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Banana Blueberry Muffins

Summertime means local blueberries are abundant in the White Mountains, so the Inn features them in these muffins at breakfast. Frozen blueberries may be substituted in winter months.
Recipe chef is Inn at Ellis River in Jackson, NH
Recipe courtesy of Inn at Ellis River
Prep Time : 10 minutes
Cook Time : 25 minutes
Yield : Makes approximately 18-24 muffins
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Ingredients
Ingredients
  • 4-½ cups flour
  • 2 Tbs. baking powder
  • 1-1/4 cups sugar
  • 1 tsp. salt
  • 2 eggs
  • 2 cups milk
  • 3/4 cup melted butter, cooled
  • 1 tsp. vanilla
  • ½ cup yogurt
  • 2 ripe bananas, mashed
  • 1 cup blueberries
  • 1 Tbs. frozen lemonade concentrate (not diluted)
  • 3 Tbs. simple syrup*
  • Granulated sugar for dusting tops

Preparation
Preparation
Preheat oven to 400 degrees.
Mix dry ingredients together. Then mix wet ingredients and mashed bananas together.
Add blueberries and fold quickly into dry ingredients. Bake about 20 - 25 minutes until test utensil comes clean. Let cool sightly, remove from baking pan, and glaze with mixture of lemonade concentrate and simple syrup. Dust with granulated sugar.
*(Equal parts sugar and water brought to a boil and cooled)