Sour Cream-Blueberry Bread (or Muffins)

Makes 1 (9x5-inch) loaf or 20 regular-size muffins. Recipe is adapted from "Williams-Sonoma Bread."

1. Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan or muffin tins. Or use cupcake papers so you don't have to grease the muffin tins.

2. Mash the bananas with a fork or potato masher. Measure 1 cup of banana purée and set aside.

3. In a bowl, stir together the flour, sugar, baking soda, salt, cinnamon and nuts. In another bowl, whisk together the eggs, sour cream or yogurt, vanilla, butter and the 1 cup mashed banana pulp.

4. Make a well in the dry ingredients and pour in the banana mixture. Stir together the wet and dry ingredients just until combined. The batter should be slightly lumpy.

5. Gently fold in the blueberries, taking care not to break them up.

6. Pour the batter into the prepared pan or muffin tins. Bake until the top of the bread is firm to the touch and a cake tester inserted into the center comes out clean, 50 to 60 minutes. If baking muffins, bake until top of the muffin is firm and golden brown, which takes about 20 minutes.

7. Let cool in the pan on a rack for 30 minutes. Turn the loaf out onto the rack and let cool completely.

Testing note: In addition to substituting the low-fat vanilla yogurt, I also used salted butter. To compensate for the salt in the butter, I reduced the salt in the recipe to 1/4 teaspoon. Package cooled muffins in plastic self-sealing freezer bags.

Source: The Advocate - Baton Rouge, La