This recipe was blackberry muffins but I instead changed it all up since I don’t like blackberries, and to be honest, I was a bit skeptical about the change I thought I wasn’t gonna be able to make it work since I had to change it but fortunate me I was able to make it work and it turned out great I have had a change-up recipe but I always have been afraid of the outcome of the flavors, you know sometimes when you change something up you have to be able to make sure of the flavors combination you make otherwise it can be a disaster. I have acquaintances placing orders because when they tried them even myself I was surprised with the outcome the fluffiness and moist of the muffin and being able to see and taste the fresh strawberries on every bite of it. I WAS PLEASED WITH MY WORK, I HAD FUN WITH IT AND DEFINITELY WILL BE MAKING MORE OF THIS!
Note: While this recipe calls for banana and strawberry, you can use whatever berries you like or try some other fruit
Ingredients
Instructions
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Preheat the oven to 350 degrees F(117 degrees C). Place the oven rack in the center of the oven. Line up 12 cup muffin pan with paper liner or lightly butter or spray the muffin cups with vegetable spray.
- In a small saucepan melt the butter. Let it cool down to room temperature.
- In a medium-sized bowl whisk together the eggs, vanilla extract, and mashed bananas. Add melted butter and stir to combine.
- In another large bowl combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with the flour.(This helps prevent the berries from sinking during baking.)
- Add the wet ingredients to the dry ingredients and stir only until they are well incorporated or combined. *Do not overmix or you will have tough muffins.
- Divide the batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center come out clean, about 25 to 35 minutes depending on your oven. Transfer to a cooling rack.