These muffins are moist, extremely flavorful and loaded with those lovely little antioxidants that blueberries are so famous for. Go ahead and bake a batch today. You won't be sorry.
BANANA, BLUEBERRY AND LEMON MUFFINS - (yield 24 muffins)
(adapted from allrecipes.com)
INGREDIENTS FOR BATTER:
2 cups of all-purpose flour (plus 1-1/2 tablespoons)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1-1/2 cup fresh blueberries
3 ripe bananas
1/2 cup butter, softened
3/4 cup brown sugar
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
1/2 cup milk
1-1/2 tablespoons fresh lemon zest
1 cup pine nuts (optional)
INGREDIENTS FOR TOPPING:
5 tablespoons brown sugar
2 teaspoon ground cinnamon
-Preheat your oven to 375 degrees.
-In a small bowl, toss the blueberries with the 1-1/2 tablespoons of flour (this will prevent your batter from turning purple). Add the lemon zest and set Aside.
-In a large bowl, add the 2 cups flour, baking powder, salt and cinnamon. Whisk to combine. Set aside.
-In the bowl of a stand mixer (or in a large bowl with your hand mixer), cream the butter, brown sugar, bananas, eggs and the vanilla and coconut extract.
-Slowly add the dry flour mixture to the wet banana mixture and blend until just combined.
-Stir in the pine nuts.
-Gently fold in the blueberries.
-Line 24 muffin tins with muffin cups and fill 3/4's full with the batter.
-To make the topping, combine the brown sugar and cinnamon in a small bowl.
-Sprinkle the topping over the batter in the muffin cups.
-Bake in your preheated oven for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Have a wonderful day!!!