I go a little crazy during berry season. One trip to the greenmarket, or even Whole Foods, and I suddenly find myself with pints and pints of berries that often end up rotting in my fridge due to a very busy summer. You can only eat so many berries on their own before you hit a wall.
Which is why baking is the perfect excuse to use them up. Especially when the temperature finally goes down to a cool 84 degrees and your apartment no longer feels like a very humid furnace.
These were supposed to just be blueberry muffins, but I had some seriously old fruit in my apartment…a banana. Luckily, rotting bananas work themselves just perfectly into baked goods. Seriously, you can’t bake with a ripe banana if you want to taste it at all. Also luckily, bananas and blueberries go together excellently. Plus they both start with B, and who doesn’t love a recipe with a little alliteration?
Just me? Ignore my geek-out and trust me that these muffins are delicious. They’re adapted from a Smitten Kitchen recipe, and if anyone gets her recipes just right, it’s Deb. Normally I’d never mess with her measurements, but her muffins were just blueberry, and I needed to get some banana in there. I also swapped out some all-purpose flour for whole wheat flour, which adds a really great nuttiness without tasting too healthy (and gives a nutty flavor without making them off-limits for nut allergy peeps). Also, by swapping out some sour cream for banana, these are already pretty not-that-bad for you!, so you can definitely eat two or seven and not feel bad about it.
Banana Blueberry Muffins (makes 10, adapted from Smitten Kitchen)
1 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1/2 cup sugar
1 over-ripe banana, mashed (should be about 1/4 to 1/3 cup worth)
1/2 cup reduced-fat sour cream
3/4 cup blueberries, rinsed and drained
Preheat oven to 375 degrees and line a muffin tin with liners. In a medium bowl, whisk together flours, baking powder, baking soda, and salt. Set aside. Place mashed banana in a measuring cup, and top with sour cream to reach 3/4 cup (this may mean you have a bit of sour cream left over, if your banana was large). Set aside.
In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy, about 4 minutes. Add egg and beat until well combined. Scrape down sides of bowl and add sour cream and banana, then beat until well combined. Scrape bowl again and add half of flour mixture and mix on low speed until just combined, then do the same with the other half of the flour. Fold in blueberries with a rubber spatula, taking care to fold in any flour that didn’t get mixed in.
Divide batter evenly among lined muffin tin and bake for 25 minutes, until muffins are golden and a toothpick inserted into one comes out clean (molten blueberry is okay). Let cool on rack until cool enough not to burn your mouth, and dig in.