Triple b muffins
Cupcakes and muffins
The Bs in these muffins are blueberry, banana, and buttermilk; they have everything I like in my breakfast bread: subtle sweetness, a sturdy but tender crumb, chunks of moist fruit, whole grains, a little bit of spice. This recipe makes 12 muffins in my standard muffin pan, which means there's leftover batter, so I just pour it into a greased mini-loaf pan and bake it alongside the tin. Sometimes I'll throw in some finely grated lemon or orange zest, a handful of toasted almonds or walnuts, or freshly grated ginger or nutmeg. Or, if I'm not getting enough butter in my diet, I'll use 1/4 cup melted, cooled, unsalted butter in place of the oil. Not getting enough butter in my diet? Ha! Not likely! But I might go ahead and make the substitution anyway.
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