After making this recipe I realized I have been very, very lax about posting new recipes to my recipe page. To put it simply, I haven't updated in about 3 months. YIKES! A lot of baking and cooking has been going on since then so the mission this week is to do some major updates. Hopefully, I will stay on the ball.
I was on the baking train this weekend and had a blast playing in the kitchen. It has been a long time since I have made muffins. With all the lovely berries out in the stores, I realized I had a fridge full of fruit to be used. It pains me a bit to add my favorite berries to baked goods. I think they are best just plain. I can easily finish off a container in one sitting. However, I do like fruit in bake goods and a favorite is blueberry muffins.
Blueberry Banana Yogurt Muffins
Adapted from Stonyfield Farm
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup sugar
1 1/2 teaspoons baking soda
1 cup blueberries
1 mashed banana
1 cup yogurt (Banilla flavored)*
1/4 cup butter, melted
1 teaspoon vanilla
* You can use Vanilla or Plain yogurt. I reduced the sugar amount to 1/4 cup from 1/2 cup when using flavored since the yogurt itself is so sweet.
Preheat oven to 375 degrees.
In a medium bowl, combine the flours, sugar, and baking soda. Then add blueberries.
Stir in mashed banana until it just comes together. Be careful not to crush the blueberries. Set aside.
In a large bowl, whisk together the eggs, yogurt, butter and vanilla.
Gradually stir dry ingredients into wet.
Divide batter evenly in a 12-cup muffin tin that has been greased.
Bake for 20-25 minutes, or until the tops are golden brown.
The banana and yogurt give just a hint of banana flavor. The big blueberries are star of the show. I really need to start making muffins more often. They make mornings so much easier.