Category Archives: Muffins, Biscuits, Scones

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins @ NancyC

I’m looking forward to blueberry season when I can pick my own berries! Until then, I have to settle for buying them at the store. I prefer using fresh blueberries when I bake, but the two markets I went to were totally out of them! So I had to use frozen, but this muffin recipe works well with either fresh or frozen berries.

Some muffins are dense, but these muffins have a lighter, more cake-like texture. They also have lots of juicy blueberries and a simple cinnamon sugar topping. So there’s nothing real fancy about these–they’re just good, basic blueberry muffins. And this recipe makes 24 muffins, so you’ll have plenty to go around!

BLUEBERRY BUTTERMILK MUFFINS by NancyC

Makes 24 regular-size muffins

  • 4 cups all-purpose unbleached flour
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/4 cup softened butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups low fat buttermilk
  • 1 1/3 cups fresh or frozen blueberries

Cinnamon Sugar Topping:

  • 1 Tablespoons plus 1 teaspoon sugar
  • 1/4 teaspoon cinnamon

Preheat oven to 350˚F. Line 2 muffin pans with paper liners; set aside.

In large bowl, mix flour and baking powder.

In medium size bowl, cream softened butter and sugar (it will be more crumbly than creamy), then add eggs, vanilla, and buttermilk, blending well. Add this mixture to the flour mixture in the large bowl, mixing just until everything is moistened. Fold in the blueberries.

Spoon batter into muffins cups, filling 2/3 full. Make sugar topping by blending the sugar and cinnamon; sprinkle topping over the top of the batter in each muffin cup (you’ll probably have a little topping left over).

Bake at 350˚F for 20 minutes, or until toothpick inserted in center comes out clean.

I really like how these muffins puff up with rounded tops as they bake. Do you have a favorite blueberry muffin recipe?

Linked to Fiesta Friday, Inspire Me MondayWeekend Potluck, Show and Share.

Blueberry and Buttermilk Scones

Blueberry and Buttermilk Scones @ NancyC

Have you ever been to an afternoon tea? I’ve been to two–one was at a hotel and the other was at a bed and breakfast. They were both such a treat! Having tea with friends and tasting fancy little tea sandwiches, cakes, scones, and pastries was such a wonderful break in the day.

51AHe0DsRfL._SX416_BO1,204,203,200_My tea time memories came to mind as I was looking through my review copy of Afternoon Tea at Home by Will Torrent. Just looking at the cover photo will make you want to treat yourself to a special tea time or host your own afternoon tea!

The book has a wide selection of recipes–scones, spreads, tarts, cakes, tea sandwiches, cookies–everything you could ever want for tea time. And there are beautiful full-color photos of the recipes.

I decided to try the Blueberry and Buttermilk Scones since I had already been thinking about making some scones. The book also includes instructions for making Honeycomb Butter to serve along with these scones, but I just made the scones. I really liked them–they’re slightly sweet and moist, with lots of blueberries. I’ve had scones before that were too dry, but I thought the texture of these was just right!

BLUEBERRY AND BUTTERMILK SCONES from Afternoon Tea at Home

Makes 16 small scones

  • 2 3/4 cups (350 g) all-purpose flour, plus extra for rolling out
  • 3 teaspoons baking powder
  • a pinch of salt
  • 1 stick butter (125 g), chilled and diced
  • generous 1/3 cup (75 g) granulated sugar (also called caster sugar)
  • 2/3 to 3/4 cup (175-200 ml) buttermilk (I used 3/4 cup)
  • 1 1/4 cup (150 g) fresh or frozen blueberries
  • 2 Tablespoons whole milk
  • 2 Tablespoons turbinado or demerara sugar (these are raw, unrefined sugars; you can substitute granulated sugar if you don’t have these)

Preheat oven to 400˚F (200˚C). Note: I also lined a baking sheet with parchment paper for the scones.

Sift the flour, baking powder, and a pinch of salt into a large mixing bowl. Add the chilled, diced butter and rub into the dry ingredients using your hands (I found it easier to use a pastry blender rather than my hands). When the mixture resembles sand and there are only very small pieces of butter remaining, add the granulated sugar and mix to combine.

Make a well in the middle of the mixture, add the buttermilk and blueberries and stir to combine using a rubber spatula. One the dough starts to come together, use your hands to form a rough ball.

Tip the dough out onto a lightly floured work surface. Very lightly knead for about 30 seconds to bring the dough into an almost smooth ball but do not overwork the dough. Cut in half and flatten each half into a round disc each about 6 1/4 inches (16 cm) in diameter. Using a long, sharp knife cut each disc into 8 triangular wedge shapes.

Arrange the wedges on the prepared baking sheets and brush the tops with a little milk, scatter with turbinado sugar and bake on the middle shelf of the preheated oven for 12-14 minutes, or until well-risen and golden.

Cool on a wire rack and serve slightly warm with butter or honey butter.

These scones would be great not only for tea time but for breakfast or brunch, too!

Have you been to an afternoon tea? Or hosted one?

Linked to Fiesta Friday, Weekend Potluck, Inspire Me Monday. Show and Share, Create It Thursday, Full Plate Thursday, Thursday Favorite Things.

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Rosemary Focaccia Biscuit Bread

RosemaryFocacciaBiscuitBread@NancyCreative.com I’m not originally from the south, but I’ve grown to love southern food. And that includes biscuits–especially biscuits! I love them hot from the oven with some butter or topped with sausage gravy…mmm! So of course I was excited about reviewing the new cookbook 60239109877540LBiscuits: Sweet and Savory Southern Recipes for the All-American Kitchen by Jackie Garvin. This book starts off with a little biscuit history and then goes on to share tips and recipes for making all kinds of biscuits…rolled, patted, layered, or cut. Traditional favorites like Buttermilk Biscuits, Baking Powder Biscuits, Cornmeal Biscuits, Angle Biscuits, Sweet Potato Biscuits, and more. There’s a recipe for Gluten-Free Biscuits, too. As you look through the book, you’ll also find some wonderful creative recipes to make with biscuit dough–delicious-looking recipes like Raspberry Biscuit Pudding, Biscuit Donuts, Loaded Baked Potato Biscuits, and Skillet Toasted Biscuits. There’s also a section on Biscuit Toppings which includes recipes for Sausage Gravy, Bacon Tomato Gravy, Chocolate Gravy, and Country Ham and Redeye Gravy. Biscuit-related dishes and desserts for every meal are in this book too-Chicken and Dumplings, Hamburger Pot Pie, Double-Decker Strawberry Shortcake, Blackberry Cobbler, and Peach Raspberry Scones, to name a few. I decided to try the Rosemary Focaccia Biscuit Bread because, in addition to biscuits, I also love focaccia–so what could be better than a combination of both? And it looked like a simple, easy recipe anyone could make. If you’re not familiar with focaccia, it’s an Italian bread often served with olive oil for dipping. This recipe is a delicious, savory version of a biscuit in focaccia form–the fresh minced rosemary flavors it nicely with a subtle hint of garlic from the garlic powder. You will need some parchment paper for lining your pan when you make this. You’ll also notice that the recipe calls for soft winter wheat self-rising flour. Soft winter wheat is a variety of wheat that has a low protein and gluten content, often used in biscuit-making. The White Lily brand is a soft wheat flour and King Arthur Unbleached Self-Rising Flour is a soft wheat flour, too. If you can’t find soft winter wheat flour, just substitute regular self-rising flour.

ROSEMARY FOCACCIA BISCUIT BREAD from Biscuits: Sweet and Savory Southern Recipes Makes four 4-inch squares in an 8 x 8″ pan

  • 2 1/2 cups soft winter wheat self-rising flour (or substitute regular self-rising flour)
  • 1 Tablespoon finely minced fresh rosemary
  • 1/2 teaspoon garlic powder
  • 1 cup buttermilk
  • 1/2 cup olive oil
  • 1 Tablespoon grated Parmesan cheese

Preheat oven to 450˚F. Place flour in a large bowl. Stir in rosemary and garlic powder. Add milk and olive oil. Stir until dough is wet. Cover the inside of an 8 x 8-inch baking dish with parchment paper. Sprinkle dough with olive oil and spread dough evenly over paper. Make indentations over the entire top surface of the dough with your knuckles. Sprinkle with Parmesan cheese. Bake in a 450˚F preheated oven for 15 minutes or until top in brown and inside of bread is done. Remove and let cool on cooling rack.

This recipe is great for breakfast or brunch when you want to serve something a little different. It’s really good and I’m sure your savory-loving family and friends will love it! And it is super-easy to put together, so there’s no reason not to try it! Are you a biscuit-lover like me and what is your favorite kind of biscuit?

Linked to Full Plate Thursday, Let’s Get Real Friday, Inspire Me Monday.

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Cranberry Pecan Pumpkin Muffins

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After baking quite a few mini loaves for the holidays, I thought I’d try some muffins! I really like these muffins because they have dried cranberries, golden raisins, chopped pecans, and lots of spices–they just seem perfect for this time of year! You can top them with cream cheese icing if you want, but I like them plain if I’m having them in the morning–they’re sweet enough on their own. These are perfect for a holiday breakfast, brunch, or snack and this recipe makes 32 moist, delicious muffins–so you’ll have plenty to eat, share, and use in your goody packages!:)

CRANBERRY PECAN PUMPKIN MUFFINS by NancyC, adapted from MyRecipes

Makes 32 muffins

  • 3/4 cup  (1 1/2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 3 large eggs
  • 3 cups all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup coarsely chopped pecans
  • 3/4 cup dried cranberries
  • 3/4 cup golden raisins
  • 2 cups canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • Optional: Cream Cheese Icing (see recipe below)

Preheat oven to 350˚F. Line muffin cups with paper liners; set aside

In large bowl, cream butter and sugar until well blended. Add eggs, one at a time, mixing after each addition.

In medium bowl, combine flour and next 6 ingredients (baking powder, baking soda, salt, cinnamon, cloves, and nutmeg). Add chopped pecans, dried cranberries, and golden raisins to flour mixture, tossing to coat. Then add the flour mixture to butter/sugar/egg mixture alternately with the pumpkin puree, beginning and ending with the flour mixture. Stir in vanilla.

Spoon batter into lined muffin cups, filling each about 2/3 full. Bake at 350˚F for 20 minutes or until a toothpick inserted in center comes out clean. Cool in muffin pans on wire rack for 5 minutes; remove from pans and let cool completely.

If desired, frost with cream cheese icing. These muffins are so tasty, you don’t really need icing on them. But here’s the recipe if you want to try it…

CREAM CHEESE ICING

  • 1 (3-ounce) package cream cheese, softened
  • 3 Tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 2 3/4 cups powdered sugar
  • 2 Tablespoons Half & Half (light cream)

Blend cream cheese, butter, and vanilla until creamy; gradually add powdered sugar, mixing until smooth. Add Half & Half, 1 Tablespoon at a time, mixing until it has a spreadable consistency (the icing will be thick–add more Half & Half if you’d like a thinner consistency).

It’s hard to believe Christmas is coming up so quickly! Are you getting everything done that you’re needing to?

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10 Sweet Potato Recipes

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Sweet potatoes recipes are perfect not only for Thanksgiving, but all holiday season long–and actually, some are great year-round! This Thanksgiving, I had made Never Fail Sweet Potato Pie, which was really good, and I thought I’d share a roundup of some other yummy Sweet Potato recipes I’ve made with you!

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These Sweet Potato Biscuits are just the thing for breakfast, with eggs, and they’re also great for lunch or dinner with your main dish and sides!

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Same for these Loaded Sweet Potato Muffins–good any time of day!

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Sweet Potato Bread is nice for breakfast, too, or later in the day as a snack.

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For a delicious side dish, these Maple-Pecan Sweet Potatoes are wonderful!

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Another side, Baked Sweet Potato Fries, are really tasty, and there are a variety of ways you can make them!

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I really like these Roasted Italian Potatoes, which are made with both sweet and regular potatoes.

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This Sausage Potato Bake, a yummy dish for lunch or dinner, is also a two-potato recipe, made with both sweet potatoes and red new potatoes.

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When you’re ready for dessert, you need to try this decadent Sweet Potato Cinnamon Cake with Cream Cheese Frosting.

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And this Sweet Potato Pound Cake is pretty amazing, too!

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Last but not least, here’s the Never Fail Sweet Potato Pie I made this past Thanksgiving–a very easy recipe and so good!

Hope you enjoy trying these sweet potato recipes out!

Linked to I’m Lovin’ It at Tidy Mom, Fiesta Friday at The Novice Gardener, and Inspire Me Monday at Create with Joy.

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Chocolate Chip Muffins

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I realized that it’s been awhile since I made anything with chocolate in it, so I thought it would be a great time to make some Chocolate Chip Muffins! These are nice and cake-y, with lots of chocolate chips in every bite! In fact, it’s so chocolatey, you don’t need a glaze on this muffin because it’s plenty sweet all on its own. The muffin tops do brown around the edges, as you can see in the photo–so be sure not to over-bake, or the whole muffin top will get brown as well and the muffins will be on the dry side. If you like chocolate for breakfast or brunch, these are perfect…and they make a great afternoon snack, too!

CHOCOLATE CHIP MUFFINS by NancyC

Makes 21 muffins

  • 3 cups all-purpose unbleached flour
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup non-GMO Canola oil or light olive oil
  • 2 large eggs
  • 2/3 cup milk or light cream (Half & Half)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup plain or vanilla Greek yogurt
  • 1 (12-ounce) package semi-sweet mini chocolate chips

Preheat oven to 375˚F. Line 2 standard-size muffin pans with 21 paper liners; set aside.

In large bowl, blend flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

In medium bowl, mix oil, eggs, milk or light cream (Half & Half), and vanilla, blending well. Blend in the Greek yogurt, mixing well.

Pour liquid mixture into flour/sugar mixture and mix until just combined–do not overmix! Fold in the chocolate chips, blending evenly into the batter.

Spoon batter into the lined muffin cups, filling slightly more than 3/4 full. Bake at 375˚F for 16 to 17 minutes, until a toothpick inserted in center comes out clean. Let muffins cool in pan for 5 minutes, then remove to a wire rack to cool completely (or go ahead and eat them warm!).

Now that the weather has cooled off  a little, I’ve been enjoying doing more baking. What have you been baking lately?

Linked to Fiesta Friday at The Novice Gardener and Inspire Me Monday at Create with Joy.

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Maple Oat Pecan Muffins

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Breakfast just seems more like breakfast when maple syrup is involved! And as fall approaches, I like to use maple syrup in my recipes. These muffins have pure maple syrup in them and oatmeal is also an ingredient, so I like to think they’re a little healthy, too!:)  Chopped pecans also give these muffins a hearty texture and flavor. They’re topped with a very thick maple glaze, but you can leave the glaze off if you want…if you make them without the glaze, I recommend serving them warm with butter! These are just the thing for a fall breakfast or brunch!

MAPLE OAT PECAN MUFFINS by NancyC

Makes 20 muffins

  • 2 cups quick-cooking oats
  • 1 cup milk
  • 2 cups all-purpose unbleached flour
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 1/2 cups pure maple syrup
  • 1/2 cup  (1 stick) unsalted butter, melted
  • 2 large eggs
  • 3/4 cup pecans, coarsely chopped
  • Maple Syrup Glaze (recipe below)

Pre heat oven to 400 degrees. Line a 12-cup muffin pan with paper baking cups. In medium bowl, combine oats and milk; let stand for 5 minutes.

In large bowl, combine flour, baking powder, salt, cinnamon, and nutmeg; set aside.

Going back to the medium bowl, stir the maple syrup, melted butter, and egg into the oat-and-milk mixture. Then add all of this mixture to the flour mixture in the large bowl. Stir just until moistened, then fold the chopped pecans into the batter.

Spoon batter into the lined muffin cups, about 3/4 full. Bake for 15 minutes, or until toothpick inserted in centers comes out clean or almost clean. Cool in pan for 5 minutes, then remove muffins from pan onto a wire rack. Either serve muffins warm without adding the glaze, or let them cool completely and then top with the Maple Syrup Glaze.

MAPLE SYRUP GLAZE

  • 1 1/4 cup powdered sugar
  • 1 Tablespoon maple syrup
  • 1 Tablespoon milk
  • pecan halves for garnish (optional)

Mix all ingredients together, blending well. This is a thick glaze–almost a frosting–if you want a thinner glaze, you can add more milk and maple syrup. Use a small spoon to add the glaze over each muffin top, then add a pecan half on top, if desired. Let the glaze set and serve.

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You can serve these muffins with the glaze and a pecan on top, or with just the glaze, or no glaze at all…whatever way you like best!

The pure maple syrup gives these muffins a wonderful flavor and sweetness! Do you use maple syrup as a sweetener in any recipes?

Linked to Fiesta Friday at The Novice Gardener and Inspire Me Monday at Create with Joy.

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Banana Oat Muffins with Maple Syrup Drizzle

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Ripe bananas once again–my bananas seem to ripen more quickly in the summer! I thought I’d try making some muffins this time. I had made some Blueberry Oat Banana Bread before, and thought it would be nice to add oats to these banana muffins. And instead of granulated sugar, I decided to try brown sugar. The Greek yogurt adds to the moistness and the cinnamon and nutmeg give the muffins a lightly spicy flavor. These aren’t super-sweet muffins, so the maple syrup drizzle adds the perfect amount of sweetness on top. And for any maple syrup overflow that drizzles onto your plate, you can dip your muffin in that as you’re eating it, which is a yummy thing to do!

These muffins also puff up really nicely when they bake. Yep, this is a great way to use those extra bananas! This recipe just makes 10 muffins, so you can double the recipe if you’d like to make a bigger batch!

BANANA OAT MUFFINS WITH MAPLE SYRUP DRIZZLE by NancyC

Makes 10 muffins

  • 1 cup unbleached all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (about 2 medium)
  • 3 Tablespoons non-GMO canola oil (or light olive oil)
  • 1 egg
  • 1/2 cup plain or vanilla Greek yogurt
  • 1/2 teaspoon pure vanilla extract or banana extract
  • Pure Maple Syrup for drizzling over muffins (about 1/2 to 1 teaspoon per muffin)

Preheat oven to 375˚F. Line a muffin pan with 10 paper liners; set aside.

In large bowl, whisk together flour, oats, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.

In medium bowl, mix mashed bananas, oil, egg, Greek yogurt, and vanilla (or banana) extract, blending well.

Add banana mixture to flour mixture and stir until just combined. Fill muffin cups 3/4 full.

Bake at 375˚F for 15 minutes or until toothpick inserted in center comes out clean. Let muffins cool in pan 5 minutes, then remove and cool completely on wire rack or serve warm.

Right before serving these muffins, lightly drizzle some maple syrup on top (or you can use other flavored syrups).

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Since these muffins have oatmeal in them, they make a great quick breakfast if you need something fast and easy. I always seem to be in a rush in the mornings–how about you?

Linked to Fiesta Friday/The Novice Gardener, Inspire Me Monday/Create with Joy.

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Blackberry Gingerbread Muffins

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Usually I think of making gingerbread during the winter holidays, but here’s a summerized version in muffin form! Fresh blackberries make these muffins moist and of course the ginger and molasses give these muffins that great gingerbread taste. I had clipped this recipe from an old issue of Victoria magazine and modified it slightly. The original recipe was supposed to have made 18 muffins; I added in extra blackberries, and came up with 24 to 26 muffins, or 24 muffins and 1 mini-loaf. Making the mini-loaf works out great because you can bake it right along with your muffins–it will just need about 5 to 10 minutes extra baking time.

I also added a creamy glaze with a blackberry on top, because without any glaze or garnish these flat-topped muffins look quite plain. In other words, they are not the prettiest-looking muffins without anything on top. But they do taste great plain, so if you don’t mind them looking that way, you can skip the glaze.

I never would have thought of combining blackberries and gingerbread on my own, but I liked it alot! If you like gingerbread, you’ll have to try this out!

BLACKBERRY GINGERBREAD MUFFINS by NancyC, adapted from Victoria Magazine

Makes 26 muffins (or 24 muffins and 1 mini loaf)

  • 3 cups all-purpose unbleached flour
  • 2 1/2 teaspoons baking soda
  • 1 Tablespoon ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup firmly packed light or dark brown sugar
  • 1 cup unsulphured molasses
  • 4 large eggs
  • 1 cup buttermilk
  • 2 cups fresh blackberries

Preheat oven to 350˚F. Line muffin pans with 24 paper liners; set aside. Grease and flour a mini-loaf pan; set aside.

In a medium bowl, blend together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and allspice.

In a large bowl, cream softened butter and brown sugar until light and fluffy. Gradually add molasses, eggs (one at a time), and buttermilk and mix until everything is combined well.

Add the flour mixture all at once to the butter/molasses mixture and stir until just combined. Gently fold in the berries and mix to distribute evenly in batter.

Fill each muffin cup about 3/4 full, and put the rest of the batter in your mini-loaf pan. Bake muffins at 350˚F for 20 to 25 minutes or until toothpick inserted in center comes out clean; your mini-loaf will need to bake about 5 to 10 minutes longer. Cool in pan for 5 minutes, then remove and cool completely on wire rack.

If desired, drizzle muffins with glaze…

CREAMY GLAZE and BERRY GARNISH

  • 1 1/2 cups powdered sugar
  • 3 Tablespoons Half & Half (light cream)
  • 26 blackberries for garnish

In a small bowl, blend powdered sugar and Half & Half until smooth and creamy. Drizzle over cooled muffins and top each muffin with a blackberry in the center.

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A summery gingerbread is definitely a new thing for me! Have you tried any different twists on gingerbread?

Linked to Fiesta Friday at The Novice Gardener.

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Blueberry Banana Muffins

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Just before I went on vacation recently, I somehow ended up with a LOT of ripe bananas. So I could either freeze them or bake something with them. I decided to do both. I froze some to use in smoothies later and also used some in these muffins!

As you can imagine, these Blueberry Banana Muffins are so good and moist, with both the bananas and blueberries, and the flavors together are great! And the batter has a rich buttery taste. It’s a great recipe for fresh blueberries…and those ripe bananas that always seem to be around!:)

BLUEBERRY BANANA MUFFINS adapted from Allrecipes

Makes 12 muffins

  • 2 cups all-purpose unbleached flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries (if you substitute frozen blueberries, fold them in the batter at the end, after everything else is mixed together; your baking time may be slightly longer, too)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup mashed, very ripe bananas (2 to 3 bananas, depending on size)

Preheat oven to 350˚F. Line a muffin tin with paper liners; set aside.

In a medium bowl, whisk together the flour, baking soda, and salt. Add in the blueberries, gently tossing them to coat them with flour; set aside.

In large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Stir in vanilla and mashed bananas.

Add flour/blueberry mixture to butter/sugar/egg mixture and stir just until moistened. Spoon batter into lined muffin cups, dividing batter evenly among the cups (your muffin cups will be almost full).

Bake for 21 to 24 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove from pan and serve warm or cool completely on a wire rack. Note: I think these taste best warm (after cooling for about 10 minutes).

Even though these muffins do brown quite a bit on top, they are not dry; they’re very soft and moist on the inside. And the browned muffin tops are also slightly crusty if you eat them warm, which I really liked! I took some of these along with me on my road trip vacation to visit family! Are you planning any road trips this summer?

I’m linking this to Fiesta Friday and Inspire Me Monday