Blueberry Banana Muffins

Blueberry Banana Muffins

I made a dozen of these light, fluffy, super sweet and moist muffins one morning before my husband left for work.  He took 3 to work and then my 2 year old daughter and I… okay, mostly me… ate the rest of these scrumptious banana blueberry muffins before he returned home.  He walked through the door, gave us hugs and kisses, and then quickly walked to the kitchen.  When he saw the empty cooling rack, he disappointingly asked, “there are no more muffins?”  I apologized and said I couldn’t resist them because they were so good.  He corrected me by saying, “honey, they weren’t good.  They were incredible!”  Looks like I’ll be making 2 dozen next time.     Instead of putting whole blueberries in my muffins, I like to coarsely chop them in my Vitamix on the lowest setting.     I know, I know.   You’re getting tired of me expressing how muffins bring me pure delight!  How can they not?  A sweet, moist, fluffy little package for breakfast would bring anyone pure joy, right?  Well, make these banana blueberry muffins and tell me I’m not right.   In order to get these muffins just perfect, you need the right flour (don’t worry, I’ve already figured it out for you).  I’ve tried several different whole wheat flours… organic, freshly ground, white whole wheat, etc.  Whole wheat flour is denser than all-purpose flour and can leave your muffins resembling a brick if you don’t use the correct flour.  I’m assuming you want appealing and velvety muffins and not bricks for breakfast.  So, I recommend using whole wheat pastry flour.  This...

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