Banana Blueberry Lemon Muffins
My favorite thing to make with really ripe bananas is banana bread, but this time I wanted to make something different. I was going to make plain banana muffins, but then came across this recipe on Dragon’s Kitchen and knew what had to be done. Fortunately, I had all the ingredients for these muffins, because who wants to go to the grocery store in a snow storm?
Ingredients & Directions:
- 2 1/4 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large ripe bananas, mashed
- 2 eggs
- 2/3 cup brown sugar, firmly packed
- 1/2 cup butter, melted
- 1 tablespoon vanilla
- 1 tablespoon lemon juice
- 1 cup blueberries
- 2 tablespoons grated lemon rind
- 3 tablespoons sugar
Preheat oven to 375 degrees. Line muffin pan with muffin liners. Grate your lemon now if you don’t already have some in your kitchen and set aside. Combine flour, baking powder, salt, cinnamon and 1 tablespoon of the lemon rind. Stir in dry ingredients until blended.
Beat together bananas, eggs, brown sugar, butter, lemon juice and vanilla until blended.
Fold in blueberries just until combined.
For the topping, combine sugar and remaining lemon rind in small dish.
Fill muffin liners almost to the top. Sprinkle Lemon Sugar mixture evenly over the muffins. Bake for 25-30 minutes or until golden.
These muffins were delicious. I warmed one up the next morning on a griddle with a tiny bit of butter for breakfast. Seriously, these are some of the best muffins I have ever made.
(Steven)
