One of my very best friends in college once gave me a recipe for the most delicious banana bread ever! It has not been over 10 years and over time, we have tweaked the recipe a bit. But it is still written on the very same paper and has the very same memories of the first time I made it. These muffins are always a favorite of my kids. They are light and fluffy but dense with flavor. Sometimes I will even add a few chocolate chips as a special treat.
If you follow my meal plans, you will see that I make them very often on a Sunday so that we have them for a quick snack or breakfast throughout the week. My favorite way to enjoy them? With a cup of tea warmed up at night!
I hope you enjoy these as much as we do!
Banana Blueberry muffins
Makes ~24 muffins
1 cup of butter (I use Kerrygold)
4 eggs straight from the farm
1 tsp vanilla
2 cups mashed bananas (I always use the overripe ones on the counter)
3 1/2 cups flour
1 1/3 cup sugar
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups washed and drained blueberries
Whisk together butter, eggs, vanilla, and mashed banana.
In a separate bowl mix dry ingredients.
Add dry ingredients to the wet ingredients and mix in vanilla until all just blended.
Fold in blueberries.
Bake at 350 degrees for 18 minutes until slightly browned on top.