|Sour Cream Blueberry Banana Muffins|
Here is the muffin recipe that I promised. The one that Little Sister made during Mimi Camp. We chose this recipe because I had all of the ingredients here. No extra trip to the store required. And we chose it because smashing bananas is great fun when you're six!
The texture of these muffins is a little different than other muffins I've made. You can see that the tops are flat, not rounded as you might expect. But the taste? I ate three of them for breakfast two mornings in a row. (They were little, y'all. Don't judge.)
I saw the recipe on online. The pictures from the original source were thin, flat muffins, so it wasn't our mixing that made the difference. It's just how this recipe is supposed to be. Whatever the shape, we were happy with the flavor.
In the process of making these, Little Sister learned she had to wash her hands before she started and after cracking the eggs. She learned about measuring and leveling with the back of a knife. But when we got to the two bowls—one for the banana mixture and one for the flour—she exclaimed, "Oh! We're going to add the dry ingredients to the wet ingredients." Pioneer Woman and Trisha Yearwood (her favorite TV cooks) should be proud.
SOUR CREAM BLUEBERRY BANANA MUFFINS
1/2 cup butter, softened
1 cup sugar
3 overripe bananas, mashed
1/2 cup sour cream
1 teaspoon vanilla extract
1-1/2 cup all-purpose flour
1 teaspoon baking soda
1-1/2 cups blueberries
Preheat oven to 350 degrees.
In a large bowl, use a mixer on low speed to combine butter, sugar, eggs, bananas, sour cream and vanilla.
In another bowl, whisk together flour and baking soda to combine. Gradually add the flour to the banana mixture and mix until combined.
Gently fold in blueberries.
Grease muffin tins, or use paper liners. Spoon batter into cups (about 1/4 cup each) into tins.
Bake at 350 degrees for 17-22 minutes, or until golden brown.
The recipe said it made 24 muffins. We got 22 muffins.
Our batter was almost a liquid instead of a thick batter. I went back and found the online recipe post and asked the author how she measured her flour. I am in the "gently scoop into measuring cup and level." But she said she just scooped it up out of the canister. That would give you a little more flour and a thicker batter. Next time I'll do it that way. And one day I'm measuring one cup of flour both ways and will weigh each cup to see how much difference there is. Yep, I'm a kitchen nerd like that.