Banana Muffins With Blueberry Jam Topping

It was supposed to be just plain old banana muffins but I got itchy fingers and diligently piped some blueberry jam on the muffins.

These muffins came about because I had a few very ripe bananas that were browning very fast. And there was a carton of buttermilk in the fridge.

And speaking of the buttermilk............

Yes. More than a month expired. I'm still standing, so it was fine. As mentioned on the carton, buttermilk is great for muffins as it makes the muffins fluffier. 

After filling the muffin tin with batter, I piped some blueberry jam on the batter. This brand of jam is quite sweet and with the benefit of hindsight, I could have left out sugar (just a scant 1/4 cup) from the batter.

The muffins turned out very moist and tender, full of banana flavor but a bit on the sweet side due to the blueberry jam topping. I reckon, fresh blueberries would be a better option.

Banana Muffins with Blueberry Jam Topping
Recipe source : Phong Hong

Ingredients :
- 230g self-raising flour, sifted
- 1 tsp cinnamon powder
- 115g butter, softened
- 1/4 cup caster sugar
- 1 egg
- 1 cup buttermilk
- 300g ripe bananas, mashed

- some blueberry jam for the topping

Method :
1. In a mixing bowl, whisk flour and cinnamon powder to mix. Set aside.
2. In another mixing bowl, whisk butter and sugar until well combined.
3. Add egg and continue to whisk until emulsified.
4. Add buttermilk and whisk to combine.
5. Add mashed bananas and using a spatula, stir to combine.
6. Pour the wet mixture into the flour and gently fold using spatula. Do not overmix.
7. Using an ice cream scoop (or two spoons) divide the batter between a lined 12 hole muffin pan.
8. Pipe blueberry jam onto each muffin batter.
9. Bake at 160C for 22-25 minutes or until toothpick inserted into center of a muffin comes out clean.