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Banana Blueberry Bourbon Muffins

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© 2012 Helana Brigman
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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?

Ingredients:

* 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.

4.) Scrape down sides of mixing bowl and roughly chop Bourbon Candied Pecans.  Add pecans to wet mixture with blueberries.  Mix until just combined (do not over mix).
5.) Bake at 400F for 18-20 minutes or until golden brown and a toothpick comes out clean.  Remove from oven and cool slightly.  Serve with butter, or undressed and enjoy! Makes 12 muffins.

Muffin

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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.

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Banana Blueberry Bourbon Muffins, 5.0 out of 5 based on 1 rating
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One Comment

  1. Alison
    Posted April 9, 2012 at 12:24 pm | #

    I think we are sharing a vibrational blueberry vibe this past week, H. I will have to try these. Mine were based on smitten kitchen’s version with sour cream, and I added 3x the amount of blueberries (and flour) and juiced some of the berries to up the color.

    I’m fixated on finding a way to make really blue, really berry-ful muffins–I confess I tried blue food dye in a manic moment.

    Cheers!

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