A hint of almond brings out the flavors of these delicate and light blueberry and banana muffins.
Let's make big bakery style muffins!
I did a little frig foraging today and found some blueberries that needed to be used along with a very ripe banana. Since the banana was way passed it's prime something baked was in order. Muffins it is! There's nothing better on the weekend than a hot bakery style muffin. Especially one that is bursting with blueberries! I added the banana for flavor and and the addition of almond extract enhances the blueberries.
Another change to my basic muffin recipe was to use Coconut sugar. This lends a more earthy flavor and a darker coloring to the muffing than regular sugar. It also has the added benefit of having a lower glycemic index. If you would like to use regular sugar in it's place you can do so without any issues. The muffins will turn out delicious either way!
How do you get a high rise on your muffins?
The temperature in which you bake your muffins has a lot to do with how they rise. To get that beautiful high domed tops you need to have a slightly hotter oven than normal. This helps the muffins have a rapid rise as they bake. I always cook my muffins at 400 degrees Fahrenheit which lends to a beautiful finished product.
How to make the perfect muffin?
→ Follow this tip: The muffin method is a standard 2 bowl procedure of mixing ingredients together in a specific order. Start by mixing the dry ingredients together in one bowl, and the wet ingredients in another bowl. Then the wet ingredients are added to the dry ingredients and stirred together until just mixed. If you still see small lumps after combining, that is ok! You don't want to over mix which will over develop the gluten. By gently and minimally mixing you will get that nice crumb particular to a muffin.
Muffins are meant to be pillow-soft, light, and airy. If you follow these tips your muffins will turn out just perfect!.
Enjoy!
Bakery Style Almond Blueberry Banana Muffins
yield: 6
1 large ripe banana, mashed
1 large egg
1/2 c 2% milk
1/4 c canola oil
1 tsp almond extract
1 1/2 c flour
1/2 c coconut sugar
2 tsp baking powder
1/2 tsp salt
3/4 - 1 c fresh blueberries
Preheat oven to 400 degrees. Spray a muffin tin with non-stick cooking spray and set aside.
In a large bowl mash the banana. Add the egg, milk, oil, and almond extract. Mix together using a whisk to completely incorporate.
Add the flour, sugar, baking powder, and salt to the egg mixture. Stir just until combined. Do not over mix. Toss blueberries with 1 Tablespoon of flour. Fold in the blueberries just until combined.
Using a cookie scoop, add batter to the prepared muffin tins. Bake 18-20 minutes. Remove from the oven and allow to cool 5-10 minutes in the tin. Serve warm or at room temperature.
Muffins are meant to be pillow-soft, light, and airy. If you follow these tips your muffins will turn out just perfect!.
Enjoy!
Bakery Style Almond Blueberry Banana Muffins
yield: 6
1 large ripe banana, mashed
1 large egg
1/2 c 2% milk
1/4 c canola oil
1 tsp almond extract
1 1/2 c flour
1/2 c coconut sugar
2 tsp baking powder
1/2 tsp salt
3/4 - 1 c fresh blueberries
Preheat oven to 400 degrees. Spray a muffin tin with non-stick cooking spray and set aside.
In a large bowl mash the banana. Add the egg, milk, oil, and almond extract. Mix together using a whisk to completely incorporate.
Add the flour, sugar, baking powder, and salt to the egg mixture. Stir just until combined. Do not over mix. Toss blueberries with 1 Tablespoon of flour. Fold in the blueberries just until combined.
Using a cookie scoop, add batter to the prepared muffin tins. Bake 18-20 minutes. Remove from the oven and allow to cool 5-10 minutes in the tin. Serve warm or at room temperature.
