August is the season of Blueberries.
Well, so is July, but it’s still early August and blueberry season kind of runs over into August around here. It’s glorious. I have six little blueberry bushes in my garden and this is the first year they’ve produced fruit. It feels like a real victory. I so look forward to what future summers hold in the blueberry department. Good things ahead, people.
This morning, it seemed like a wise idea to do more than just nom those fresh berries straight from the bushes, so I picked what I could and decided muffins would showcase their sweetness best. Throw in a couple of over-ripe bananas and yogurt for consistency, and presto—muffins.
BLUEBERRY-BANANA YOGURT MUFFINS
1/2 cup butter (1 stick, softened)
1 soft banana
1 cup sugar
1 teaspoon almond
2 teaspoons baking powder
1 cup Greek Yogurt
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups flour
1 pint fresh blueberries
In a mixing bowl or stand mixer, blend butter (softened), sliced banana, sugar, yogurt, baking powder, salt, and cinnamon until will combined. Feel free to really work the batter so no banana or butter lumps remain. Then mix in the flour, but don’t overdo it or the muffins will fall when they bake. A little visible flour in the batter is okay.
Fold in fresh berries with a soft spatula until they are well-dispersed.
Scoop batter into a greased muffin tin (about 2/3 full in each), and bake in a 350-degree preheated oven for 20 minutes, or until golden-brown across the top.