Banana Blueberry Muffins
4 servings
30 minutes
Banana-blueberry muffins are a delightful combination of sweet ripe bananas and juicy blueberries encased in soft, fragrant dough. Although they are listed as part of Chinese cuisine, their taste resembles classic Western baked goods with a fruity twist. The history of such muffins traces back to culinary traditions where fruit additions were used to create natural sweetness and moisture in the dough. These muffins are perfect for both morning breakfast and cozy tea time. The gentle aroma of cinnamon and nutmeg complements the rich flavor of bananas, while blueberries add a slight tartness and refreshing aftertaste. Baked to a golden crust, they make a wonderful treat that is easy to prepare and enjoyable at any time of day.
1
Preheat the oven to 200 degrees. Grease 12 muffin cups with butter or place a paper liner in each.
2
In a large bowl, mix buttermilk, brown sugar, vegetable oil, and lightly beaten eggs. Add peeled and mashed bananas. Mix well.
- Buttermilk: 0.8 glass
- Brown sugar: 0.8 glass
- Vegetable oil: 0.3 glass
- Chicken egg (large): 2 pieces
- Bananas: 3 pieces
3
In a small bowl, mix both flours, baking powder, cinnamon, baking soda, salt, and nutmeg.
- Coarse-ground flour: 1.3 glass
- Wheat flour: 1 glass
- Baking powder (raising agent): 1.5 teaspoon
- Ground cinnamon: 0.8 teaspoon
- Salt: 0.5 teaspoon
- Baking soda: 0.5 teaspoon
- Ground nutmeg: 0.3 teaspoon
4
Mix the dry ingredients with the egg mixture and add blueberries. Gently stir.
- Blueberry: 1.3 glass
5
Pour the batter into molds and bake for 20-25 minutes until cooked and golden.
