We’re only through half of it, but what a week this has been already! I have been spending a lot of time at Tutto Food, a huge trade show and at Seeds and Chips, a food and technology summit, both at Milan’s convention center. There are a lot of connections to be made, clients to be met, samples to be tasted and start-ups to be discovered. The keynote speaker at Seeds and Chips yesterday was no other than former president Barack OBAMA, and I was lucky enough to be able to watch his speech in person. Despite the obvious emotions I felt by sharing a room with such greatness, I found his talk informative and (of course) inspiring. You can see a full video of the speech here.
Anyway, I took the morning off from the craziness of the convention center and instead whipped up this batch of comforting muffins. I hope you enjoy them as much as I did!
Blueberry-Banana Muffins
- 1 cup (120 g) whole-wheat flour
- 3/4 cup (100 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 ripe bananas
- 1/3 cup (45 ml) milk
- 7 tablespoons (100g) unsalted butter, softened to room temperature
- 2/3 cup (140 g) sugar (I used raw, organic cane sugar)
- 2 large eggs
- 1 generous cup (150 g) fresh blueberries
For 12 muffins
Preheat oven to 375°F (190°C). Line a 12 muffin cups with paper liners.
Whisk together flours, baking powder and salt in a medium bowl. In another bowl, mash bananas with a fork and stir in the milk. Set aside.
In another large bowl, beat butter and sugar with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
