July is blueberry season in the White Mountains, and you’ll often find these muffins made with local berries on our summertime breakfast tables.
- 4-½ cups flour
- 2 tablespoons baking powder
- 1-1/4 cups sugar
- 1 teaspoon salt
- 2 eggs
- 2 cups milk
- 3/4 cup melted butter, cooled
- 1 teaspoon vanilla
- ½ cup yogurt
- 2 ripe bananas, mashed
- 1 cup blueberries
- 1 tablespoon frozen lemonade concentrate (not diluted)
- 3 tablespoons simple syrup*
- Granulated sugar for dusting tops
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.
Makes approximately 18-24 muffins, depending upon pan size.
*(Equal parts sugar and water brought to a boil and cooled)