Although it’s almost Valentine’s Day in the Northeastern US, today marks the first real snow of the winter. The rest of the pack headed out to the slopes and I have the kitchen to myself. I feel like baking something semi-healthy but all I have on hand is one rotten banana and a lot of frozen blueberries. That’s what I’m going to have to use since I’ve yet to see a plow go down my street. I thought about a blueberry cobbler but that would throw healthy out the window. Enter these simple blueberry muffins. These muffins also make me super-efficient. Tomorrow’s breakfast? Done.
- 1 cup whole wheat white flour
- 1 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 very black banana
- 3/4 cup packed brown sugar
- 2/3 cup buttermilk (9 times out of 10 I make my own with a ratio of 1 tablespoon vinegar to 1 cup 1% milk)
- 1/2 cup applesauce
- 1 egg
- zest from 1/2 lemon
- 1 1/4 cup blueberries, fresh or frozen
Preheat oven to 375 degrees F and line a muffin tin with 12 muffin cups. Sift the first six ingredients together in a large bowl. In another bowl beat together the banana, sugar, buttermilk, applesauce, egg, and lemon zest. I have a Ninja food processor that I absolutely love so I whipped it all together in there. If your food processor is a major pain, just beat the mixture together well with hand beaters. Fold the wet ingredients into the flour mixture until just combined. Gently fold in blueberries.
Divide the batter amongst 12 prepared muffin cups. Bake until a toothpick inserted into the center of a muffin comes out clean. About 25-30 minutes. These would be nice with a sugary streusel on top. Then again, what wouldn’t?
Adapted from this recipe