I took a "super quick transition to a new website that became a painfully long and frustrating experience," type of break from blogging in hopes of a new and improved website. The only thing that happened was... well, nothing. My recipes, however, are in no need of improvement. The website... eh, we'll get there someday.
I am done trying to be all tech savvy and have learned that the IT world is nowhere near as exciting as my kitchen. In fact, there was a short period of time I started to re-think my college degree and wondered if the computer/IT world was what I should have done. Nope, that little miserable experience ensures me I was not meant for that field!!
To end this Tuesday and get back on track with my blogging, I am offering up these beautiful blueberry banana muffins as an "I'm sorry," for leaving everyone behind. I hope you enjoy how easy and wonderful they are.
Ahhhh... it's good to be back!
Banana Blueberry Muffins
Makes: Twelve (12) Muffins
3 large ripe bananas
3/4 cup Sugar
1 egg (whisked)
1/3 cup butter (melted)
2 cups blueberries
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups all-purpose flour
Preheat oven to 375°F and grease 12 muffin tins or line them with baking cups.
Combine baking soda, baking powder, salt, and flour in a separate bowl, mix together, and set aside.
Mash bananas in the bowl of an electric mixer fitted with the paddle attachment, for about 1 minute.
(Mashing them with a fork in a mixing bowl will work just as fine too!)
Add the sugar and egg, mix for 30 seconds on low speed. Add in melted butter and blueberries until combined.
Slowly add in dry ingredients to the banana mixture until all is incorporated.
Pour into prepared muffin tins and bake at 375 for 20 minutes, or until toothpick entered into the center of the muffin comes out clean.
Source: DebM at Food.com