Strawberry Banana Blueberry Lemon Muffins
I haven’t been able to bake in a while because I have been swamped with so much work for my summer classes but I finally made some time to make these muffins. It includes plenty of fresh fruits (bananas, strawberries, blueberries, and lemon zest), which melded so well together. I especially enjoyed the juicy chunks of blueberries and strawberries that just exploded in my mouth with each bite with that subtle hint of lemon.
Strawberry Banana Blueberry Lemon Muffins (adapted from Sunny Anderson):
Yields 12 muffins
- 1 cup strawberries, chopped
- 1 cup sugar, plus 2 tablespoons
- 1 1/2 cups all-purpose flour
- Pinch ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 ripe banana, mashed
- 2 large eggs
- 1/4 cup canola oil
- 1 lemon, zested
- 1/2 pint blueberries
- 1 cup chopped walnuts, optional
Preheat oven to 350 degrees F.
Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)
In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
Mix dry ingredients into wet ingredients until combined. (Do not over mix.)
Fold in blueberries and walnuts, if using.
Scoop the batter evenly into the muffin tray.
Place into oven and bake for 30 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.