Banana Blueberry Muffins

Since I have been in the US, I have taken several trips. I have flown to Virginia and Kentucky, and driven to/through North Carolina, Louisiana, Mississippi, Alabama, Arkansas, Tennessee, and Florida!!! Let’s just say I have hardly slowed down long enough to enjoy all the wonderful and endless ingredients around me. But every once in a while I stopped for just enough time to make something delicious, like these banana blueberry muffins with an oatmeal streusel topping!!! 

 After two months, two weddings, two wonderful trips and still no official news from the Greek government, I am ready to return back to Greece and see my husband! I have come to fully realize that you can be surrounded by lots of people and lots of things, but if you are away from the one you love – life just isn’t as sweet and time goes by twice as slow. I wonder why the grass always seems greener until you step over, then somehow you grow to miss the old, brown grass from where you came:) I am all for changes and challenges in life, but in less than 4 days, I will be back with the Mr., and even though not will be right in the world, my heart will be back at ease and I will be in the arms of someone who loves me dearly. And maybe the brown grass will even seem a little greener once I get back, but then again, maybe not?!

Banana Blueberry Muffins with Streusel Recipe: 1 cup all purpose Flour 1 cup whole wheat 1 tsp. baking powder 1/2 – 1 tsp. cinnamon 1/2 tsp. baking soda 1/2 tsp. salt 1/4 cup oil 3/4 cup brown sugar 1 cup buttermilk 1 egg 1 tsp. vanilla 1 cup blueberries 2 small bananas

Streusel Topping: 2 T. cold butter 1/4 cup flour 1/4 cup oats 1/4 cup brown sugar pinch cinnamon

Line your muffin pan or grease very well. Wash and dry your blueberries and then toss them in a small bowl with your extra flour, set aside. Mash your bananas in another small bowl and set aside. In a large bowl combine brown sugar and oil, whisking or mixing quickly until light in texture. Add buttermilk, egg, and vanilla whisking until uniform. Either combine in a separate bowl all the dry ingredients or use a mesh bowl strainer to sift over the wet mix, stirring slowly using a folding form, careful to only mix until combined. Slowly fold in the bananas and blueberries, careful again not to over stir.

Preheat oven to 375°. In another small bowl mix all of your ingredients together with a fork or your fingers, until crumbly. Sprinkle over the tops of your muffins and put in preheated oven. Bake for 18-22 minutes or until the tops are golden brown and tester stick removes clean. Enjoy warm with a little butter or cold glass of milk!

I took these little guys on one of my trips with me and there were plenty to go around. I loved them as breakfast or as a mid day snack and I hope that you will too. Some people may not be into the combination of banana AND blueberries but feel free to replace with any fruit or nut you like instead. I also prefer the whole grain taste and slight “nutty” hint when using whole wheat flour, but it is also very easy to replace the wheat using 2 cups all purpose flour.

In another week or two I will be back in my comfort zone and home environment for cooking and taking pictures, believe it or not that has actually become Greece even through my limited options. I promise not only more regular posts but also better pictures and recipes too! Until then though, I truly hope that you are enjoying your summer and making the most of each sun filled day!

Kali Orexi,