Banana blueberry muffins
MUFFIN
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MUFFIN
EnglishCooking
This Blog is all about American Cooking thats why I named it as English Cooking.
MUFFIN
Ingredients 1 cup whole-wheat flour (spooned and leveled) 3/4 cup all-purpose flour (spooned and leveled) 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1/3 cup granulated sugar 1/3 cup packed light-brown sugar 2 large eggs 2 ripe bananas (about 1 pound) 1/3 cup reduced-fat (2 percent) milk 1 teaspoon pure vanilla extract 1 cup dried blueberries Directions Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, baking soda, and salt. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in dried blueberries. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
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