You can use any berries you like for these. I made a second batch a few days later (yes; the first batch only lasted a couple of days, I KNOW) using strawberries, which were just as delicious. Raspberries and blueberries, or a combination of a few types of berries, would also be great. This recipe makes an incredibly moist muffin, and when eaten warm with a bit of butter melted over the top? Well, that’s pretty much my definition of paradise.
Banana Berry Muffins
source: adapted from iChef
2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter
1 cup sugar
3 overripe bananas
1/4 cup sour cream
1 teaspoon vanilla
1 pint fresh berries (or 1 12-ounce bag frozen berries)
1. Preheat oven to 350 degrees.
2. Sift together flour, baking powder, baking soda and salt.
3. Cream butter with sugar until fluffy. Beat in eggs.
4. Puree bananas, sour cream and vanilla.
5. Alternately add dry ingredients in 3 additions and banana mixture in 2 additions to the egg mixture. Beat enough to incorporate. Fold in berries.
6. Spoon into greased or lined muffin tins and bake for about 25 minutes, or until puffed, browned and springy. Makes about 15 muffins.