Baking

Bourbon Banana Blueberry Muffins

January 26, 2016

Have you ever just gotten back from a weekend away and realized that all of your bananas are brown and mushy? Bueller? Bueller? Anyone? Well, after a weekend spent snowed in with family on Long Island (by the way, we love you guys and miss you all a ton already!), my fruit bowl was in a sorry state. I just made banana bread muffins two weeks ago, so I asked my husband if he was too tired of banana bread to eat it again. He looked at me like I was crazy. “Although,” he said, “maybe you could make them a little less sweet so that they are more like breakfast and less like a dessert.” Now it was my turn to look at him like he was crazy.  After all, I love the banana bread recipe I always use. It’s pretty much the best thing ever- I mean, there’s bourbon and chocolate involved. However, I enjoy a baking challenge, so I said, “Game on.” Not aloud. Just in my head.

After playing with this recipe, I will say that the result is much less sweet than Joy the Baker’s. However, it’s still moist, and the blueberries provide a lot of natural sweetness, so these muffins still feel like a treat. I also used all whole wheat flour, added oats, and threw in some chia seeds for a little fiber and protein. I left the bourbon in, but don’t worry-the flavor is nice and not at all overwhelming. For the sake of convenience, I used my stand mixture and did not mix the wet and dry ingredients in separate bowls. If you are mixing by hand, make sure you combine your ingredients very thoroughly!

Bourbon Banana Blueberry Muffins  

(Inspired by Joy’s Bourbon and Chocolate chunk Banana Bread and makes 18 muffins)

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1 and a half cups of whole wheat flour

1/2 cup old fashioned oats

3 teaspoons of chia seeds

3 teaspoons baking powder

1/2 teaspoon of salt

1 stick of butter (you can  substitute this for 1/2 cup coconut oil for a dairy free version)

1/2 cup sugar

2 eggs

3 brown or very ripe bananas

2 tablespoons of bourbon

1 teaspoon of lemon juice

A bunch of blueberries ( I forgot to measure, but judging from the container I bought, I used almost a whole pint! You can reduce this amount, but it is really delicious when you bite into the muffin, and blueberry sauce oozes out attractively on your plate. Can something ooze attractively? Blueberry sauce can.)

Preheat your oven to 350 degrees, and either grease your muffin pan or line your pan with muffin tins. Next, cream together your butter and sugar. Add the eggs and beat the mixture thoroughly. Once your eggs are well combined, mash in your bananas, and then add the bourbon and lemon juice. Once  your wet ingredients are combined, add the dry. I add the flour, salt, baking powder, oats, chia seeds, and then I beat the mixture all together. Once your batter is done, add as many blueberries as your heart desires. The more the merrier! Just make sure they are all clean and stem free! Fold these in gently by hand, so that they don’t get crushed.

Scoop batter into your muffin pan, filling each a little more than halfway. Bake the muffins for 25 minutes or until a toothpick emerges from one clean.

Enjoy your muffins, and enjoy your Tuesday!

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