Blueberry Banana Nut Muffins were a breakfast inspiration! I just posted the recipe for my Chocolate Chip Banana Nut Bread which I use to make muffins on Facebook because I had ripe bananas to use. However, hidden in my freezer, were a few bags of frozen blueberries from this past summer. We usually use them in smoothies, but the teens have worked their way out of the phase, at least for now. Sure, I had mini-chocolate chips to go in, but the more I thought about it, the more I was enticed to add blueberries in their place. Who doesn’t want a little taste of a summer to remember on a bitterly cold morning on the verge of a pending winter storm. This quickly became an awesome idea. So, here goes….
Follow recipe as indicated below in the instructions. For the last step, lightly dust blueberries with a little extra flour. Then, gently fold them into the batter until distributed evenly throughout the batter.
Fill each lined muffin cup with 1 and 1/2 ice cream-sized scoops of batter.
Place in oven preheated to 425 degrees. Immediately set timer for 5 minutes. When the timer goes off, reset temperature to 350 degrees. Set timer for 15 minutes. The result of this step will astound you! Look at the height of these muffins. The initial exposing to a high heat helps to bring a lift to the muffin top which will create a beautiful crusty height. Aren’t they gorgeous? Oh, but wait until you taste them!
Prep time:
Cook time:
Total time:
Serves: 18 muffins
- ½ c. butter, softened
- 1 c. Turbinado sugar (Sugar in the Raw)
- 2 large eggs
- 1½ c. mashed ripe bananas, about 3-4
- 1 t. vanilla
- 2 c. all-purpose flour
- 1 t. baking soda
- 1 t. baking powder
- ½ t. salt
- 2 T. chia seeds
- ⅔ c. chopped pecans
- 1 c. frozen/fresh blueberries- dusted with flour
- Preheat oven to 425 degrees.
- Combine dry ingredients in a small bowl and set aside.
- Beat butter and sugar until light and fluffy.
- Mix in eggs and vanilla followed by the mashed bananas until well combined.
- Blend in dry ingredients with chopped pecans.
- Fold in the dusted blueberries.
- Using an ice cream scoop, fill each lined (or sprayed with baking spray with flour)muffin cup with about 1 and ½ scoops of batter. This will fill about 18 muffins cups. If you want to make those bakery-style jumbo muffins, 3 large scoops of batter per muffin cup. It will yield 9 jumbo muffins.
- Place muffins in oven and set timer for 5 minutes.
- When the timer goes off, reduce heat to 375 degrees and continue to bake for about 12-15 more minutes. Jumbo muffins will need to bake about 15-18 more minutes.
- When golden brown tops begin to form, and toothpicks when inserted come out clean, remove from the oven to a cooling rack. Allow them to cool briefly before removing from their tin.
