Wanted to get this recipe up really quick since so many of you have asked for it on IG! I decided to make these for Milly’s 2nd birthday breakfast and to have on hand throughout the week. Baby #2 will be here any day now and you can never have enough snacks around for a growing toddler!
I came up with this idea because I wanted to make something super easy for her and we always have both of these on hand. We keep blueberries in our refrigerator (fridge & freezer) all the time. And then Mr. A eats a banana every morning with almond butter and often we end up with over ripe bananas that we usually toss in the freezer for weekly smoothies. This time though, I looked at those brown bananas and decided to put them in some Milly muffins. Excuse the basic post on this one. I haven’t had time to take gorgeous photos of these but they are delicious in every way! Don’t forget to post pics anytime you use a recipe and tag me. I love to see them! xo, Brandi
Blueberry Banana Maple Muffins
by Brandi Milloy
(Makes about 16 muffins)
1/2 cup unsalted butter, room temperature
2/3 cups maple syrup (can always use granulated sugar instead)
1 large egg, room temperature
2 small ripe bananas, mashed
1/3 cup milk
1 tsp. almond extract
2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
sprinkle of salt
2 cups blueberries (I used frozen-see below for a tip-keep blueberries in freezer until adding to batter but you can also use fresh blueberries if you have them on hand)
brown sugar or turbinado sugar, for topping
Preheat oven to 350F and line muffin tin with cupcake liners.
Into a bowl using an electric mixer, cream together the butter and maple syrup. Add egg, banana, milk and almond extract and keep mixing.
In a separate bowl, whisk together flour, baking powder, baking soda and salt. If you are using fresh blueberries add the flour mixture to the banana mixture and mix just until combined. If you are using frozen blueberries, add 3/4 of the flour mixture to the banana mixture and mix. Then add your frozen blueberries to the remaining flour mixture and toss. This will keep the frozen blueberries from sinking to the bottom of the muffins.
Scoop batter into muffin tins until they’re about 3/4 of the way full and top with a generous sprinkle of brown sugar or turbinado sugar.
Bake for about 25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool on wire rack.