Breads Muffins: Banana Blueberry 02 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Breads Muffins >> Banana Blueberry 02


	Banana Blueberry 02

		Banana-Blueberry Muffins 1 1/3 cups unsifted all-purpose flour 2/3 cup unsifted whole-wheat flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 3/4 cup fresh blueberries, picked over 7 tablespoons unsalted butter, softened 2/3 cup granulated sugar 1 large egg 1 1/2 teaspoons vanilla extract 3/4 cup mashed bananas 1/4 cup nonfat buttermilk Preheat the oven to 400 degrees. Lightly coat the inside of 10 muffin-pan cups measuring 2 3/4 inches in diameter and 1 3/8 inches deep ( 1/2-cup capacity) with nonstick cookware spray. Whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg. Toss the blueberries with 2 teaspoons of the flour mixture and set aside. Beat the butter in the large bowl of an electric mixer on moderate speed for 4 minutes. Add the sugar, increase the speed to moderately high and beat for 2 minutes. Beat in the egg and vanilla extract. Beat in the mashed bananas (the mixture will look slightly curdled), half the flour mixture, the buttermilk, then the balance of the flour mixture. By hand, fold in the blueberries. Divide the batter among the muffin cups, filling each cup about three-fourths full. If your muffin cups are not as deep or wide, plan on filling one or two more cups. Bake the muffins in the preheated oven for about 20 minutes, or until plump and a wooden pick inserted in the center withdraws clean. (If the pick runs into a berry, it will be tinted by the fruit's juice.) Let the muffins stand in the pan on a cooling rack for 4 to 5 minutes, then carefully remove them to another rack. Serve warm, if you wish, or store and reheat at another time.