Blueberry banana muffins ( or any additive to muffins) in Tales from the kitchen witch

Oil is expensive and butter is more so. Im finding I can swap butter and oil for things like greek yogurt, Sour cream and bananas. So a lot of my recipes are containing some of all of those ingredients of late. It dosent alter the flavor but makes things more moist

Tonight I’m making a big batch of muffins. Im making a couple trays of blueberry banana muffins and then some chocolate chip muffins.

Ingredients
4.5 cups all-purpose flour
3 teaspoon baking powder
1.5 teaspoon baking soda
0.75 teaspoon salt
1 Tablespoon of cinnamon
6 large eggs
4.5 cups ripe mashed banana about 3 medium
1.5 cup Greek yogurt ( I used blueberry)
1.5 cup light brown sugar
3 teaspoon vanilla extract
4.5 cup fresh blueberries ( Or chocolate chips or other fruit additive, your choice)
Instructions
Preheat the oven to 350°F. Line a standard muffin pan with parchment paper muffin liners or grease the muffin pan with oil. Do not use regular muffin liners.
In a small bowl, stir together the flour, baking powder, baking soda, and salt until combined.
In a large bowl, whisk the eggs until blended. Whisk in the banana, yogurt, brown sugar, and vanilla until combined, then fold in the dry ingredients until no flour pockets remain. Fold in the blueberries.
Divide the batter in the prepared muffin tin. Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.

Making mixed muffins.

What I do is mix up a big match of muffin mix. Then put my additives in their own bowls. I have a bowl of blueberry and a bowl of chocolate chips. I fill my muffin tin half way at most with plain batter. Add a few berries or chips. Use a chopstick to stir then add another tablespoon of batter on top. I cook one tray of flavor at a time so they dont get mixed up.

Alternate toppings.

Crumb topping.
Cinnamon Crumb Topping
¾ cup all-purpose flour
½ cup granulated sugar
1 teaspoon cinnamon
4 tablespoons butter melted
Blend the flour, sugar, and cinnamon together then stir in the melted butter until you have pea-sized clumps.
Fill the greased muffin tins completely full with the batter then sprinkle the tops with the cinnamon crumb topping. For slightly smaller muffins, you can fill the tins ¾ full which will give you 18 muffins (but you will need to reduce the baking time by a couple minutes).
Bake in the preheated oven at 425°F for 5 minutes then turn the oven down to 350°F and bake for 12 to16 more minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for at least 10 minutes before removing from the muffin tins. The tender muffins can fall apart if you remove them while they are still warm.

Blueberry juice frosting.

I use frozen blueberries. So I put them in a strainer over a bowl to let the juice drip out. This takes hours. So I tend to set it up before I go to work then cook after work ( or overnight) I cover it with a papertowel. This works great for me.

Taking the juices, Mix about 1/2 cup powdered sugar with the juice of one half lemon. Mix in a few teaspoons of the juice to bring in the blueberry flavor. Adjust to taste. Top when muffins are cool.

I top mine with a verity of toppings, Some get glaze, some get fruit glaze, some get crumb and some get none at all.

Muffins will last a week in a sealed container unless they get eaten. Or make in batches and freeze. Mine never last.