I am home for the weekend. It is snowing. I was hungry.
Solution? These Banana Blueberry Muffins with a Demerara sugar crunch topping. A one-bowl, dangerously good muffin, perfect for a last minute brunch or snow-day treat.
Adapted from Serious Eats, I used dark brown sugar for a deeper molasses flavor and added a half teaspoon of vanilla extract because…uh…everything is better with vanilla. I also sprinkled these muffins with a hefty topping of a Demerara sugar and cinnamon mixture. And unlike the original recipe’s yield of a dozen muffins, my batch perfectly made sixteen muffins.
Blueberry Banana Muffins
Adapted from Serious Eats
Makes 16 muffins
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup dark brown sugar
1/2 tsp vanilla extract
3 ripe bananas, mashed
1/3 cup vegetable oil
2 cups fresh blueberries
Preheat oven to 350 degrees. Grease muffin tin with butter or cooking spray.
In medium sized bowl, combine flour, baking powder, soda and salt. Add eggs to mixture, then sugar–beat well to combine. Stir in vanilla, bananas, and oil. Gently fold in blueberries.
Pour batter into greased muffin tin, filling cups 3/4 of the way full. Bake for 20 minutes, until an inserted toothpick comes out clean.