Triple B Muffins

Name: Triple B Muffins
Ingredients: 3 tablespoons unsalted butter at room temperature; 3/4 cup sugar, preferably turbinado or other less-refined sugar; 1/4 cup light-bodied olive oil (or a neutral oil); 1 cup buttermilk at room temperature; 2 large eggs at room temperature; 1/2 teaspoon vanilla extract; 3/4 teaspoon sea salt; 1 cup /4 1/2 ounces all-purpose flour; 1 cup /4 1/2 ounces whole wheat flour; 2 teaspoons baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1 cup blueberries, fresh or frozen (unthawed); 1 medium banana, ripe but not soft, cut into blueberry-sized chunks; 1/4 cup turbinado sugar

15 ingredients

9 steps

Ingredients

3 tablespoons unsalted butter at room temperature
3/4 cup sugar, preferably turbinado or other less-refined sugar
1/4 cup light-bodied olive oil (or a neutral oil)
1 cup buttermilk at room temperature
2 large eggs at room temperature
1/2 teaspoon vanilla extract
3/4 teaspoon sea salt
1 cup /4 1/2 ounces all-purpose flour
1 cup /4 1/2 ounces whole wheat flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup blueberries, fresh or frozen (unthawed)
1 medium banana, ripe but not soft, cut into blueberry-sized chunks
1/4 cup turbinado sugar

Directions

1

Preheat oven to 350°F. Generously butter the wells of a 12-cup muffin pan. Set aside.
2

In a large bowl, whisk together the sugar, oil, buttermilk, eggs, vanilla, and salt until well combined. Set aside.
3

In another bowl, whisk together the flours, baking powder, baking soda, and cinnamon.
4

Add the dry mixture to the wet mixture. Fold/mix gently so that there are still some large patches of dry mix are still visible.
5

Scatter the blueberries and banana over the top of the batter. Continue to fold gently until ingredients are just combined, taking care not to overmix the batter.
6

Divide batter evenly among the muffin cups, filling them to the top. Sprinkle a single layer of turbinado sugar over the surface of each muffin.
7

Bake for 20-25 minutes, rotating the pan after 10 minutes. The muffins are ready when the tops are firm and golden and a cake tester tests clean. Take care not to overcook.
8

Remove from the muffins from the oven and allow them to cool for a few minutes. Finish cooling them out of the pan on a cooling rack.
9

Eat them warm. With a little butter, of course.