Author Notes
This recipe is utterly simple. I have other blueberry muffin recipes, but this one, cut from a newspaper decades ago, is the one I turn to most. Although it calls for wild blueberries, cultivated ones may be substituted. It is also delicious with raspberries. The muffins don't really taste of banana, but the banana keeps them moist. Unlike most muffins, they taste good the next day, too---and even the day after that. —mainecook61
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Ingredients
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1 1/4 cups
all purpose flour
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1/2 cup
whole wheat flour
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1/2 cup
sugar
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3 teaspoons
baking powder
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1/2 teaspoon
salt
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1
egg, lightly beaten
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1
small ripe banana, mashed
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2/3 cup
milk
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1/3 cup
canola oil
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1 1/2 cups
wild blueberries
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Demerara or other coarse sugar, for sprinkling
Directions
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Preheat oven to 400. Butter a regular muffin tin. Combine both flours, sugar, baking powder, and salt in medium bowl.
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In small bowl, combine egg, mashed banana, milk, and oil.
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Add banana mixture to flour mixture, mixing gently until just combined. Do not overmix. Stir in blueberries.
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Fill muffin tin almost to the top. I usually get ten. Bake 20 minutes, until the tops are golden brown. Let rest in pan for 10 minutes before removing.
I live in rural Maine, on a 160 acre farm. We've been organic gardeners here for almost 40 years. In addition to growing all of our vegetables and some fruits, we raise chickens(Freedom Rangers for meat, Buff Orpingtons for eggs), ducks (Pekins for meat, Indian Runners for eggs), and beef cattle. A neighbor keeps pigs on our land, as well, and a neighbor taps trees in the woods for his maple operation. Since we have lived here, in what used to be Zone 3, we've watched the date of the first killing frost move from mid-September to early October, a change of three weeks. Years ago we tried to plant peach trees, but the cold winters did them in. We just planted them again . . .
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