What do you do when your bananas have turned dark brown, and your neighbors bring over a bowl of freshly picked blueberries? You make muffins, of course! And if you're a regular reader of this blog, you know that whenever I feel like baking, I immediately turn to The Weekend Baker by Abby Dodge.
I took Abby's recipe for banana-walnut muffins and subbed in the bluebs for the nuts. She calls for 3 bananas, and I had only 2, but that turned out to be OK since the berries are so moist.
1¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon table salt
2 very, very ripe bananas, peeled
¾ cup firmly packed light brown sugar
⅓ cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1½ cups fresh blueberries
Position an oven rack on the middle shelf of oven. Preheat oven to 375°. Line 12 regular-size muffin cups with foil or paper liners.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk until well blended.
In the bowl of an electric mixer, combine the bananas, brown sugar, oil, eggs, and vanilla. Beat on medium speed until well blended, with only small bits of banana visible.
Pour in the dry ingredients and gently stir with a rubber spatula just until blended. Add the blueberries when the flour is almost blended and stir to incorporate.
Scoop the batter into the lined muffin cups, dividing evenly. They will be almost full. Gently tap the pan on the countertop to settle the batter. Bake until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean, about 18 minutes.
Transfer the pan to a wire rack to cool for 10 minutes, and then carefully remove the muffins from the pan and set them on the rack to cool. Serve warm or at room temperature.
Store the cooled muffins, covered, at room temperature. Abby says they'll be good for up to 3 days, but you and I both know that they'll disappear before then. Yum.