Most mornings I start my day with a piping hot cup of coffee, heaping bowls of oatmeal with fruits and nuts (seen here and here), and some much needed exercise. When I find that my schedule allows for more leisurely follow ups to my morning routine, I tend to get the baking twitches. You know, that tingling sensation where you need to do something in the kitchen? For me, it’s always muffins.
Freshly baked muffins mark a great start to any day.
Muffins are perfect treats that take any morning from a hum drum schedule to an elegant upgrade whether it be Monday, Tuesday, or FRIDAY. I love freshly baked muffins with seasonal ingredients–citrus rich Lemon Lavender Muffins in winter or Zucchini Cranberry Walnut Muffins in the summer. Each batch has their own distinct seasonal taste and each batch magically seems to transform my day from just any old morning, to one to be savored.
Try these easy Banana Blueberry Bourbon Muffins for a new take on regular banana bread-infused baked goods. The addition of fresh blueberries add a wonderful sweetness while the tablespoon of good quality bourbon adds a hint of luxury and complexity to the batter. Pour yourself a piping hot cup of coffee and make sure to skip the oatmeal for these lovely berry-booze infused muffins. This isn’t just any morning, it’s a muffin morning!
Banana Blueberry Bourbon Muffins
This recipe adapts my favorite reliable Banana Bread with the brightness of spring berries and boozey Bourbon. It’s 5:00 o’clock somewhere, right?
* 3-4 bananas, cut into pieces, and mashed
* 1 egg, beaten
* 4 tablespoons butter, melted
* 1 cup sugar
* 1 tablespoon vanilla or almond extract
* 1 tablespoon good quality Bourbon
* 1 teaspoon baking soda
* pinch of salt
* 1 1/2 cup flour
* 1 cup Bourbon Candied Pecans, or walnuts
* 1 cup fresh blueberries
1.) Preheat oven to 400F. Cut up 3-4 bananas and mash (either with a potato masher in a bowl, or paddle attachment in a Kitchenaid mixer). Add egg and beat to combine thoroughly with melted butter.
2.) Add vanilla extract, good quality bourbon, baking soda, and a pinch of salt to wet mixture. Slowly integrate sugar and mix until fully combined.
3.) Add flour to wet ingredients mixing in 1/2 cup flour at a time allowing for it to integrate after every addition.
This recipe was re-published for my “Fresh Ideas” Column for Louisiana’s state newspaper, The Advocate, on Thursday, April 12th, 2012. You can read the reprint here.
Written by: Helana Brigman