I can’t remember the last time I made muffins. And you know what, that is just a shame!
Muffins are one of my favorite breakfast treats and afternoon snacks. During the fall I adore pouring a hot cup of coffee, grabbing a muffin and sitting on the back porch listening to the birds chirp and feeling the crisp fall air. It’s my own little quiet retreat before I face the chaos the day has to throw at me.
Now that the weather will finally be cooling off this week here in Arkansas, I couldn’t think of a better item to choose for my secret recipe club assignment.
This month I was given the blog Tea and Scones. Dorie, the writer and photographer behind Tea and Scones is a food lover after my own heart; she loves food, to eat, and baking. But, her favorite treat to bake is the scone and does she have a variety of recipes to choose from! I was extremely tempted to make one for the swap, but I had some frozen blueberries and ripe bananas on hand so I went for the muffin. But, rest assured I will be making some of her scone recipes (as well as others) so very soon.
So, let’s chat about the recipe at hand real quick. Aside from muffins, I love the combination of blueberries and bananas. They are a match made in heaven in smoothies, and I’ve had a banana blueberry bread that is amazing. So when I came across this muffin recipe I knew I had to make it!
I am so glad I did! The combination of blueberries and bananas did NOT disappoint. The bananas lent a delicious flavor to the bread as well as helped to keep it moist. And the blueberries, well, they added sweetness, as well as, bits of juiciness in each bite. These muffins are amazing and pair perfectly with a cup of hot coffee. They are also perfect to snag for a quick breakfast on the way out the door or for a sweet afternoon snack.
Banana Blueberry Muffins
*I added a streusel topping to mine, simply because I believe streusel makes EVERYTHING better. However, you may omit the streusel topping if you wish. It’s a mixture of 3 tablespoons of sugar, 3 tablespoons of brown sugar, 1/2 cup plus 3 tablespoons flour, pinch of salt, 5 tablespoons melted butter. Mix together then sprinkle over the batter before placing in the oven.
And I had your blog last month. Glad you liked these. I love making muffins almost as much as scones. Margaret
Oh my goodness, these look and sound fabulous! What a great idea to add blueberries to banana muffins – even more goodness to love! Thanks for sharing this beautiful recipe!
I love quick muffin recipes like this and you can't go wrong with banana and blueberry! Great SRC recipe!
I love banana blueberry. One of my favourite muffin flavours!
I love the combination in smoothies, but never tried them in muffins… these look perfect for breakfast! Lovely choice…
I also love the banana blueberry combination but I've never thought to do it in a muffin form. I'm sure this was absolutely delicious!
Two of my son's favorite foods! Three if you count the form of muffin.