Yesterday’s Place Settings included some banana blueberry muffins, so I thought I’d share the recipe with you all. They were easy to make and pretty tasty. I found the original recipe on Epicurious (my favorite online recipe resource) and other than swapping in skim milk for soy milk, I followed the recipe faithfully. I think next time I would put in fewer blueberries (about a cup) and I would bake them for just a few minutes longer (22-24 instead of the recommended 20 — my toothpick came out clean after 20 mins, but the muffins were still just slightly less done than I personally prefer). If you make them, let me know how yours turn out!
First of all, excuse my chalkmanship; I recently painted my tabletop with blackboard paint and quickly thereafter discovered that my chalk handwriting is terrible.
Anyway, to make the muffins, preheat your oven to 400 degrees F. Combine all the dry ingredients in one bowl, and all the wet ingredients except the blueberries in another bowl. Whisk the dry ingredients into the wet ingredients, and then fold in the blueberries. Distribute the batter among 12 regular-sized muffin cups and bake for 20 minutes (or maybe more, depending on your oven and your personal muffin preferences). Let them cool for about ten minutes, slather them in butter if you so desire, and enjoy!
For the complete original recipe, click here.