Banana muffin with blueberry, vegetable oil

Delicacy-baking with vegetable oil! The cupcake is so fragrant and amazingly tasty that it is impossible to believe how this miracle can be created from flour, eggs, bananas and blueberries. Despite the fact that blueberries are now expensive, according to this recipe, everything will turn out perfectly and the first time.

Ingredients

• Overripe bananas - 2-3 pcs. (without peel - 195 g)
• Blueberries (or blueberries) fresh - 150 g
• Refined sunflower oil - 125 ml
• Chicken egg - 2 pcs.
• White sugar - 205 g
• Premium wheat flour, sifted - 205 g + for sprinkling the mold and rolling the berries
• Baking soda - 6 g (or 1 tsp with a small slide)
• Sea salt, fine - 1 tsp topless
• Baking powder - 0.5 tsp
• Ground cinnamon - 0.5 tsp
• Ground nutmeg - 0.5 tsp
• Vanilla essence - 2 tsp
• or vanillin - double portion on the tip of a knife
• Butter, room temperature - for greasing the pan

Directions

1. Lubricate the form with butter (margarine will give water, you can not use it). I have a silicone mold, so it is more convenient to work with cupcakes.
2. Dust a greased pan with flour, shaking off excess (or use baking flour spray).
3. Turn on the oven to 180 degrees. Set the grate in the middle.
4. Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg in a deep bowl. And now attention! To enrich the dry mix with oxygen, we will do the following trick: put cling film on the bowl with the ingredients (if you don’t want to get a flour storm in the kitchen) and fasten it tightly. Make a hole in the center of the film and insert the mixer attachments into it. Beat the dry mixture for 1 minute. What for? We have banana and blueberry in the mix which make the dough heavier, so we need oxygen to lift it up and make it easier for the baking powder and soda.
5. Crack the eggs into a separate medium mixing bowl and beat lightly with a whisk or fork.
6. Add sugar, vegetable oil, vanillin to the eggs and mix at the lowest speed with a mixer for 30 seconds.
7. Rinse blueberries and pat dry halfway with paper towels. Prepare a bowl of flour (any amount). Now add the berries to the flour and roll. Transfer the berries to a sieve and "sow" the excess flour into the sink. Transfer the blueberries to an empty plate. Why is this being done? Berries rolled in flour will hold better at the top and in the middle of the dough, they will not slide all at once to the bottom. In the case of baking muffins in vegetable oil, 70-80% of the berries slide down. This method keeps them in a ratio of 40-50%.
8. Peel the bananas, weigh and transfer to a bowl. Mash with a fork to more or less puree. Add the bananas to the egg-sugar mixture and spread the puree over the liquid with a fork (do not use a mixer) for 30 seconds. Banana puree will be distributed unevenly, in pieces - this is absolutely normal.
9. Add dry ingredients to wet ingredients in two batches, mixing only with a fork for 30 seconds each time (do not use a mixer).
10. Pour the berries into the batter, stirring gently with a fork (try to keep them whole) for 30 seconds.
11. Pour the batter into the prepared pan and place in the preheated oven.
12. The baking procedure for the banana blueberry muffin is as follows: bake for 30 minutes in this way, then another 20 minutes with a sheet of foil on the surface of the mold. Do not “wrap” the form with foil, the sheet should lie flat on top, like a cookie on a glass of milk, i.e. there must be some circulation of hot air, otherwise the cake will rot from excess water.
13. Attention! If you have convection, then everything is individual.
14. After 50 minutes, check the cake with a toothpick: if it came out dry, it's ready. By itself, the vegetable oil banana cake will come out soft and slightly moist, don't expect it to be dry like rum baba, it's more like a Finnish lemon cake in texture. If the cake is not ready, hold for another 5 minutes, but this is the maximum. Remove the finished cake from the oven and let it rest in the mold for 15 minutes.
15. Prepare a cooling rack for baking. Cover the cupcake with the palm of your hand or a flat plate and turn the pan over. The cupcake will be upside down. Now turn it over again, this time on a cooling rack, “head” up, and leave the cake to cool for another 15 minutes (do not rush to cut it, let it “catch up”).
16. Now you can eat cake and bananas and blueberries. I usually cut it into pieces-squares and after the cake has cooled down, put the pieces in a glass dish, cover with cling film and store for a day or two on the table. I am sure you will love this simple vegetable oil banana muffin recipe.
17. Bon appetit!