These muffins are moist, flavorful, and delicious in spite of an error that I made while creating them! More on that, later.
BLUEBERRY MUFFINS WITH BANANA
1/2 cup soft butter
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup mashed banana (about 1 medium-size banana)
2 cups all-purpose flour
1/2 cup vanilla almond milk
1 tablespoon toasted wheat germ
1/2 teaspoon ground nutmeg
2 cups blueberries (fresh blueberries or frozen berries that have been thawed and rinsed)
For topping: Combine toasted wheat germ and sugar…about a tablespoon of each
- Preheat oven to 375 degrees F. Spray a 12 muffin pan with cooking spray or line with paper baking cups.
- Beat the butter and sugar in a medium bowl until light and fluffy. Beat in the eggs, one at a time, then add the vanilla, baking powder and salt.
- Mix in the mashed banana, nutmeg and toasted wheat germ,
- Alternate adding the flour and the almond milk, folding gently with each addition.
- Fold in the blueberries.
- Scoop the batter into the muffin cups and sprinkle each generously with the toasted wheat germ and sugar.
Bake for 25 minutes until the tops are golden. Remove the muffins to a cooling rack and allow them to cool for about 15 minutes. If you’ve used paper baking cups, they’ll be easier to remove if the muffins are cool.
So…what was my error?
Well, the nutmeg, toasted wheat germ and a tablespoon of sugar were supposed to be the topping.
A few seconds after I slid them into the oven, I realized that I had not added the last of the vanilla almond milk. Argghhhh!! No wonder the batter was stiff!
So, I scraped the batter back into the bowl, added the rest of the almond milk, washed the muffin pans, re-scooped the batter into the paper baking cups, sprinkled them with more toasted wheat germ and sugar (omitting additional nutmeg) and slid them into the oven.
I fully expected the batter to sink in the center of each muffin. That happens sometimes when you’ve mixed the batter too much. At the very least, I expected them to be heavy.
I was wrong…they were light and fluffy and quite delicious! The nutmeg and toasted wheat germ were barely noticeable but I’m convinced that they added to the richness of the muffins.
This recipe is a keeper.
Inspired by: A recipe called “The Best Blueberry Muffins” from the book Muffins a great little cookbook by Elizabeth Alston.