Each year our kiddos enroll in 4-H. Last year our girls entered in the “foods” category. Our Hannah entered Bananaberry Muffins, a recipe from a dear friend and fellow blogger, Karla, over at The Culinary Enthusiast. These muffins got glowing remarks from the judge and are a common breakfast food at our house at least once a week! Enjoy!
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/3 cup butter, room temperature
2 eggs
1 cup mashed ripe bananas (I used two medium-sized bananas.)
1 teaspoon vanilla
1 cup fresh blueberries – rinse and pat dry (You can use frozen, but rinse them to thaw and then dry with a paper towel.)
Directions:
Preheat oven to 350 degrees and spray or grease muffin tin.
Place butter, eggs, bananas and vanilla in stand mixer. Mix on low until just combined.
Sift flour, baking powder, salt and sugar together with a wire whisk in a separate bowl.
Add dry mixture to the wet mixture in the mixer. Mix on low until just combined.
Fold in blueberries with a wooden spoon or spatula. Reserve some to place on the tops.
Bake for about 25 minutes or until toothpick inserted comes out clean.
Serve while still warm with butter.
Makes 12 wonderfully delicious muffins.
