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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.
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Thursday, June 18, 2015
Sometimes I make double batches and fully bake, then let them cool and you can freeze them for up to 3 months in a freezer storage container or plastic freezer bag. If you like honey butter, I highly suggest drizzling melted honey butter of the tops. YUMMY!
Homemade Banana Blueberry Muffins Recipe
2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 large (or 4 small) ripe bananas
1/2 cup small dried blueberries
1/2 cup Domino Light Sugar
1 1/2 sticks unsalted butter, melted and cooled
2 large eggs
1 1/2 tsp. vanilla extract
Preheat the oven to 350 degrees F. Lightly grease two 12-cup muffin pans, or line with paper baking cups, set aside.
In a medium sized mixing bowl, combine the flour, baking soda, baking powder and salt. In a large mixing bowl, with an electric mixer on medium speed, combine the peeled bananas and Domino Light Sugar, beating for about 3 minutes. Add the melted butter, large eggs and the vanilla extract, beat well. Reduce the speed and gradually add the dry ingredients, mixing until just combined. Fold in the small dried natural blueberries.
Spoon the muffin batter into the prepared muffin cups until three quarters of the way full. Bake for 15-17 minutes or until a toothpick inserted in center of muffin comes out clean. Let muffins cool and then store in an airtight container in the refrigerator for up to one week.