In Maine, where Sally and I are visiting my mom and sister and dad, it's minus 9. Today is the kind of day where I look for excuses to turn on the oven. Need a piece of bread toasted? We should probably crank the oven on. Garlic for the salad dressing? Let's roast it. In that spirit, we're having homemade pizza for dinner tonight, and for breakfast tomorrow, I want to recommend these blueberry muffins.
I printed them out from 101cookbooks.com the day Heidi posted them. It was two days after my mother's 60th birthday last March, and I just the other day got around to baking them, which tells you something about the height of the recipe pile I keep in our kitchen. It is mammoth.
I'm glad I finally unearthed these, because they are keepers. They're kind of like a cross between banana bread and blueberry muffins, which is pretty much the best breakfast goodie union I can imagine. You mix whole grain flour with muscovado sugar, frozen blueberries, butter, and mashed bananas. Then you pour the batter into tins, sprinkle blueberries and cinnamon on top, and pour the extra batter into a small loaf pan. Finally, you bake. They don't need long—15, maybe 20 minutes—and then you're ready to pull them out, spread them with butter, and feel the warmth spread from mouth to belly, belly to limbs.
BLUEBERRY-BANANA MUFFINS WITH SPELT FLOUR
I used frozen wild Maine blueberries here, but high bush would also work, as would fresh in season. I think you could use just about any kind of berries—blackberries would be especially amazing. You can also sub whole wheat flour for the spelt flour. Finally, I used muscovado sugar because I was looking for the least refined option, but brown sugar would work just fine. This recipe makes 1 and 1/2 dozen muffins, or a dozen muffins and a small loaf of breakfast bread.
3 and 1/2 cups spelt flour
1/2 cup firmly packed muscovado sugar
3/4 teaspoon fine grain sea salt
1/2 teaspoon baking soda
2 teaspoons baking powder
2 ripe bananas, mashed
1 cup yogurt
1 cup whole milk
1 teaspoon vanilla extract
1 stick (1/2 cup) butter, melted and cooled slightly
1 cup frozen blueberries, plus more for topping
cinnamon, for sprinkling
Preheat the oven to 400 degrees F. Line a muffin tin with baking cups, and grease a small loaf pan if you're using it. In a small bowl, whisk together the flour, sugar, salt, baking soda and baking powder.
In another bowl, combine the bananas, yogurt, milk, eggs, vanilla, and melted butter.
Stir the blueberries in with the dry ingredients, then pour the wet ingredients in and mix until just barely combined. Pour the batter into the muffin tins until they're almost full and then pour the extra into the loaf pan, if using. Sprinkle the tops of the muffins and loaf with extra blueberries and a little bit of cinnamon. Bake for 25-40 minutes, depending on the size of your muffins and/or loaf. they are done when they're golden on top and a cake tester comes out clean. Cool for 15-20 minutes before digging in.