Blueberry banana muffins

i’ve based this on Heidi Swanson’s Espresso Banana Muffins from Super Natural Foods. The pup gets a little plain yogurt to help his digestive system and make his coat pretty. this is a great opportunity for me to not have to freeze the stuff left over from the muffins. it was almost a disaster. i got the eggs out then forgot to put them in, wondering why the mix was soo dry. the eggs were hiding on the far side of my mixing bowl. bad eggs. i added extra yogurt before realizing the eggs were missing. according to Heidi’s recipe you end up with 12 muffins I always end up with at least 20.

Blueberry Banana Muffins

1 1/3c wheat flour*
1/3c wheat bran*
1/3c mesquite flour*
2 teaspoons baking powder
1/2 teaspoon fine grain sea salt
1 1/4c walnuts (I left these out this time around, no walnuts or pecans in the house but they would be tasty!)
4 tablespoons unsalted butter, at room temperature~
2 tablespoons flax meal~
3/4c natural cane sugar (or white sugar)
2 large eggs (don’t forget these!!)
2 teaspoons vanilla extract
1c plain yogurt
3/4c mashed ripe banana (this was one large)
3/4c blueberries (approximately 1 4.4oz container)

*you can also just use 2 cups of wheat flour
~or 6 tablespoons of butter

preheat oven to 375°F. line muffin tins with paper liners or spray with non-stick spray

I’m going to start you with the liquid/sugar stuffs. to only use one bowl. I’m all about eliminating dishes, sometimes to my demise.

in a large bowl, cream butter until light and fluffy. add flax meal and sugar mixing well. next add the eggs one at a time. ok here i always fail. i keep stick butter in the freezer and well. there it generally stays until i go oh, crap.. i need how ever many tablespoons of butter. then it gets microwaved for ~25 seconds on half power and generally does ok.

add vanilla, yogurt, mashed banana and blueberries. blend gently.

when you measure the wheat flour out add the baking powder and salt, mix this a little. (otherwise you will have clumps of baking powder and salt.

add these to the wet mix and combine until just blended– too much means tough muffins. nobody likes tough muffin.

spoon into muffin tins accordingly, fuller if you like bigger muffins, less if you like smaller muffins.

bake for ~20-25 minutes.

so these ended up so moist I’d call them wet. they were more durable and the muffin papers more peelable after they cooled. but what fun is that?

Flours. I hardly ever use just one kind of flour especially if it is just wheat. Mesquite flour. I dont know where to begin about it. if i make anything sweet i substitute some in. I’m working on a post about Mesquite but i’m finding it difficult to justify the “special” flour other than its just DAMN GOOD.