Blueberry banana muffins combine the taste of two complimenting fruits into a single muffin. The culinary marriage of blueberry muffins and banana bread, blueberry banana muffins are an ideal baked good to serve for breakfast or brunch. There are many different recipes and variations of blueberry banana muffins, including whether the blueberry or the banana is the dominant flavor.
The primary flavor ingredients in blueberry banana muffins should be obvious, but the choice to let the blueberries or the bananas dominate is based on preference. Typically, when using blueberries in muffins, it is preferable to use fresh or individually frozen blueberries. Berries should be thoroughly rinsed and allowed to drain dry before adding them to muffin batter. To avoid streaking, the blueberries should be the last ingredient added to well-mixed batter. Fold the blueberries in gently with a spatula or spoon rather than with a power mixer.
The addition of a banana to a batter, whether for bread or muffins, can be done with a power mixer in desired. Bananas are peeled and mashed prior to adding to the batter in order to provide accurate measurement. The typical quantity of mashed banana added to blueberry banana muffins varies depending on desired flavor, but is typically somewhere between ½ to 1 cup (4 to 8 ounces or about 120 - 240 ml). If blueberry is the preferred taste, use approximately twice the blueberries as mashed banana.
Blueberry banana muffins incorporate two fruits with very distinct tastes. Any recipe can be used and the batter for most fruit muffin or bread recipes can be used interchangeably. Pay special attention to baking times as muffins typically bake quicker than breads. The addition of other ingredients, such as nuts or baking chips, should be considered based on the complimenting flavor to both fruits together rather than individually. To “dress” up blueberry banana muffins, experiment with crumble toppings.
Since blueberry and banana are both considered a breakfast fruit, muffins made from these two foods are especially appropriate for breakfast and brunch. They are also a very tasty accompaniment to coffee and tea. The nutrients derived from blueberries and bananas are a nice dietary health bonus and can be made even more advantageous by using them in a low-fat version muffin recipe. To create your own reduced-fat muffins, try substituting oil or shortening with low-fat yogurt or applesauce and replace some or all of the sugar with reduced calorie substitutes such as honey or agave. Muffins are very adaptable to fat and sugar substitutes, so don’t be afraid to experiment with flavors and textures.