"Hey Mom! You out there? This is a special breakfast, just for you! Except...well...you weren't here. So I ate it. Sorry 'bout that! Happy Mother's Day!
Love, Kristin. :-)"
These muffins are excellent. The banana gives them incredible moistness, and the buttermilk adds a whole new depth of flavor. Mom, you would have loved them.
Start with two very ripe bananas. Mine are almost too ripe...almost.
In another bowl, combine the sugar and butter.
Then, throw in the other wet ingredients - the bananas, buttermilk, egg, etc.
Add the dry ingredients and mix well. Then add a cup of blueberries (if you use frozen blueberries, don't thaw first.)
Spoon the batter into greased muffin tins. You want each muffin tin to be about 2/3 full.
Bake at 350 degrees for 20-30 minutes, or until lightly browned. Enjoy!
Blueberry Banana Muffins
1/2 cup butter, softened
1 1/2 cup sugar
2 ripe bananas, mashed
1/4 cup buttermilk
1 t. vanilla
1 3/4 cup flour
1 t. baking powder
1/4 t. salt
1/4 t. baking soda1-2 cups blueberries, fresh or frozen
Cream butter and sugar. Add eggs, bananas, buttermilk and vanilla, and mix well. Add the dry ingredients, mixing until well combined. Fold in the blueberries gently with a spoon. Pour batter into greased muffin tins so that each is 2/3 full. Bake at 350 degrees for 20-30 minutes, or until lightly browned. Makes approximately 18 muffins.
Nutrition: 180 calories, 6g fat, 3g saturated fat, 0g trans fat, 37mg cholesterol, 117mg sodium, 30g carbs, 1g fiber, 19g sugar, 2g protein, 4% vit. A, 2% vit. C, 3% calcium, 4% iron.
Mother's Day Brunch
What did you make for Mother's Day brunch? Link it up here!