Two sweet things happened this weekend. First, I made baked these blueberry banana muffins—my third batch since the new year. I’m not sure why I’ve been keeping these muffins a secret because they’re lovely, lightly sweet with a crumb that manages to be tender and nutty at the same time. They’re not health muffins—the recipe contains butter, eggs, sugar, and gluten—but they use these ingredients in moderation. Let’s be honest, muffins are cake, but these taste wholesome.
The nutty bite comes from whole wheat flour and a scoop of that wheat germ that’s been hanging out in my cupboard since this post. The rest of the recipe is pretty typically cake/muffin-like: beaten butter, sugar, eggs, milk, mashed bananas, and a cup of frozen blueberries to keep things moist. By the way, if your brown sugar dries to an impenetrable rock like mine does, here’s a kitchen tip: store it in the freezer! It defrosts in a minute to a perfectly moist, packable texture.
I like to keep these muffins in the freezer, and pull them out on mornings that seem otherwise grim. Thirty seconds in the microwave softens both their crumb and my mood—every day starts better with a muffin! And aside from the fact that they are like a cakey Prozac equivalent, my other favorite part about these muffins is that they come together so quickly. An hour of baking left me plenty of time for the second sweet event of the weekend: A trip to Brooklyn with the baby to visit some of my best friends and their babies.
There were swings, bouncy bridges, a long interlude moving sticks and pebbles around a hollow tree, and a little girl who couldn’t get enough of the big, twisty slide. “Again! Again!”
Blueberry banana muffins
Adapted from Martha Stewart
Note: Overripe bananas and my desire to make muffins never seem to coincide. So, when a banana turns black, I peel it and pop it in the freezer. It defrosts and mashes beautifully.
Makes 16 muffins
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened to room temperature
1/3 cup granulated sugar
1/3 cup dark brown sugar
1/3 cup milk
2 ripe bananas
1 teaspoon vanilla extract
1 cup frozen blueberries
Preheat oven to 375ºF. Line a 12-cup muffin tin with paper liners. In a bowl, combine the flours, wheat germ, baking soda, and salt.
In a large bowl, beat together the butter and sugars until fluffy. Add in the eggs, one at a time, beating until incorporated. In a separate bowl, use a potato masher to crush the bananas. Stir in the milk and vanilla.
Using a wooden spoon, alternately add the flour mixture and banana mixture to the butter mixture. Fold in the frozen blueberries.
Divide batter among the muffins cups. Bake for 20-25 minutes, or until a chopstick inserted in the center of the muffin comes out clean. Repeat with the remaining batter (I usually get 16 muffins from one batch).