It’s been a sporty summer for the Dana clan. All three kids are on the swim team this year. That sounds hectic, and it is, but I love that our sport is something that they can participate in together. Good family-building, easier on the parents.
Last night was a crazy meet though. It rained off and on, and the area around the pool was mainly grass, which quickly turned to mud. But the kids dropped times, and they all placed in breaststroke, which is apparently the Dana family stroke.
Last night’s forecast. Yeah that’s the stuff:
As for me, marathon training has begun. I’m running the Marine Corps Marathon in October, and because I’m certifiable, I’m also running the Houston Marathon in January. I would’ve loved to run just the half in Houston, but the full marathon runs by my alma mater, the church where I was married and ordained, and the street where I grew up. How could I resist?
I’m calling these muffins “Athlete’s Special” because they were our recovery breakfast this morning after I gave the kids the day off from practice. I also wolfed mine down because I ran seven hill repeats with some girlfriends this morning. (Hill repeats: Warm up, ending your warm up at the bottom of a hill. Run up the hill, wishing you were dead. Jog down. Repeat.) They do have bananas in them, which have lots of good things, and blueberries are chock full of antioxidants. But whatever your sport, you’ll like them.
Adapted from this Buttermilk Banana Blueberry Bread recipe from Damn Delicious.
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar (I subbed in some brown sugar out of necessity–but try it just because!)
- 2 large eggs
- 1/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 3 ripe bananas, mashed (I used two–they were large)
- 1 cup blueberries
- Preheat oven to 350 degrees F. Lightly coat 16 muffin cups with cooking spray or use liners.
- In a large bowl, combine flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
- Add blueberries and gently toss to combine.
- Scoop the batter evenly into the muffin cups. Place into oven and bake for 20 minutes, or until a tester inserted in the center comes out clean.
- Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.