This recipe makes about 24 muffins. You can cut it in half, but I wouldn’t recommend it 😉
1/2 cup unsalted butter, melted (1 stick)
1/2 c honey
2 1/4 c mashed banana (from 5 very ripe bananas)
3/4 c buttermilk
1 tablespoon vanilla
2 cups whole wheat flour
1 cup white flour or white spelt flour
1 cup wheat bran
1 tablespoon cinnamon
5 teaspoons baking powder
1 teaspoon salt
2 cups fresh blueberries
1 cup hazelnuts (walnuts or pecans work, too)
1. Heat the oven to 375°F. Grease 2 x 12-cup muffin tin and line it with paper or foil muffin cups if you like.
2. Mix together the dry ingredients in a bowl. Beat together the wet ingredients (butter-vanilla) in another bowl. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist; add a little more milk or other liquid if necessary. Gently fold in blueberries and nuts.
3. Spoon the batter into the muffin tins, filling them about two-thirds full and handling the batter as little as possible. (If you prefer bigger muffins, fill 8 cups almost to the top; pour 1/4 cup water into the empty cups.) Bake for about 20 minutes (about 30 minutes for larger muffins) or until nicely browned and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let rest for 5 minutes before taking them out of the tin. Serve warm.