Blueberry Banana Muffins of Kelly Barton
Prep– Preheat oven to 425°F and line a 12-count muffin tin with paper liners. Cream Butter & Sugar – In a mixing bowl cream together 1/2 cup butter and 2/3 cup
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Cooking tools:
- Hand mixer
- Ice cream scoop
- Cooling rack
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Toothpick
- Fork
Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs, room temp, lightly beaten
- 1 cup mashed banana, from 3 medium or 2 large very ripe bananas
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour, measured correctly
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups fresh or frozen blueberries, don’t thaw if frozen
- 1 Tbsp flour, to toss blueberries
- 1-2 Tbsp coarse sugar, optional
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