Banana Blueberry Muffins {Recipe}

My all time favorite banana bread recipe is Martha’s (the pages in my cookbook are actually glued together with banana).  I’ve tried others, nothing compares.  I think it’s the use of sour cream.  Though over the years I’ve modified this baby to make it my own.  The biggest difference being that I switched the sour cream for plain greek yogurt.  It still turned out beautifully, almost better.

The typical scenario –

People: cheering and begging for the recipe.

Me: acting like I was the first one who invented the recipe for banana bread *I take a bow* (well, if Gore “invented” the internet, I can “invent” banana bread.  It’s my lie, let me tell it how I want to). I do get a little crazy in the kitchen, often experimenting with crazier things such as flavors, textures, etc.  I often ruin a lot of dishes by doing this too.  This time I used Noosa Aussie style Blueberry Yoghurt, which on it’s own is FANTASTIC (more to come at a later date), but mixed in your baked goods to add moisture, plus the a touch of blueberry is out of control.

Banana Blueberry Muffins 

Adapted from Martha Stewart’s original Banana Bread recipe

1 stick butter, room temp

1 cup sugar – I used Swerve natural sweetener (more to come on that)

2 eggs

1 1/2 cups flour

1 tsp baking soda

1 tsp salt

1 cup mashed very ripe bananas (I usually go overboard with the bananas, if your dough is too moist, add more flour)

1/2 cup Noosa Aussie Style Blueberry Yoghurt (flavors could be changed to your liking here, strawberry, raspberry, or go with the original honey – YUMMERS)

1 tsp vanilla extract

1/2 c chopped walnuts or pecans (optional)

Preheat the oven to 350 degrees (Fahrenheit). Butter a 9x5x3-in loaf pan, several smaller pans or line a muffin pan with cupcake wrappers.

With an electric mixer, cream the butter and sugar until light and fluffy.  Add the eggs, beating well.  Sift the dry ingredients together and combine with the butter mixture.  Blend well.  Ad the bananas, yoghurt, and vanilla.  Stir well.  Stir in the optional nuts and pour into the prepared pans.

Bake 1 hour (with a pan), approx 25-30 minutes for muffins, until a cake tester comes out clean.  Turn out onto a rack to cool.

Some other great additions to this bread might be chocolate chips, raisins, or more whole blueberries.

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