Now finally, warm weather has arrived at least in this part of our country on the Mediterranean, at last!!!! How much we needed sun and warmer temperatures this year, right? So to celebrate, today tea 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 entering their peak season. So cooking with them these days is a classic at home! Today it's these wonderful and tasty blueberries and for these muffins I'll pair them with the sweet flavor of banana which in my opinion go perfectly together!
This recipe can also be made with raspberries, blackberries…or any of the other berries you like, even mixing 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 Nezumi ceramic plate by Tokyo Design Studio
Ingredients (for 10-12 muffins)
- 2 eggs M
- 2 bananas mashed well with a fork
- 200gr of blueberries (can be fresh or frozen)
- 220gr of all-purpose 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 cane brown sugar to sprinkle on top before baking to add a crunchy touch.
Preparation
- Preheat the oven to 180º. Prepare our muffin tray with the muffin papers, or if you prefer directly on the tray, simply spray each mold with a little non-stick spray.
- Melt the butter and pour it into the bowl of our KitchenAid, add both types of sugar, the banana and the eggs and beat on medium speed until you get a smooth, homogeneous mixture.
- Next add the sifted dry ingredients, the flour, salt, baking powder, baking soda and nutmeg. Beat gently with the paddle on medium speed until everything is well incorporated and the batter is thick. Add the blueberries.
- Divide among the molds without filling to the rim of the liners and sprinkle about a tablespoon of cane sugar on top.
- Bake for about 25-30 minutes or until our muffins have taken on a golden tone.
- Let them cool for about 10 minutes after removing from the oven on a rack and ready to enjoy!
These, like most muffins, taste best the first day they are baked….But if you have any left in the following days, simply split them in half and place them cut-side up under the oven grill with a pat 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!