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Whole Wheat Banana Blueberry Muffins
Posted by Joy the Baker on 8-27-08 with 2 
All recipes by Joy the Baker
Ingredients
- ¤ 10 Tablespoon of unsalted butter, melted
- ¤ 1 3/4 Cup of White Whole Wheat Flour
- ¤ 1 Tablespoon of Baking Powder
- ¤ 1 1/4 Teaspoon of Ground Cinnamon
- ¤ 1/4 Teaspoon of Salt
- ¤ 1 Teaspoon of Vanilla Extract
- ¤ 2/3 Cup of Dark Brown Sugar
- ¤ 2/3 Cup of Milk
- ¤ 1 1/4 Cup of fruit, I used 1 cup of mashed bananas and 1/4 cup frozen wild blueberries
- ¤ 1 Egg
Instructions
Preheat oven to 400 degrees F. Spray or butter a standard muffin tin. Combine flour, baking powder, cinnamon and salt in a large bowl. Whisk to combine.
In a medium bowl, combine butter, vanilla, sugar, milk and egg; whisk to combine. Fold butter mixture and fruit into flour mixture. Use no more than 10 strokes to combine.
Spoon 1/4 cup batter into each prepared cup. Bake until tops are golden, 15-17 minutes. Remove from oven and let cool in pans 15-20 minutes, transfer to a wire rack. Serve warm or at room temperature. These muffins also freeze really well. Take them out of the freezer and let defrost as you want to eat them.
Comments (2) · Post a New Comment
alice · Would that this didn't work out to almost a tablespoon of butter per muffin! I'm still working on getting past the 1/2 cup of butter in the Chicken Pot Pie (which my coworkers were very jealous of when I brought in my leftovers for lunch today).
Joy the Baker · Butter makes the world a better place. And doesn't the whole wheat flour negate some of your butter guilt? I'm really great at convincing myself that whole wheat flour saves me from nasty fat... I know most of it's in my head.
