After two months, two weddings, two wonderful trips (one with family and one with friends), and still no official news from the Greek government, I am VERY 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 all 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?! Ha ha.
Banana Blueberry Muffins with Streusel Recipe: Makes 12 regular muffins
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 (EVOO or Canola)
3/4 cup brown sugar
1 cup buttermilk (or almond milk with 1 tsp. lemon juice)
1 tsp. vanilla
1 cup blueberries (tossed in 1-2 T. flour)
2 small bananas
2 T. cold butter
1/4 cup flour
1/4 cup oats
1/4 cup brown sugar
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. Whatever floats your boat 🙂 Make it work for you!
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 (and super hot) day!