Banana Blueberry Muffin

Vietnamese food

I use heavy whipped cream in this recipe because we are out of butter.

Make 12 standard size muffins
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp ground nutmeg
2 eggs
3/4 cup granulated sugar
1 cup heavy cream (or 3/4 cup whole milk with 1/4 cup oil or melt unsalted butter)
2 ripe medium banana, mashed (about 3/4 cup)
1 tsp vanilla
1½ cups blueberry
2 Tbs raw sugar  or 2 Tbs granulated sugar and 1/2 tsp cinnamon mixture (optional)
Non stick 12-cup regular muffin pan.

  1. Preheat oven to 400 oF with a rack at middle position.  Grease muffin cups with oil or cooking spray or line with paper liner.  I  drop a few drops of oil into a cup and smear it around with my index finger. If you do not have paper liner and use aluminum muffin cups:  after oil the cups, put a little flour in the cup and shake it gently so flour will cover the bottom and sides which help to remove the muffins easier.
  2. Whisk eggs, sugar, heavy cream in a bowl just to incorporate.  Stir in mashed banana, vanilla.
  3. Mix flour, baking powder, nutmeg in a medium bowl.
  4. Stir in dry ingredients into wet ingredients until just combine.  The batter is slightly thick.   Fold in 1 cup  blueberry.
  5. Scoop batter into prepared muffin cups.  They will be full.  Top with remaining 1/2 cup blueberry, press down to adhere.  Sprinkle with raw sugar  or cinnamon sugar if use.
  6. Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean 18-20 minutes.  Let them cool in the pan for 5 minutes.  Then remove and cool on a cooling rack.  Serve warm or room temperature.  Store at room temperature for 2 days or freeze up to 1 month.  

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