BLUEBERRY MEYER LEMON BANANA MUFFINS

BLUE FOOD. Have fun and naturally color your muffins

I know I’m not supposed to talk about “happy accidents” but when you spend so much of your time experimenting in the kitchen you’re bound to have a few. Consider these that. I had this idea of incorporating blueberries into my banana muffin batter but didn’t want to speckle them through, I wanted them evenly spread through. I knew it would change the color and flavor but I didn’t think about the two tone coloring that happens due to the heat from the muffin pan making direct contact with the outside of the muffins. I thought it was super cool but wasn’t sure others would agree. So after polling you all in my Instagram Stories to see who would want the recipe, it was an overwhelming yes. So I’m writing it! I love it.

A heads up, when you’re in the batter stage, the batter’s color is a concrete grey—love the three people in my audience who quoted Beauty & The Beast saying “try the gray stuff it’s delicious don’t believe me, ask the dishes”. HA! All together, it’s super cool looking! So when you see that, don’t feel discouraged, you’re right on track.Oh, and it should be said, they taste super delicious!

If you have lots of ripe bananas, I have more recipes for you!

Jamaican Banana Fritters

Pumpkin Spice Banana Bread

Banana Chai Pancakes

Maple Glazed Banana Walnut Bread

Banana Pudding

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BLUEBERRY MEYER LEMON BANANA MUFFINS

Yield: 12 Muffins

Author: Michelle Williams

Prep time: 5 MinCook time: 30 MinInactive time: 10 MinTotal time: 45 Min

Ingredients

• Water (1/4 cup)
• Blueberries (6 ounces)
• Meyer Lemon (1/2, cut into slices)
• Fresh Thyme (3 stems. plus some extra leaves for topping)
• White Sugar (1 cup)
• Unsalted Butter (8 tablespoons—which is 1 stick)
• Over-Ripened Bananas (3)
• Eggs (2)
• All-Purpose Flour (1 1/2 cups)
• Baking Soda (1 teaspoon)
• Butter or Butter Spray (for greasing the muffin pan)

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• Saucepan
• Whisk
• Mason Jar (or heat resistant container)
• Stand Mixer
• Tablespoon
• 12 Cup Muffin Pan

Instructions

TO PREP YOUR BLUEBERRIES

1. Pour your water into your saucepan.
2. Add your blueberries, Meyer lemon slices, and thyme stems.
3. Turn your heat to high and bring it all to a boil. Whisk occasionally to keep your blueberries from sticking to the saucepan while also motivating them to break down.
4. Cook until most of your blueberries are broken down and you have a purple liquid—about 10 minutes. If you feel it’s burning at all, feel free to adjust the heat periodically.
5. Carefully, NOT USING YOUR FINGERS, using a utensil of choice, discard the thyme sprig and Meyer lemon slices.
6. Transfer your blueberry liquid into your mason jar and refrigerate until it’s closer to room temperature—10 minutes should do the trick.

TO MAKE YOUR MUFFIN BATTER

1. Preheat your oven to 350º.
2. In your stand mixer, cream together your butter and sugar.
3. With the stand mixer still mixing:
4. Add eggs.
5. Add bananas.
6. Add blueberry liquid.
7. Add flour and baking soda.
8. Mix until all of your ingredients are fully incorporated—about 2 minutes.

TO BAKE YOUR MUFFINS

1. Grease your muffin pan with your butter or butter spray (I used butter spray).
2. Use your tablespoon to scoop your batter evenly among your muffin pan cups. They should be 3/4 full (it’s roughly two large spoonfuls in each cup).
3. Place your extra thyme leaves on the top middle of each of your cups of batter. This just gives a fun subtle detail at the end.
4. Bake for 20 minutes—or until you can stick a toothpick vertically into the middle of a muffin and not get any batter.
5. Remove your muffins from the pan to cool.

Did you make this recipe?

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