Blueberry-Banana Muffins
- 12 cup butter, melted
- 34 cup light brown sugar
- 2 eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 2 large ripe bananas or 3 small ripe bananas, mashed
- 1 cup frozen blueberries
- 2 14 cups all-purpose flour
- 1 12 teaspoons baking powder
- 14 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 14 teaspoon salt
- Preheat oven to 350 degrees F (177 degrees C).
- Position rack in center of oven.
- Line the muffin pan with paper or rubber liners, or grease with butter or a vegetable spray.
- Set aside.
- Melt the butter in a small saucepan over low heat.
- While it melts, mash the bananas in a medium size bowl.
- Add the eggs, brown sugar, vanilla extract to the bananas and whisk.
- Then add the melted butter and stir to combine.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- Gently fold in the berries, making sure they are coated with flour.
- If using fresh blueberries, do not over-mix them, or the batter will turn blue!
- Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined, or tough muffins will result.
- Fill the muffin cups, place the pan in the oven, and bake for 20 to 25 minutes.
- A toothpick inserted must come out clean.
- Leave the muffins in the pan while they cool completely.
- To get a moist muffin top, store in an air-tight container.
- Otherwise, they can be left outside for several days.
butter, light brown sugar, eggs, vanilla, bananas, frozen blueberries, flour, baking powder, baking soda, ground cinnamon, salt
Taken from www.food.com/recipe/blueberry-banana-muffins-233791 (may not work)