blubs and bananas

Blueberry Lemon Muffins w/Glaze
& Banana-Oatmeal Chocolate Chip Muffins


Henry and I got a bit muffin-baking crazy the other day and whipped out these two different batches. Blueberries in my fridge were reaching the almost-too-ripe-to-eat point and then the bananas on my counter were getting stinky-brown. Hence, the result was two different recipes and forty-something muffins later. I'm stuffed.


Blueberry Lemon Muffins

1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
6 Tbsp unsalted butter, softened
1 cup sugar
2 eggs
2 tsp lemon rind
1/2 cup milk
1 cup fresh blueberries

3 tbsp fresh lemon juice
1/3 cup sugar

1 cup powdered sugar
Juice of one or two lemons

Combine the flour, baking powder, and salt in a small bowl. Set aside. Beat butter with 1 cup sugar until light and fluffy in another bowl. Add eggs, just one at a time, until well incorporated. Add the lemon rind, and then, alternating with milk, add flour mixture and be sure to end with the flour mixture. Gently fold in blueberries without over-mixing (if you sprinkle a bit of flour to the blueberries before adding to mixture, it will help prevent the blubs from sinking to the bottom of the bowl and finished product).

Spoon batter into greased muffin tins. Bake at 325 until just done (do the toothpick test in one to see). Remove and place on wire rack to cool slightly. Bring lemon juice and 1/3 cup sugar to a boil. Pierce each cupcake with a few holes and spoon mixture over each. Let cool in pan. Mix powdered sugar with juice of one or two lemons (until you have a thin glaze-like consistency). Pour a spoonful over each cooled muffin.


Oatmeal Banana with Chocolate Chip

1 egg
1/3 cup vegetable oil
3/4 cup sugar
3 medium bananas, about 1 1/3 cups, mashed
2 cups whole wheat or all-purpose flour
1/2 cup oats
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2-1 cup semi-sweet chocolate chips (mix these with just a touch of flour to prevent sinking)

In a large mixing bowl, beat the egg, oil, and sugar until smooth. Stir in mashed bananas. Combine the flour, oats, baking soda, baking powder, and salt. Stir into the banana mixture and mix just until moistened (don't overmix!). Fold in the lovely chocolate chippers.

Fill greased muffin tins with batter and bake at 350 for about 18-20 minutes. Cool on a wire rack in pan for 5 minutes, then remove and let cool completely.