In addition to seeing my family and playing with my big pet (does he count as a pet since he weighs over 1200lbs?!), I took full advantage of my parents’ incredible kitchen and baked up a storm. Usually I average about 1 dessert AND one breakfast goodie per day when I’m home, but since the memorial service ran late into Friday evening, baking had to wait until Saturday. I got up later than usual and lazed around (which I rarely ever do), until my Dad mentioned he was hoping for fresh scones to appear out of the oven soon – I knew that was my cue to get to work! He said he was kidding but he TOTALLY wasn’t, and I was happy to oblige.
Typically it takes me some time to decide exactly what I’m going to make, but seeing a pile of 6 quickly rotting bananas and 2 pints of blueberries in the fridge was pretty much a no-brainer. I almost never make something as basic as a blueberry muffin – not for a lack of interest, just because they strike me as so painfully plain. But I figured here the addition of bananas would yield a super moist muffin, and would make something basic that extra little more exciting. I also decided to brown the butter to enhance the banana flavor, add a subtle nutty flavor, and give the muffins some extra depth overall.
I was very pleased with this recipe, especially my decision to brown the butter and add lots of extra blueberries. My only small complaint was that the streusel topping was a teensy bit overpowering – I used dark brown sugar, and it just seemed almost a bit burnt tasting (could’ve been a baker’s mistake, or perhaps just too much molasses?) and didn’t let the banana and blueberry flavors shine through. But really, I don’t know that I’d omit the streusel, I might just cut back, or make a slightly different (read: more subtle) streusel to sprinkle over top of the muffins. I brought a plateful of the finished muffins to the neighbors down the street, and my family devoured the rest long before the weekend was over. They were that good.
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 very ripe bananas, mashed
3/4 cup sugar
1/3 cup unsalted butter, melted (and browned, if you like!)
1 large egg, at room temperature
1/2 cup blueberries (I used about a cup)
1/3 cup packed light brown sugar
2 Tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1 Tablespoon unsalted butter, diced
1) Sift together the flour, baking powder, baking soda and kosher salt. Set aside. Mash the bananas and set aside.
2) In a large mixing bowl with the paddle attachment (or a handheld mixer), mix together the mashed bananas, sugar, melted butter and egg.
3) Then slowly add in the dry ingredients until almost combined. Take a spatula to fold the ingredients together. Add in the blueberries and fold them into the batter.
4) Line a muffin pan with muffin liners. Using an ice cream scooper, scoop the muffin batter into the muffin liners. Set aside.
5) In a bowl, mix together the light brown sugar, all purpose flour and ground cinnamon. Add in the cold diced butter and use a fork to cut the butter into the other ingredients.
6) Sprinkle the topping on each muffin. Bake the muffins at 375 degrees for 18-20 minutes or until a knife inserted into the muffins comes out clean.