I find myself aching for summer these days.
For iced coffees, long days, windows down, doors open, Aaron home, lunch on the back deck, grilled burgers, walks that don’t require big coats and blankets, days at the lake, deeply red Oregon strawberries, gallons of iced tea, bright flowers hanging on my front porch, corn on the cob, BLTs with thick cut bacon and juicy plump garden tomatoes, and days where you never actually wear a real outfit because you go from pajamas to swimsuit to yoga pants and a tank top because it’s just that hot.
This week has been filled with days hitting 60 degrees, making me think summer will soon be here. So I decided to get some blueberries out of the freezer and make some Banana-Berry Muffins while pretending it was a warm enough morning to enjoy one out on the back deck.
Yesterday felt like a long-awaited pre-summer day and the smell of banana-blueberry muffins floating through our house was enough to keep me daydreaming for several hours. Do you have a favorite summer drink, food, tradition or memory?
(Hay Day Country Market Cookbook, by Kim Rizk)
Makes 18 muffins (or 10 jumbo muffins)
8 Tbsp (1 stick) unsalted butter, at room temperature
1 cup sugar
1 1/2 cups mashed ripe banana (about 3 large bananas)
1 tsp vanilla
3 cups flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 heaping cup fresh raspberries, stemmed blueberries, or blackberries, gently rinsed and drained (I used some that I froze)
1. Preheat the oven to 375 degrees. Lightly butter muffin cups.
2. Using an electric mixer, cream the butter and sugar together in a large mixing bowl. Add the eggs one at a time, blending well after each addition and scraping down the sides of the bowl as needed. Add the mashed banana and vanilla, and blend in. (The mixture will look slightly curdled, but it will pull together once the dry ingredients are added.)
3. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture in batches, alternating with the yogurt. Mix until all the dry ingredients are moistened. Stir in the berries.
4. Fill the prepared muffin cups two-thirds full, and bake until the muffins have risen and are nicely colored (a tooth-pick inserted in the center should come out clean), 20 to 25 minutes. Remove from the oven and cool in the muffin cups for about 2 minutes. Then turn the muffins out onto a wire rack so they’re bottom side up, and allow them to cool for a few minutes more before serving.
*These muffins are very moist and keep well in an airtight container for two to three days. The batter itself keeps well in the refrigerator for a couple of days, which means you can scoop out enough for a few fresh muffins each morning.