Banana Blueberry Muffins

Vegan Muffins: Blueberry Banana Muffins

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Gourmet Girl: Recipe: Healthy Banana Blueberry Muffins with Oat Bran

As a general rule, I am quite a positive person.  But when the heat index outside is over 105 degrees for what seems like forever, I tend to crack.  It's just miserably hot everywhere, in the kitchen, in the car, on the porch. I was just sitting outside as I do every evening and even at 10 o'clock at night it is still HOT. How is that possible? Don't answer that- I now how it's possible, it's just exhausting.  Not even the beautiful summer vegetables are making the heat wave worth it. (ok, that's not true, but still- I do wish it would cool off, even just a little and for more than an hour).  Okay, I'm done whining now.  On the bright side, the rain has cooled things off even if it's only while water drips from the sky and it's been a welcome reprieve.  As a result,  I can turn every oven on at the same time and it's bearable.  So you see, there was a purpose to the weather talk.  I've been waiting for it to cool off so I could sample batch after batch of muffins to come out with the perfect one and not get heat stroke while I do it. Task complete. I am by no surprise very particular about my muffins. The perfect muffin criteria: they should be moist, but not soggy, substantial but not dense, only slightly sweet as they are not cupcakes and in this occasion made with whole grains and healthier than usual.   I used fresh blueberries since they are still in season, but frozen blueberries will work as well.  When baking and using frozen berries, it's always best to leave them in the freezer right up to the moment you need them.  I find they defrost quickly and once they do, they have the tendency to become soggy, and turn whatever batter they go into a sort of pink-blue color.  I also coat the berries in a little bit of flour before adding to the batter to keep them from sinking to the bottom, this applies to fresh or frozen.  Notes: I use an ice cream scoop to evenly divide the batter in the muffin pan.  My scoop holds about 1/3 of a cup.  I find this is the easiest way to make uniformed sized muffins. Stir gently, the batter should be a little lumpy.  The bananas should be very ripe, and mashed completely so as to give as much moisture as possible.  The muffins are not very sweet at all, a nice addition if you like them a little sweeter would be about a tablespoon of honey.

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