These Banana Blueberry Muffins were sort of created by accident… Well, they were and they weren’t. One thing’s for sure: I certainly didn’t mean for them to be fat free!
Let me explain…
My baby grand-daughter was coming to spend the weekend at home and I decided to create a muffin just for her, using her two ultimate favorite fruits in the whole wide world: bananas and blueberries. Seriously, to say that the little one loves blueberries would be an understatement. I’ve never seen anyone show such passion for these tiny berries: she will literally inhale a full pint of them in under 5 minutes, if you’ll let her.
So anyway, I decided to make these muffins for her, but when I wrote the recipe, I totally forgot to add fat to my list of ingredients. Normally, I would’ve added some kind of oil to the recipe, because fat plays a major role in the overall texture of baked goods, you know…
I didn’t realize my omission until I took the muffins out of the oven. Just by looking at them I could tell that something was wrong. They didn’t have any sheen to them whatsoever and had “poofed” fairly unevenly. I was so disappointed that I cut my photo session real short, labeled them as “FAIL” and put the things away to cool, thinking I’d still feed them to the babe, see if she’d like them…
But then I had a taste and OMG LO AND BEHOLD, I totally ADORED the little miscreants! And so did the babe! Never before had I seen her eat a whole muffin in so little time and then ask for more!!! These things, they’re absolutely awesome. They have a texture that feels like a cross between a cake and a soft roll. They’re chewy and soft and tender and moist and so very more-ish! And their flavor is simply fantastic! They’re really not overly sweet, the banana comes through very subtly, leaving all the room for the blueberries to truly shine. They’re totally super duper summery fresh!
You know I have a rule to never ever post a recipe that I wouldn’t consider making again, even if I thought that other people might actually like it or benefit from it. If I’m not happy with something, it simply doesn’t make it here.
Would I be making these muffins again, exactly as written, without changing a single thing to the recipe? Abso-friggin-lutely!
I will, however, have to give them a try with an added 1/2 cup of coconut oil. Just to see what it says…
In a large mixing bowl, combine the dry ingredients and mix well with a flat whisk until evenly combined. Set aside.
In a separate bowl, combine the honey, plain yogurt and buttermilk
Whisk the yogurt, honey and buttermilk until well combined and then add the eggs and mashed bananas;
Beat for about 1 minute, until very well combined.
Throw in the dry ingredients, but save a few tablespoons in the bowl; we will use that later to coat the blueberries…
Mix delicately with a rubber spatula until the dry ingredients are well incorporated.
Now put the blueberries in the bowl that has the few tablespoons of flour in it and toss them until they are completely coated. This simple precaution will ensure that the blueberries don’t ALL sink straight to the bottom of the muffins.
Add the blueberries to the batter and stir very delicately until they’re just incorporated, no more.
Divide the batter equally between the 12 muffin cups. The holes will be filled all the way to the top and that’s completely normal. Don’t worry, that batter won’t be spilling all over the place, trust me. It’ll only poof up into [perhaps oddly] mushroom shaped domes, because we’ll shock it by throwing it into a VERY hot oven, and then decrease the temperature to finish baking the muffins.
So place that pan in a 425°F oven for 5 minutes and then lower the oven temperature to 375°F. Continue baking for another 15 minutes, or until the tops get nice and golden brown and a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool for a few seconds in the pan and then remove them to a cooling rack to cool completely.
Store in a cool dry place in an airtight container for up to a week.
- 1 cup (250g | 8.8oz) mashed very ripe banana (about 2 large)
- ½ cup (170g | 5.9oz) unpasteurized honey
- ½ cup plain Greek yogurt
- ¾ cup (180ml) buttermilk
- 2 large eggs
- 3 cups (420g | 15oz) whole wheat flour
- 1 tbsp baking powder
- 1-1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp Himalayan salt
- 1-1/2 cup (225g | 7.9oz) fresh blueberries
- Preheat the oven to 425°F; grease and flour a 12 hole muffin pan or line with parchment paper cups
- In a large mixing bowl, combine the dry ingredients and mix well with a flat whisk until evenly combined. Set aside.
- In a separate bowl, combine the honey, plain yogurt and buttermilk and whisk until well combined.
- Add the eggs and mashed bananas beat for about 1 minute, until very well combined.
- Throw in the dry ingredients, but save a few tablespoons in the bowl; mix delicately with a rubber spatula until well incorporated
- Put the blueberries in the bowl with the few tablespoons of flour and toss them until they are completely coated. Add the blueberries to the batter and stir very delicately until just incorporated, no more.
- Divide the batter equally between the 12 muffin cups. The holes will be filled all the way to the top and that's completely normal.
- Place the pan in the 425°F oven for 5 minutes and then lower the oven temperature to 375°F. Bake for another 15 minutes, or until the tops are nice and golden brown and a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool for a few seconds in the pan and then remove them to a cooling rack to cool completely.
- Store in a cool dry place in an airtight container for up to a week.