Baking Classics: Blueberry-Banana Flax Muffins

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The Technique

Blueberry-Banana Flax Muffins

Many fresh fruits freeze well & are wonderful to use for a variety of cooking & baking applications. If bananas become too ripe, peel them & freeze covered up to a month for use in breads, muffins or pancakes. Fresh blueberries may be frozen in bulk up to 5 months. Portion in zip top freezer bags then measure the amount you need & add them to recipes while frozen. This particular recipe makes use of both applications although fresh bananas & blueberries may also be used if desired. However, just a quick note that the blueberries are not folded into the batter rather added over the surface. This will prevent them from sinking & possibly sticking to the bottom of the muffin tins. 

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Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickBlueberry-Banana Flax Muffins
makes 1 dozen

1 1/4 cups all purpose flour
1/3 cup flax meal
3/4 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp kosher salt
1 cup mashed, ripe banana
3/4 cup dark brown sugar
1/2 cup whole buttermilk
3 Tbsp melted butter
1 egg
3/4 cup frozen, fresh blueberries
1/2 cup chopped pecans

Preheat the oven to 350 degrees. Whisk together the flour, the flax, the baking soda, the cinnamon & the salt in a small bowl. Set aside. Combine the banana, the brown sugar, the buttermilk, the butter & the egg in a large bowl. Beat on Low speed with an electric hand mixer until blended. Add the flour mixture & mix on Low speed just until blended. Coat 12 standard muffin cups with cooking spray. Portion the batter evenly between the cups. Top with the blueberries & the pecans, pressing into the batter. Bake 22 to 25 minutes or until a wooden pick comes clean when inserted in the center. Remove from the oven. Let stand 2 minutes. Transfer to a wire rack. Cool completely. 

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{testing notes}

How To Make Blueberry-Banana Flax Muffins

Fresh blueberries & pecans replace a traditional streusel & in combination with flax meal in the batter, make these a healthier breakfast alternative compared to most classic muffin recipes. Almonds or walnuts would offer delicious variations in place of the pecans.

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A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

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Preheat the oven to 350 degrees. Whisk together the flour, the flax, the baking soda, the cinnamon & the salt in a small bowl. Set aside. Combine the banana, the brown sugar, the buttermilk, the butter & the egg in a large bowl. 

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Beat on Low speed with an electric hand mixer until blended. 

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Add the flour mixture & mix on Low speed just until blended. 

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The mixture will have lumps during the process.

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Keep blending until it appears consistent throughout. The batter will not be completely smooth. 

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Coat 12 standard muffin cups with cooking spray. Portion the batter evenly between the cups. 

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Top with the blueberries & the pecans, pressing into the batter.

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Bake 22 to 25 minutes or until a wooden pick comes clean when inserted in the center. Remove from the oven. Let stand 2 minutes. Transfer to a wire rack. Cool completely.  

The Tune
“Night & Day” Ella Fitzgerald

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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