Many of the markets this time of year (particularly those in slighter warmer climates) are positively brimming with berries - including the king of all berries, the crown-topped, antioxidant packed blueberry.

These moist and delicious, nut-spiked, banana blueberry muffins are made with white whole wheat flour and a yogurt base. You can make them with traditional all-purpose flour as well, but we encourage you to seek out and try the wonderful white whole wheat flours now widely available in stores (King Arthur and Bob's Red Mill). Enjoy them hot out of the oven.

BANANA BLUEBERRY MUFFIN RECIPE

2 cups white whole-wheat flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon salt
1 cup toasted walnuts, chopped
6 tablespoons unsalted butter
3/4 cup natural cane sugar
2 large organic eggs
2 teaspoons vanilla extract
1 cup plain yogurt
1 cup mashed overripe bananas (about 2 bananas)
1 cup fresh blueberries, toss in a bit of flour to keep them from sinking while baking

Heat oven to 375 and line 12 muffin cups with paper liners.

Combine flour, baking powder, salt, and 3/4 cup of the walnuts in a bowl and whisk to combine.

In a separate bowl using a mixer, cream butter until light and fluffy. Beat in sugar and eggs, one at a time. Stir in vanilla, yogurt and mashed bananas, then gently mix in dry ingredients; over mixing will result in tough muffins. Fold in the blueberries.

Spoon batter into prepared muffin tin (an ice-cream scoop works well here), top with remaining 1/4 cup walnuts, bake until golden, about 25 minutes. Fill cups two-thirds full for regular muffins or to brim for a big-topped version. Spinkle with a bit of sugar here for a nice bit of swee crusted goodness. Cool for a couple minutes, then turn out onto a wire rack to cool completely.

Makes a dozen muffins.

Comments (2) | May 26 - 12:45 PM

category: Recipes