I’ve been into breakfast baking these days, and with the holidays coming up, isn’t it nice to have freshly baked muffins for your guests? With all the heavy meals this time of year, it’s also nice that these Blueberry Banana Muffins are lighter than their coffee shop counterparts and packed with fresh fruit. These muffins have about a third of the fat than the blueberry muffins found at Dunkin and about half of those at Starbucks, so you can feel pretty good about making them. They are also pretty delicious.
Ingredients (makes 6 large muffins or 12 cupcake sized muffins):
3 over-ripe bananas
3 tbsp. melted butter
1 tsp. baking soda
Pinch of salt
⅓ cup sugar
2 tsp. vanilla extract
1 egg, beaten or 3 tbsp. egg whites
200 grams all-purpose flour (approximately 1½ cups)
1 cup frozen blueberries
2 tbsp. decorating or sanding sugar (optional)
Preheat oven to 350 degrees and line muffin tin with wrappers. In a large bowl, mash over-ripe bananas with a fork until smooth. Stir in melted butter, baking soda, salt, sugar, vanilla and beaten egg (or egg whites) until well combined. Fold in flour and blueberries with a stiff spatula and spoon into muffin tin. Sprinkle tops with decorating sugar, if using. Bake for 25 minutes or until toothpick inserted in center comes out clean.
Saturday mornings are pretty relaxed in my house. Waking up without an alarm, and taking a nice long walk before coming home for a casual breakfast and cappuccinos from our new espresso maker. I haven’t learned how to use the new espresso maker yet, so I even have a cute barista (darling husband) to make my cup of Joe. These Blueberry Scones are perfect for our weekend breakfast. They take less than 5 minutes to whisk together and taste best fresh out of the oven. Paired with a hot cup of coffee or tea, and you have a breakfast that’s better than any coffee shop and a small fraction of the price too.
Side note – I love decorating sugar. Those big delicious sugar crystals give any mildly sweet pastry a little extra oomph. Many years ago, I worked in a coffee shop. One of the bakers would set aside a blueberry or chocolate chip muffin for me, always with extra sugar on top! I guess somethings never change, because I added just-a-pinch of extra sugar to one of the scones for me.
Ingredients (makes 4 scones):
1 ¼ cup flour
1 tsp. baking powder
2 tbsp. granulated sugar
3 tbsp. cold unsalted butter, cubed
⅓ cup heavy cream, plus 1 tbsp. for adding decorating sugar
1 ½ tsp. vanilla
¾ cup fresh or frozen blueberries
2 tbsp. decorating or sanding sugar
Preheat oven to 400 degrees. Mix dry ingredients with cold butter, and work mixture with fingers until the texture of wet sand. Whisk together egg, cream and vanilla and add to dry ingredients. Fold in blueberries and transfer dough to a floured surface. Work into 4 inch circle, cut into 4ths and transfer scones to a baking stone or cookie sheet lined with parchment, spaced about 1 inch apart. Brush top with remaining cream and sprinkle with decorating sugar. Bake 20-22 minutes until golden; if using frozen blueberries they will take a few minutes more. Enjoy!