Banana, Blueberries and Applesauce Muffins

When I ended up with some ripe bananas and blueberries that looked better than they tasted, I’ve decided to use them to bake these tasty muffins. While I usually add the blueberries to the batter, this time I used them to make a tasty fruity layer in the muffins. I sprinkled the tops with Demerara sugar, to add a layer of crunchy texture. These tasty muffins are perfect for brunch or breakfast, or as a light snack any time of the day. Try them and enjoy.

Notes:
* Demerara sugar is a pale golden sugar, with fairly large grains. It adds both flavor and texture. If you can’t find it, don’t substitute with regular sugar.
* The muffins can be frozen for up to a month. For best results, freeze them separated on a tray before packing in freezer bags.

Makes: 20
Prep time: 30 minutes
Baking time: 30 minutes

Ingredients:
For the blueberries layer:
2 cups fresh blueberries
2 Tbs water
¼ cup sugar
1 tsp lemon juice
2 Tbs cornstarch, mixed with 1 Tbs water
For the muffins:
½ stick (55 grams) butter, soft
½ cup unsweetened applesauce
2 L eggs
1 cup sour cream
2 medium ripe bananas, mashed
1 cup sugar
1 tsp cinnamon
1 tsp vanilla paste
2 cups flour
1 Tbs baking powder
½ tsp salt
For topping:
1/3 cup Demerara sugar

1. Mix the blueberries, water, sugar and lemon juice in a medium pot and cook over medium heat for about 7-8 minutes, mixing occasionally, until they soften. Increase the heat to medium-high and add the slurry of cornstarch mixed with water. Mix well and cook for 1-2 minutes, until the mixture is glossy and thickens. Let cool to room temperature.

2. Preheat the oven to 355F (180C). Line muffin pans with 20 baking cups.
3. In a large bowl, whisk together the butter, applesauce and eggs. Add the sour cream, bananas, sugar, cinnamon and vanilla and mix well. Add the flour, baking powder and salt and mix again.

4. Fill the cups with three quarters of the better. Divide the blueberries mixture between the cups and top with the rest of the batter. Sprinkle the Demerara sugar on top.

5. Bake for 30 minutes, or until the muffins puff up and the tops are golden. Transfer the muffins to a rack, to cool to room temperature before serving.

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