I'm going to accompany them with the sweet flavor of banana, which in my opinion goes perfectly!
You can also prepare this recipe with raspberries, blackberries ... or any other berries you like, even combining them together, the result will always be delicious!!
Le Creuset non-stick muffin pan , Birkmann paper muffin cups , Luigi Bormioli airtight glass jar , KitchenAid Artisan food processor and Tokyo Design Studio Nezumi ceramic plate
Ingredients (for 10-12 muffins)
- 2 eggs M
- 2 bananas, mashed well with a fork
- 200gr blueberries (can be fresh or frozen)
- 220g of common flour
- 140gr of sugar
- 75gr unsalted butter
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Pinch of nutmeg
- 10 tablespoons of coarse brown cane sugar to sprinkle on the dough before baking and add a crunchy touch.
Elaboration
- Preheat the oven to 180º. Prepare your muffin tray with the muffin papers , or if you prefer, directly on the tray, simply spraying each mold with a little non-stick spray .
- We melt the butter and pour it into the bowl of our KitchenAid , add the two types of sugar, the banana and the eggs and beat at medium speed until obtaining a homogeneous and smooth mixture.
- Next, add the sifted dry ingredients, the flour, salt, baking powder, baking soda and nutmeg. Beat gently with the paddle at medium speed until everything is well incorporated and the dough is thick. Add the blueberries.
- We divide the mixture between the moulds, not reaching the edges of the capsules, and sprinkle a tablespoon of cane sugar on top.
- We bake for about 25-30 minutes or until our muffins have acquired a toasted color.
- We let them cool for about 10 minutes after removing them from the oven on a rack and they are ready to enjoy!
These, like most muffins, are best on the first day of baking... But if you have any left over in the following days, simply open them in half and place them open under the oven grill with a small ball of salted butter and let them toast for a few minutes... You'll be amazed!
Comments
Luisa Moreno said:
Qué pintaza! Sólo una duda…si los arándanos son congelados, se añaden sin descongelar? Mil gracias!