I bake banana bread often, thanks to my little family’s inability to eat a bunch of bananas before they get too ripe. This year I wanted to change up my usual recipe for summer. Aside from the wild raspberries that grow on our property, blueberries are my favorite seasonal fruit. The mildly tart berries balance out the sweetness of the bananas for a mellow, perfectly sized summer treat, enjoyed best with iced tea or juice for the little ones.
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1 1/4 cups whole wheat flour
1 1/4 cups unbleached all-purpose flour
1 cup sugar, plus extra for sprinkling (optional)
3 1/2 tsp. baking powder
1 tsp. salt
3/4 cup milk
3 1/2 tbsp. vegetable oil
3 overly ripe bananas (they should be past the freckle stage—think mostly brown peels)
1 cup blueberries
Preheat oven to 350 degrees F.
Line two muffin pans (standard cupcake-sized pans) with cupcake liners, or grease and flour the pans.
In a medium-sized bowl, combine flour, sugar, baking powder and salt. Add milk, egg and vegetable oil and mix well.
Using your hands or a knife, break apart your bananas into quarter-size chunks. Add them to the mixture and stir vigorously so they break down a little bit and meld with the batter.
Gently fold in the blueberries, half a cup at a time.
Fill muffin cups 3/4 full and sprinkle tops with sugar (optional.) Bake at 350 degrees F for about 20-25 minutes, depending on the individual oven and the type of muffin pans. Darker pans bake several minutes faster.
When done, muffin tops will be very lightly browned and a toothpick inserted in a muffin’s center will come out mostly clean.
Allow to cool for 1-2 minutes before transferring muffins to a cooling rack.
Yields 20 muffins.
Kelly Patla is a stay-at-home mom, freelance writer, knitter and crafter (among other things) living with her husband and son in rural Bucks County, Pennsylvania. She writes about how she creates her family home and her family’s adventures at home on her seasonal blog Creating a Family Home. She also sells her crafts and original knitting patterns in her Etsy shop.