Whole Wheat Blueberry Muffins
Adapted From Scholastic Parent and Child Magazine
Makes 12 muffins
2 very ripe large bananas
1 cup whole wheat flour
1 cup white flour
1 ½ tsp baking powder
1 tsp baking soda
1 pinch fine sea salt
½ cup brown sugar
1 ¼ cups buttermilk
1 large egg, lightly beaten
¼ cup extra virgin olive oil or melted butter
7 oz. blueberries, rinsed and drained
1 tbsp. raw brown sugar
1. Heat the oven to 350 degrees. Line a 12-hole muffin pan with muffin cases. Peel the bananas and mash it in a bowl, using a fork
2. Mix the flour, baking powder, baking soda, salt and brown sugar together in a large mixing bowl. Make a well in the center and add the buttermilk, egg, olive oil and bananas. Quickly fold the ingredients together until just incorporated, taking care not to over mix. Tip in the blueberries and give the batter one or two stirs.
3. Spoon the batter into the muffin pan and sprinkle with the raw brown sugar. Each cup will be quite full. Bake in the over for about 20-25 mins. until muffins are well risen and golden brown on top; a skewer inserted into the center of a muffin should come out clean.
4. Let cool in the pan for a couple of minutes, then transfer it to a rack to cool completely.