Monday, October 5, 2009

Banana Blueberry Muffins

Guest Post from Mpls I -
Courtesy my brother and sister-in-law

Shortening (we use vegetable shortening)1/2 cup
Sugar 1 cup
Eggs 2
Sour milk (add two teaspoons lemon juice to milk to make sour)- ¼ cup
Baking soda 1 tsp
Vanilla 1 tsp
Salt pinch
Ripe bananas -2 large mashed ( the bananas should be over ripe and soft, ideal way to use those fruits that you cannot eat!! Do not use firm bananas)
Flour -2 cups
1 cup blueberries or 1/2 cup walnuts (fold in later)

Mix in order given -
Beat ingredients until all are completely mixed.

Fold the blueberries or walnuts in (drop gently into batter and slowly using a spatula mix it into the batter

Grease a muffin container with butter or spray mix.

Turn the oven on to 350 degrees and then bake

(for approximately 18 minutes if blueberries are frozen - if fresh or using walnuts, check muffins after 15 minutes by poking a toothpick in and seeing if it comes out clean)
If done, remove immediately from muffin tin. Leaving them sit in there even outside the oven will make them dry.

If using a bread pan, bake for at least 25-30 minutes at a minimum. With frozen blueberries, it may even need baking up to 40 minutes.

Delicious banana-blueberry muffins are ready!


  1. I LOVE blueberry muffins and gee whiz...we are all out of muffins right now. Guess you inspired me to bake some when I get home after work.....thanks alot! seriously....I think I shall have to pick up some blueberries when I return home and whip these make it look so simple.

  2. Muffins has come out so well!


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