Breakfast
Banana Blueberry Muffins
Best eaten while warm
Hi there!
Lately, I’ve been thinking about what it means to find our own individual paths. How to follow our dreams even when societal norms point us to the opposite direction. And those around us project what they think others should be doing. Do we stand firm in our own beliefs or evaluate?
I don’t have the answers to those questions, but I have these delicious banana blueberry muffins for you, I hope you try the recipe:-)
’m pretty sure that by now the internet doesn’t need more blueberry muffins added unto it, and many households have their own recipe version. With that said, allow me to add my recipe to the world. I’m not even going to try to oversell or promote these to you. However, I will say, please try this recipe and let me know if this is not the best version you’ve come across to since the day you ate your first blueberry muffin?
Best for breakfast
Disconnect from everything long enough to see if it feeds your soul or if it’s a distraction. What’s deeply connected will always remain.
Maryam Hasnaa
Banana Blueberry Muffins
Equipment
- 2 Large/Jumbo Muffin Pans
Ingredients
- 400 g Unbleached Cake Flour
- 4 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 2 Bananas
- 200 g Caster Sugar
- 180 g Cold Butter diced
- 1 Teaspoon Vanilla extract
- 2 Eggs Extra Large
- 210 ml Buttermilk
- 200 g Fresh Blueberries extra for topping
- Brown Sugar for sprinkling
Instructions
- Weigh all the ingredients. Sieve the flour into a medium mixing bowl. Add baking powder, salt and sugar and mix well.
- Add the butter and cut it into the flour using a pastry cutter (or a large firm fork or fingertips), until the mixture roughly resembles a crumb texture, if there are visible large butter pieces left, use your fingertips to break/rub them into the flour mixture. Make a well in the centre.
- Mash the bananas, and set aside.
- Whisk together the buttermilk, eggs and vanilla extract. Pour in the well of the flour mixture, add mashed bananas and combine everything. Using a wooden spoon.
- Coat blueberries with little flour and add in the batter, carefully fold with a spatula.
- Cover the batter and let it rest for 1 hour. Resting the batter for at least an hour, will help the muffins to rise and dome.
- Preheat the oven to 180℃.
- Coat muffin pans with baking spray.
- Add the batter into the muffin pans about 2/3 of the batter for each muffin. I used half a cup for large/jumbo muffins.
- Add more blueberries on top, sprinkle the tops with brown sugar for a nice crunchy top.
- Bake the muffins for 30 to 40 minutes or until a toothpick comes out clean when inserted into the centre.
- Let the muffins cool in the pan for 10 minutes and then carefully remove and allow to cool on a cooling rack.
Video
