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whole wheat banana-blueberry-coconut muffins

In recipe on June 11, 2015 at 2:43 am

these are, hands down, some of the best muffins i’ve made in a good long time. they manage to be fluffy and moist, while still containing 50% whole wheat flour. tasty and (almost) guilt-free!

bananablueberrycoconutmuffins

cream together

8 tbsp unsalted butter
2/3 cup granulated sugar

beat in

1 large egg
4 small (or equivalent) brown-speckled bananas, smashed
1/3 cup buttermilk
1 tsp vanilla

in a separate bowl, mix

1 cup white flour
1 cup whole wheat
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup frozen blueberries
1 cup large-shred, unsweetened coconut

my new favorite trick is adding the mix-ins before you combine the wet and dry ingredients. as you know, once you combine the two (once liquid hits the gluten in the flour), the more you mix, the tougher the final product becomes. combining the blueberries and coconut with the flour mixture first means less mixing later and less chance of over-mixing.

also, one school of baking thought will tell you coating the blueberries in flour keeps them suspended in the batter. it’s true, in certain batters, all your blueberries sink to the bottom. i think this one is hefty enough that wouldn’t happen, but hey, consider it a safe-guard anyway. just look at how many blueberries are at the top of those muffins!

mix wets and dried together until just combined. scoop into a muffin tin with paper liners. your scoops will be big – this recipe makes a dozen honkin fat muffins.

bake at 350 for about 25 minutes, or until puffed and slightly golden on top, and a cake tester inserted in the middle comes out just barely clean.

oh, speaking of cake testers… have you heard that metal ones are no good? i love my metal oxo good grips one, but apparently metal cake testers cause cake deflation. i don’t think i’ve ever noticed that. can anyone speak from experience?

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