Author Notes
The Bs in these muffins are blueberry, banana, and buttermilk; they have everything I like in my breakfast bread: subtle sweetness, a sturdy but tender crumb, chunks of moist fruit, whole grains, a little bit of spice. This recipe makes 12 muffins in my standard muffin pan, which means there's leftover batter, so I just pour it into a greased mini-loaf pan and bake it alongside the tin. Sometimes I'll throw in some finely grated lemon or orange zest, a handful of toasted almonds or walnuts, or freshly grated ginger or nutmeg. Or, if I'm not getting enough butter in my diet, I'll use 1/4 cup melted, cooled, unsalted butter in place of the oil. Not getting enough butter in my diet? Ha! Not likely! But I might go ahead and make the substitution anyway. —vvvanessa
Continue After Advertisement
Ingredients
-
3 tablespoons
unsalted butter at room temperature
-
3/4 cup
sugar, preferably turbinado or other less-refined sugar
-
1/4 cup
light-bodied olive oil (or a neutral oil)
-
1 cup
buttermilk at room temperature
-
2
large eggs at room temperature
-
1/2 teaspoon
vanilla extract
-
3/4 teaspoon
sea salt
-
1 cup
/4 1/2 ounces all-purpose flour
-
1 cup
/4 1/2 ounces whole wheat flour
-
2 teaspoons
baking powder
-
3/4 teaspoon
baking soda
-
1/2 teaspoon
ground cinnamon
-
1 cup
blueberries, fresh or frozen (unthawed)
-
1
medium banana, ripe but not soft, cut into blueberry-sized chunks
-
1/4 cup
turbinado sugar
Directions
-
Preheat oven to 350ºF. Generously butter the wells of a 12-cup muffin pan. Set aside.
-
In a large bowl, whisk together the sugar, oil, buttermilk, eggs, vanilla, and salt until well combined. Set aside.
-
In another bowl, whisk together the flours, baking powder, baking soda, and cinnamon.
-
Add the dry mixture to the wet mixture. Fold/mix gently so that there are still some large patches of dry mix are still visible.
-
Scatter the blueberries and banana over the top of the batter. Continue to fold gently until ingredients are just combined, taking care not to overmix the batter.
-
Divide batter evenly among the muffin cups, filling them to the top. Sprinkle a single layer of turbinado sugar over the surface of each muffin.
-
Bake for 20-25 minutes, rotating the pan after 10 minutes. The muffins are ready when the tops are firm and golden and a cake tester tests clean. Take care not to overcook.
-
Remove from the muffins from the oven and allow them to cool for a few minutes. Finish cooling them out of the pan on a cooling rack.
-
Eat them warm. With a little butter, of course.
See what other Food52ers are saying.