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For this month’s lesson, we’re bringing you all the same content with an exciting new name: Baking School In-Depth! And what better place to start than with a new take on a Southern classic, the Texas sheet cake. Although it’s unclear whether the cake was named after the Lone Star State because of a recipe […] LEGGI TUTTO
These Rice Fritters, aka Sweet Calas, are a southern fried doughnut famous in New Orleans. Crispy on the outside, soft and tender on the inside, coated with powdered sugar!
This recipe was developed in partnership with my friends at Imperial Sugar. CLICK HERE FOR THE FULL RECIPE.
Sweet Rice Fritters Are A Classic Creole Recipe
Rice Fritters are a classic southern recipe. The sweet yeast batter is mixed with mashed rice to create a tender fritter-style doughnut that is fried until golden and coated with powdered sugar. Calas used to be a popular street food in New Orleans, much like Zeppole or beignets.
Sweet Calas – What To Expect:
These little rice fritters are crispy on the outside and soft and tender on the inside. The yeast dough is flavorful and airy, while the mashed rice adds texture. Grab a napkin because you’re sure to get powdered sugar all over your shirt!The subtle cinnamon flavor in the batter really makes these little doughnuts unique! You could even add small diced apples into the batter to create a rice apple fritter!Make ahead! Start the batter the night before, and in the morning it will be ready to fry for a special breakfast!
Ingredients:
For the full list of ingredients with measurements CLICK HERE
Cooked rice. You will want to use soft rice, and mash it up well! If using leftover rice, reheat it with a bit of water to steam it. You don’t want the rice to have any “bite”Active Dry Yeast. You can also use Rapid Yeast as well!Warm water Large eggsGranulated sugarKosher saltGround cinnamonAll purpose flourVegetable oil for fryingPowdered sugar for coating
How To Make Rice Fritters (Step by Step):
Place the mashed rice into a medium bowl and set aside. Do your best to mash the rice as best you can. The rice adds texture, but you don’t want whole grains of rice in the fritter.
2. Sprinkle yeast into warm water and allow it to dissolve, until foamy, 10 – 15 minutes.
3. Pour the yeast mixture into the mashed rice and stir to combine. Cover the bowl with plastic wrap and place in the refrigerator for 8 hours or overnight.
4. Remove the rice mixture from the refrigerator and add in the whisked eggs, sugar, salt, and cinnamon. Stir to combine. Add in the flour and stir until evenly incorporated.
5. Cover the bowl with a towel and place in a warm, draft-free place for 1 hour, until the mixture is bubbly and slightly airy. It will increase in size slightly. This isn’t a typical yeast dough. It will be thinner and more “batter-like”.
6. Heat oil in a medium Dutch oven, or electric fryer until it reaches 365°F. Drop the fritter batter by the heaping tablespoon into the oil and fry until golden brown, turning once, to brown evenly. Remove the fritters from the oil with a slotted spoon and transfer to a paper towel lined plate or baking sheet to absorb excess oil. Work in batches of 4 – 5 fritters at a time.
7. Place the powdered sugar in a large zip-top or brown paper bag. Add in half the fritter and shake to coat. Repeat with the remaining fritters.
Tips:
I own a small electric fryer, which is what I used for this. It’s a recent purchase that I decided upon after years of HATING the way frying foods made my house smell! It is an inexpensive item that I use on the rare occasions I deep fry anything, and actually plug it in in my garage or out back. It’s an easy little appliance to store (I bought a small 1.1 Liter fryer) and having the ability to fry things outdoors keeps that stale fried smell out of my house! I wish I had purchased this years ago!If you don’t have an electric fryer, use a Dutch Oven or a heavy bottomed pan.Using a small scoop (1.5 tablespoon) makes portioning out the batter MUCH easier! Here’s the one I use.The batter expands a bit while frying, so work in batches! Serve these warm or at room temperature. They are best served the same day they are made.
How To Store:
Like I mentioned above, I don’t recommend storing these for any length of time. Like any doughnut, they are best if served the day they are made…and if they’re warm, even better!
For the FULL RECIPE hop over to Imperial Sugar and print it out! LEGGI TUTTO
Learn how to make bakery-style French Bread from the comfort of your home! This soft homemade bread is SO easy and can be used in so many meals, appetizers, and snacks!
Love making bread? Try My Homemade Brioche too! It’s SO good!
The Best French Bread
When it comes to baking bread, you don’t have to be an experienced baker! Of course I most often make a quick bread, like my famous banana bread, but, recently I decided to switch it up with some Homemade French Bread, and boy am I glad that I did!
These fresh loaves of chewy French bread are completely addicting. I know the sugar content of the recipe is generally a little higher when I make statements like that, but it holds true here too. The crust/exterior of this homemade baguette is the perfect level of crispy, and the inside is pillowy-soft. Words cannot describe, my friends.
Making your own French bread sounds like a lot of work, but it’s actually super easy. (And here I’ve been going to the store weekend after weekend!) So, if you’re a first-time bread-maker, no worries. The process is really simple and totally within your grasp!
What Makes This Recipe Work
Simplicity is the key to success here. Keeping it simple means less work for you, and more time to do whatever else you need to get done today! This French bread is made with only 6 ingredients, and you can have the bread in and out of the oven and cooling on the counter within a couple of hours. What’s more, you probably already have everything you need for homemade French bread in your pantry, which is always a plus.
What You’ll Need
Alright, let’s talk real quick about those 6 ingredients! Here’s what you’re going to need to round up:
Warm Water: Make sure that the temperature is somewhere between 110°F – 120°F.Sugar: Just regular-old granulated sugar is perfect for this recipe.Yeast: Active dry yeast will help your loaves of bread rise up nice and tall. You can also use Instant Yeast (Rapid Rise Yeast) which will only require one rise, not two!Flour: You can use any kind of bread flour that you like for this French bread. You will use about 6 cups flour in this recipe.Salt: I like to use kosher salt in my bread. One tablespoon of salt might seem like a lot, but it’s really the only flavor addition to the bread and without it it’d be very bland.Canola Oil: You can also use olive oil or vegetable oil as a substitution if needed.
Do You Have To Use Bread Flour?
The recipe will work with all purpose flour, but you won’t get that chewy bread texture unless you use bread flour. Bread flour has a higher protein content (usually 11% – 13%). The protein in the flour is what produces lots of gluten, which is what gives you that chewy bread texture. Bread flour can be found in white and whole wheat varieties.
How to Make French Bread
Like I mentioned above, making your own French bread is no sweat. And you don’t even need a bread maker to do it! The process breaks down into four basic parts: forming the dough, letting it rise, shaping it into loaves, and baking. Here’s the more detailed description:
Dissolve the Yeast: Add the water, sugar, and yeast to the bowl of your stand mixer fitted with the dough hook attachment (or mixing bowl if doing by hand). Allow the yeast to dissolve and become foamy, approximately 5 minutes.
Form the Dough: Add in the flour, salt, and oil. Turn the mixer to low and mix for 30 seconds to combine the ingredients. Turn the mixer up to medium speed and mix for 8-10 minutes total, until the dough becomes smooth and elastic.
Let the Dough Rise: Place the dough into a lightly greased bowl and cover with a towel. Place the bowl in a draft-free, warm place to rise for 1-2 hours, or doubled in size. My oven has a “proof” setting that works amazingly well for yeast bread recipes. Alternately you can allow the dough to rise slowly overnight in the refrigerator.
Form the Loaves: Once the dough has risen, sprinkle some flour onto a clean counter and place the dough onto the lightly floured surface. Divide the bread dough in half and roll into a 12-inch long log. No rolling pin needed! You could certainly make more smaller loaves. Just note the bake time will be decreased. Place the dough into a greased or parchment paper lined baking sheet (or a french bread pan). Cover with a towel and allow to rise in a warm, draft-free place for an additional 30 minutes, or until doubled in size.
Preheat the Oven to 375°F: Then, when the dough has risen, use a sharp knife to cut slits into the top of the dough.
Bake: Bake for 20-25 minutes until the bread is golden brown.
Getting That Golden Crust
The best part of French bread? The crispy golden-brown crust of course! A really easy way to ensure that you get a perfectly golden crust on your bread is to use some egg wash. Before you put your bread in the oven, whip together an egg and some water and lightly brush this mixture on top of the loaves. Then bake, and prepare to be excited.
Tips for Success
I’ve got a couple more tips to share with you before you get started, if you don’t mind. Here are a couple of other important French-bread-making tricks:
Can I Make This Bread Ahead? Yes! In fact, I like to make this bread ahead and reheat it right before serving. To do this, preheat the oven to 375° and bake for 5-7 minutes to lightly toast the outside. This gives the bread a crusty exterior with a soft, warm center.How to Know When the Bread is Done: The exterior should be a golden-brown as mentioned above, but also, when the crust is tapped it should sound hollow.Do I Need a Stand Mixer? No, you can stir and mix the dough together by hand. It’ll take a while longer, but you’ll get a good workout in! Stir the ingredients together with a wooden spoon and then knead on a floured surface with your hands.Where Should I Let the Dough Rise? In front of a window is a good place, as is near the preheating stove. Can I Mix in Some Whole Wheat Flour? Sure. I don’t recommend completely substituting the bread flour with whole wheat flour, but an even mix of the two should turn out well.
Ways to Use Your Bread
You can use/serve French bread in so many ways! These are some of my favorite ideas:
Make French Bread Pizza: And add your own toppings! This dinner is always a hit with the kiddos. Serve with Soup: Butter up a slice of toasted French bread and dunk it in your favorite soup. Make Garlic Bread: Or homemade cheesy breadsticks… it’s up to you!For Sandwiches: This is probably the number one way we consumer French bread in my house. For Toast: Pile on the honey, butter, and/or jelly and jam!Make Croutons: All you need are a few seasonings and some olive oil and you’re good to go!
How to Store French Bread
I usually store this French bread in a tightly-sealed Ziploc bag for a couple of days at room temperature. You could also wrap it in plastic wrap instead, if you like.
Can I Freeze This?
Yes! Store your French bread in the freezer in an airtight container (or a few tight layers of plastic wrap). It should keep for about 3 months this way.
Here Are Some More Easy Bread Recipes:
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Easy Homemade French Bread
Description:
Learn how to make bakery-style French Bread from the comfort of your home! This soft homemade bread is SO easy and can be used in so many meals, appetizers, and snacks!
Ingredients:
2 1/2 cups warm water (110°F – 120°F)
2 tablespoons granulated sugar
2 tablespoons active dry yeast
6 cups bread flour
1 tablespoon kosher salt
2 tablespoons canola oil
Instructions
Add the water, sugar, and yeast to the bowl of your stand mixer fitted with the dough hook. Allow the yeast to dissolve and become foamy, approximately 5 minutes.
Add in the flour, salt, and oil. Turn the mixer to low to mix for 30 seconds to combine the ingredients. Turn the mixer up to medium speed and mix for 8 – 10 minutes total, until the dough becomes smooth and elastic.
Place the dough into a lightly greased bowl and cover with a towel. Place the bowl in a warm, draft-free place to rise for 1 – 2 hours, or doubled in size.
Once the dough has risen, place it onto a lightly floured surface. Divide the dough in half and roll into a 12- inch long log. Place the dough into a greased or parchment lined baking sheet (or a french bread pan). Cover with a towel and allow to rise in a warm, draft-free place for an additional 30 minutes, or until doubled in size.
Preheat the oven to 375°F.
When the dough has risen use a sharp knife to cut slits into the top of the dough.
Bake for 20 – 25 minutes until golden brown and when the crust is tapped it sounds hollow.
Notes:
Can I Make This Bread Ahead? Yes! In fact, I like to make this bread ahead and reheat it right before serving. To do this, preheat the oven to 375° and bake for 5-7 minutes to lightly toast the outside. This gives the bread a crusty exterior with a soft, warm center.
How to Know When the Bread is Done: The exterior should be a golden-brown as mentioned above, but also, when the crust is tapped it should sound hollow.
Do I Need a Stand Mixer? No, you can mix the dough together by hand. It’ll take a while longer, but you’ll get a good workout in!
Where Should I Let the Dough Rise? In front of a window is a good place, as is near the preheating stove.
Can I Mix in Some Whole Wheat Flour? Sure. I don’t recommend completely substituting the bread flour with whole wheat flour, but an even mix of the two should turn out well.
Storage: I usually store this French bread in a tightly-sealed Ziploc bag for a couple of days at room temperature.
Keywords:: french baguette, how to make french bread, homemade baguette
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These pumpkin cream cheese muffins are the perfect fall breakfast. Soft, pumpkin muffins with a sweet cream cheese filling and topped with a buttery streusel are even better than Starbucks!
Make sure to try my Pumpkin Bread Recipe too…it’s the absolute BEST!
These Pumpkin Cream Cheese Muffins Are My Version Of A Starbucks Copycat Recipe!
These Pumpkin Muffins are so incredibly delicious! They are my version of the popular muffin that comes out at Starbucks every year, but even better. I have made these three ways: with the cream cheese on top surrounded by streusel topping, with the cream cheese inside and the streusel covering the top of the muffin, AND with the cream cheese on top without any streusel if that’s what you like! I wanted to give you a few options and show you just how easy these pumpkin muffins are!
You Will Love the Cream Cheese Filling!
The cheesecake filling inside (or on top of) these muffins is absolutely delicious. It’s a creamy bite that pairs beautifully with the spiced pumpkin muffin. The cream cheese adds a little something special to this recipe, in my opinion, but if you don’t like cream cheese you can absolutely omit it. But I love it, and I think you will too!
Ingredients/Yield: 24 Standard Muffins
I’ve broken up the ingredients list into 3 parts here for you to make it easier: the cream cheese filling, the muffins, and the streusel topping! The full ingredient list with the measurements is in the recipe card at the bottom of the post!
Cream Cheese Filling:
Cream Cheese at room temperatureLarge eggGranulated Sugar
Pumpkin Muffins:
All purpose flourPumpkin pie spice. If you don’t have pumpkin pie spice use 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground ginger.CinnamonKosher saltBaking sodaVegetable oil. You can also use canola oil as well.Granulated sugarLarge eggsPure pumpkin puree. Don’t get this mixed up with pumpkin pie filling. Make sure you’re using 100% pure pumpkin!
Streusel Topping:
Light brown sugarButter at room temperatureQuick oats. You can also use old fashioned oats if that’s what you have on-hand. I prefer the texture the quick oats give as they are cut into smaller pieces.All purpose flourGround cinnamonPumpkin seeds. I like to use salted pumpkin seeds in the streusel topping, for a little bit of a salty bite!
How To Make Pumpkin Cream Cheese Muffins:
These muffins are simple to make, they just have a few steps. You don’t even need to use a mixer if you don’t want to, and can omit the topping or the filling if you desire!
Cream Cheese Filling: In a medium mixing bowl combine the cream cheese, egg, and 3- tablespoons sugar with a hand mixer until combined and smooth, 1-2 minutes. You can also do this step by hand, I just prefer to use the hand mixer for ease!Transfer the cream cheese mixture into a bowl and refrigerate while you complete the next steps.Streusel: In a medium bowl mix together the light brown sugar, butter, oats, flour, cinnamon, and pumpkin seeds until combined and coarse crumbs form. Set this aside. Muffins: Line 2 muffins tins with cupcake liners and preheat your oven to 350°F. You can also coat your muffin tins with nonstick spray if you don’t want to use liners.In a large bowl whisk together your dry ingredients (flour, pumpkin pie spice, cinnamon, salt, and baking soda.) Set aside. In another bowl mix together the wet ingredients (oil, 2 cups sugar, eggs, and pumpkin puree.) Stir until smooth.Add the pumpkin mixture into the flour mixture, stirring until combined.To create muffins with the cream cheese INSIDE: Fill the liners halfway full with the muffin batter. Drop a spoonful of the cream cheese into the batter and top with a tablespoon more of batter covering the cream cheese. Repeat this process with the remaining batter and cream cheese. Then Sprinkle the streusel topping evenly on the muffins and bake for 20 – 25 minutes until the muffins are set and a toothpick inserted in the center comes out clean.To create muffins where the cream cheese REMAINS ON TOP (like Starbucks): Fill the muffin tin 3/4 full and spoon the cream cheese in the center. Sprinkle the streusel mixture around the edge of the cupcake, not covering the cream cheese. Bake for 20 – 25 minutes.Allow the muffins to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
Can I Make These Without the Cream Cheese Filling?
Yes, absolutely! The base recipe for these Pumpkin Muffins is standalone great! You could even use the recipe for the streusel on the muffins without the cream cheese!
WHY THIS RECIPE WORKS:
This recipe works on so many different levels:
The pumpkin muffin is light enough to enjoy on its own. It has the perfect crumb and moistness. It also is sturdy enough to hold up to the cream cheese filling. It’s a completely adaptable pumpkin muffin recipe with the ideal amount of spice and pumpkin flavor!The streusel topping is crunchy and delicious without overpowering the muffin. It includes pumpkin seeds with adda little protein and crunch! I like to use salted pumpkin seeds to add a slightly salty bite!This recipe is also great to cut in half if you would only like to make 12 muffins! You can also use large muffin tins if you want a true bakery-style muffin!
How To Store Pumpkin Cheesecake Muffins:
Store these muffins airtight in the refrigerator for up to 5 days. You need to keep these in the fridge due to the cream cheese. If you omit the cheesecake filling, you can store them at room temperature for 3 days.
Freezing:
These muffins freeze beautifully. Store them airtight in the freezer for up to 30 days for best freshness. Thaw them in the refrigerator!
Here are some other pumpkin recipes you will love!
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Pumpkin Cream Cheese Muffins (Starbucks Copycat Recipe)
Description:
These moist Pumpkin Cream Cheese Muffins are sweet, delicious, and adaptable! Perfect with a cup of coffee!
Ingredients:
Cream Cheese Filling:
8– ounces cream cheese, room temperature
1 egg
3 tablespoons granulated sugar
Streusel:
1 cup light brown sugar
1/2 cup butter, room temperature
1/2 cup quick oats
1/2 cup all purpose flour
1 teaspoon cinnamon
1/2 cup pumpkin seeds, roughly chopped
Muffins:
3 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
2 cups granulated sugar
4 eggs
1 (15- ounce) can pure pumpkin puree
Instructions
Cream Cheese Filling: In a medium mixing bowl combine the cream cheese, egg, and 3- tablespoons sugar with a hand mixer until combined and smooth, 1-2 minutes.
Transfer the cream cheese mixture into a bowl and refrigerate while you complete the next steps.
Streusel: In a medium bowl mix together the light brown sugar, butter, oats, flour, cinnamon, and pumpkin seeds until combined and coarse crumbs form. Set aside.
Muffins: Preheat the oven to 350°F. Line 2 tins with liners. Set aside.
In a large bowl whisk together the flour, pumpkin pie spice, cinnamon, salt, and baking soda. Set aside.
In another bowl mix together the oil, 2 cups sugar, eggs, and pumpkin puree. Stir until smooth.
Add the pumpkin mixture into the flour mixture, stirring until combined.
Fill the liners halfway full with the muffin batter. Drop a spoonful of the cream cheese into the batter and top with a tablespoon more of batter covering the cream cheese. (This creates muffins where the cream cheese is inside the muffin. See the notes for other methods.). Repeat this process with the remaining batter and cream cheese.
Sprinkle the streusel topping evenly on the muffins and bake for 20 – 25 minutes until the muffins are set and a toothpick inserted in the center comes out clean.
Allow to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes:
To create muffins where the cream cheese remains on top, fill the muffin tin 3/4 full and spoon the cream cheese in the center. Sprinkle the streusel mixture around the edge of the cupcake, not covering the cream cheese. Bake for 20 – 25 minutes.
If you don’t prefer streusel, you can omit it.
Store airtight in the refrigerator for up to 5 days.
Keywords:: cookies and cups, pumpkin muffins, pumpkin recipe, starbucks copycat
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Sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. These homemade fruit-filled muffins are a delicious make-ahead breakfast, and they’re freezer-friendly, too!
Make sure to check out my classic Blueberry Muffins recipe OR my Blueberries and Cream Muffins too!
Crazy Moist Banana Blueberry Muffins!
Just when you thought Blueberry Muffins couldn’t get any better, I went ahead and added in banana! Honestly it was out of pure necessity, as I had some old bananas to use up, but it turned out to be a delicious discovery! Two fruits, one muffin. Pure deliciousness. These simple homemade muffins are an absolute delight. The tangy blueberries combine with the rich banana flavor for a sweet, fruit-flavored explosion that you don’t want to miss.
What To Expect:
The texture: Extra moist and cake-like thanks to the combo of banana and sour creamEase of Prep: Just a bowl and a spoon, no mixer required!Bake Time: 25-ish minutes Topping: I simply sprinkled some coarse sugar on top for a little crunch, but you could make a streusel topping like on my Banana Muffins if you love crumble!
What You’ll Need
Before we get started, let’s go over the key ingredients. Here’s what you’ll need to make these banana blueberry muffins happen:
Bananas: The riper the bananas are, the better. Try to use bananas with lots of brown spots on the peel if you can.Butter: Melted. Salted or unsalted butter both work, you can mix in either.Sugar: I like to use granulated sugar in this recipe.Eggs: These will be the binding agents for your muffin batter.Vanilla Extract: For extra sweet flavor.Sour Cream: This makes these muffins super moist.Baking Soda: To help your muffins rise up nice and tall.Salt: I like to use kosher salt in this muffin recipe.Flour: I generally use all purpose flour, but you could try using gluten free flour.Blueberries: Use fresh blueberries if possible.Optional: Add in coarse sugar for the tops of the muffins.
How to Make Banana Blueberry Muffins
What I love the most about making these banana blueberry muffins is that it takes around 40 minutes from start to finish, and then I have a bunch of make-ahead breakfasts ready to go. Muffins are always good to have on hand during the week, because you never know when you’ll need a quick, on-the-go breakfast.
This is what you’ll need to do to mix these together:
Preheat Oven to 350°F: Place cupcake liners in a muffin tin. Set aside.
Mash the Bananas: In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
Mix Muffin Ingredients Together: In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated. Then, fold in the blueberries.
Fill the Muffin Pan: Portion out 1/4 cup batter into each muffin tin and prepare crumb topping and sprinkle on some coarse sugar for a little sweet crunch!
Bake the Muffins: Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.
Tips for Success
Easy, right? These muffins come together in a snap, and they’re done before you know it.
Here are some tips that make prepping these banana blueberry muffins even easier:
Do I Have to Use Cupcake Liners? No, I just think that cupcake liners make removing the muffins from the pan easier. You definitely don’t have to use them, though – feel free to omit them and use cooking spray instead.Can I Use Frozen Blueberries? Sure! I like to use fresh – especially in the summer when they’re in season and you can pick them yourself – but frozen will work just fine. Toss the Blueberries in Flour: If you want to prevent the blueberries from bleeding color into the batter, toss them in a tablespoon or so of flour. Don’t Over-Mix the Batter: Over-mixing the batter leads to dense and tough muffins instead of light and fluffy ones, so stir until everything is just combined. Use Room Temperature Ingredients: Letting the sour cream and eggs come to room temperature is a good idea because everything will mix together more smoothly. There will be more resistance if you use refrigerated ingredients.
How to Store Muffins
The best way to store these banana blueberry muffins is in an airtight container at room temperature – they’ll last for up to 3 days. They will most likely keep for a couple days longer in the fridge if you need to store them there. (The countertop is usually good for me, since muffins rarely last 3 days in this household.)
Can I Freeze Banana Blueberry Muffins?
Absolutely. Freeze these muffins in an airtight container for up to 30 days. Thaw them in the fridge overnight before eating again, and enjoy!
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Easy Banana Blueberry Muffins
Description:
Sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. These homemade fruit-filled muffins are a delicious make-ahead breakfast, and they’re freezer-friendly, too!
Ingredients:
3 medium bananas
1/2 cup butter, melted
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
1/2 cup sour cream
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups all purpose flour
1 1/4 cups blueberries
Optional – 1/4 cup coarse sugar for tops of muffins
Instructions
Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
Fold in the blueberries.
Top each muffin with an equal portion of the coarse sugar if desired.
Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.
Notes:
Store airtight at room temperature for up to 3 days. Freeze airtight for up to 30 days.
Keywords:: banana blueberry muffins, easy banana muffins
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