Wednesday, September 04, 2013

banana blueberry muffins

When we end up with a rare and precious Saturday morning that we don't have anywhere to be, we like to make a big breakfast.  Steve will poach eggs and we'll have tea or lattes and sometimes I'll get a hankering for something sweet. (This doesn't just happen in the morning... does anyone remember the great pound cake of 2011?)

Last Saturday was just such a morning and I decided to make muffins with whatever we had on hand.  I also decided to make up the recipe, after not finding a suitable one online. So here it is, you know, in case you find yourself in a similar situation one Saturday morning. 

Banana Blueberry Cream Cheese Almond Muffins (because when I make up the recipe, I can make the name as long as I like)

2 eggs
1/2 cup sugar
1/2 cup melted butter
1/4 cup plain yogurt
2 cups almond flour 
pinch of salt
1 tsp. baking powder
1/2 tsp. baking soda
3 ripe bananas, mashed
1/2 cup blueberries

Beat eggs and sugar until pale in color.  Stir in melted butter and yogurt.  Combine dry ingredients in another bowl, then stir into egg mixture until just combined.  Add bananas and blueberries and mix gently.  

At some point during this muffin-making extravaganza, I saw that we had cream cheese in the refrigerator and started dreaming about those pumpkin muffins at Starbucks with the cream cheese baked right into the middles.  In the interest of science, I wanted to see if it was just as simple as putting some cream cheese into the middle of your muffin, so I tried and it is.  Great news.  Also, somebody loved licking the beaters.  

Beat 4 oz. cream cheese, 1/4 cup sour cream, and 1/4 cup confectioners sugar until smooth.  Put one big spoonful of muffin batter in each muffin cup.  Then put a smaller spoonful of cream cheese filling on the batter and top with another big spoonful of batter.  

Bake at 350 for 30 minutes.  Makes 12 muffins.  

I'm sure you could make these with wheat flour.  So how about somebody try it and report back here how it went?  Baked goods with almond flour tend to be dry, but all the fruit and cream cheese took care of that and these were delicious.  

Today I am making more bow ties, (do you feel like that's all I ever do?  me too.) and working on photographing more of our fall line.  All the men's scarves are in the shop and the rest of the items will be popping up over the next week or so.  

Awhile back, I was interviewed for a piece in the British online magazine The Upcoming- you can read the article here.  I just saw it for the first time today and it's always so exciting to see pictures of my work other places around the internet!  


  1. Those look delicious! I'll try them with wheat flour! Chen-Chen is adorable and I'm glad he could do the pre-wash for you. It's always a pleasure to see your posts and try your recipes:) You are definitely a "feel good" blog! I always come away from it with a smile on my face,

  2. What an incredible article! You, my dear, are amazing!
    I am definitely making muffins this weekend!
    Love you



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