The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries.

Jim Romanoff
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.

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  • Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

  • Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

  • Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full).

  • Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

Tips

Make Ahead Tip: Wrap and store at room temperature for up to 2 days or freeze for up to 1 month. To defrost and heat frozen muffins, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

Equipment: Muffin tin with 12 (1/2-cup) cups.

Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

232 calories; 5.9 g total fat; 0.7 g saturated fat; 31 mg cholesterol; 248 mg sodium. 163 mg potassium; 41 g carbohydrates; 2.8 g fiber; 19 g sugar; 4.4 g protein; 73 IU vitamin a iu; 4 mg vitamin c; 41 mcg folate; 37 mg calcium; 1 mg iron; 14 mg magnesium; 13 g added sugar;

Reviews (22)

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22 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/02/2020
Test Review1 Read More
Rating: 5 stars
02/04/2018
I made these with melted coconut oil instead of canola oil. I also added a huge fistful each of crasins and also chopped walnuts. I greased the pan heavily with more coconut oil and these turned out INCREDIBLE. They're incredibly soft and hold their shape. Moist too. They popped out of the tins easily and the spices given in the recipe are perfect. Huge hit with my roommates. Made 19 muffins. Thanks for posting. Read More
Rating: 5 stars
08/06/2017
This is a very forgiving recipe. I've made it a few times and each time there's always more bananas than called for but somehow the muffins always come out tasting good. I top them with cinnamon sugar for the nice sweet crunch. Read More
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Rating: 4 stars
06/19/2016
Excellent moist muffins I tweaked the recipe slightly and blended the wet ingredients (including banana) in my Ninja blender to make a smooth batter then mixed in the dry ingredients which I added poppyseeds to. I doubled the amount of blueberries to add a lot of extra flavor and lower the calorie count slightly. These muffins came out AMAZING! My roommate and I cannot stop eating them! I also baked them in a disposable aluminum cupcake tins because I didn't have a muffin tin and they didn't stick at all. Read More
Rating: 4 stars
05/13/2015
I Really like these I followed the recipe except for a few things. I didn't have buttermilk so I substituted 1% milk with 1 Tbsp lemon juice. To reduce calories per muffin I used 1/3 cup muffin tins instead of 1/2 cup. This lowered the calories to 155 per muffin. Then I baked them for 15 minutes instead of 20 and they came out beautifully. Will definitely make again. Pros: Tender light tasty Cons: None Read More
Rating: 4 stars
08/15/2014
So delicious! I love these muffins! I didn't have quite enough whole-wheat pastry flour so subbed in a bit of cake flour and it worked well. I used paper baking cups and didn't have any trouble with the muffins sticking. You can definitely taste the cinnamon and nutmeg. Yum! Pros: Easy good way to use up bananas Read More
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Rating: 4 stars
01/05/2014
Moist and delicious I substituted all white whole wheat flour and about 1 tablespoon of corn starch for all flour because I don't have whole wheat pastry flour. I also added another 1/2 cup of blueberries. I mashed 3 large bananas which yielded a lot more than 1 cup. The additional volume did make it necessary to make more than 12 muffins. I ended up making 19. On some of them I topped with coarse turbinado sugar and cinnamon (about 1/4 teaspoon per muffin) and the rest I used a lime and powder sugar glaze. We prefer the cinnamon sugar combination. This is a great tasting and healthy. Very tender. I would definitely make these again. I did not miss the butter. Maybe next time I will add some vanilla. Thank you for a tasty recipe. Pros: healthy and easy Read More
Rating: 5 stars
11/16/2013
So good they were gone! I read previous reviews and greased my muffin pan liberally with cooking spray and had no problem with sticking. (I did not use those paper liners) They were really tasty the perfect balance of all flavors - so much so that they caused a squabble. (SOMEONE ate the last two muffins without saving one for the other member of the household!) Pros: Taste too good to be healthy! Read More
Rating: 4 stars
05/21/2013
Healthy and delicious I really enjoyed these (as did my little nephews) I'm not much of a baker but despite my substitutions these muffins turned out well. I omitted nutmeg and honey. I didn't have sugar so i replaced the sugar with 2/3 to 3/4 cups of maple syrup. I also substituted half cup of white flour for 1/2 cup almond meal. It didn't change the flavor but added a little bit of nuttiness. And lastly i didn't have buttermilk so i used unsw almond milk plus one tbsp vinegar. Because of my substitutions I was afraid they wouldn't cook all the way through so I baked them until they were a deep golden brown. So good! Pros: light easy not too sweet Read More
Rating: 5 stars
10/28/2012
its marvellous. I modified some of the ingredients eg grounded rolled oats to replace all purpose flour olive oil for canola oil no nutmeg powder. It still taste wonderful & feel more healthier _ Read More
Rating: 5 stars
08/14/2012
So Yummy! So delicious! I made the following modifications: applesauce for the oil whole wheat flour for all-purpose flour and fresh milk w/ 2 tsp of vinegar for the buttermilk (didn't have buttermilk on hand. These were so moist and delicious. Did not stick to the pan as all the muffins I have ever made have. These will be my go-to blueberry muffins. Pros: Easy Healthy & Yummy! Cons: Fresh blueberries stain fingers! Read More
Rating: 5 stars
06/02/2012
These muffins are delish. Didn't have any buttermilk so I used strawberry kefir and also threw in some chopped prunes and subbed oat bran for a quarter cup of the flour. Perfect and not too sweet! Read More
Rating: 5 stars
05/08/2012
Banana Blueberry Muffins We love these muffins I have made them several times changing up the recipe to make them healthier than they already are substituting natural apple sauce for the oil threw in some Chia seeds and flax seeds put in a few extra banans and splenda brown sugar for regular brown sugar. Also used all white WWF instead of the regular flour. I love these muffins Pros: These muffins were the best. Cons: If you use the cupcake cups they stick Read More
Rating: 2 stars
04/28/2012
a bit heavy The only thing I changed was using all purpose flour rather than whole wheat pastry flour coz I didnt have any of that I would try this recipe again but omit the cinnamon and nutmeg it is worth trying again. Pros: recipe was easy to follow Cons: it came out a bit dense and the cinnamon and nutmeg were too strong couldnt taste banana at all. Read More
Rating: 5 stars
10/30/2011
This recipe is delicious! I switched a few things up a little bit but it turned out great and I'll definitely make this again and again. I ran out of buttermilk so I used regular milk and added cream of tartar. Also I used raspberries instead of blueberries and added a cup and a half of splenda to the mix. I made it into two small loaves and when it cools I will cut it into small strips and eat it like that....DELICIOUS. Read More
Rating: 5 stars
10/30/2011
These muffins are freakin awsome! My husband and 4 yr old son loved these muffins. Read More
Rating: 5 stars
10/30/2011
These look like expensive bakery muffins. I use a 1/3 measuring cup and filled them almost to the top made exactly 12. My husband LOVES these muffins. I don't usually like muffins but these taste great not too sweet and super moist; unlike some muffins. Great for low fat diabetic diets. I used Texas grown fresh frozen blueberries substitued buttermilk with fresh milk and 2 tsp vinegar. Would highly recommend these. Read More
Rating: 5 stars
10/30/2011
I will definitely make these again! They looked good when I took them out of the oven and they were definitely tasty! I used 1/2 cup of egg beaters and doubled up on the cinnamon. Read More
Rating: 5 stars
10/29/2011
Tasty and easy to make! I liked the tartness of the blueberries with the sweetness of the bananas and brown sugar. I also found this recipe made enough batter for a lot more than 12 regular sized muffins. I ended up with a nice little extra loaf on top of the dozen muffins. Also substituted applesauce for the oil without any problems. The muffins are perfect for any time of the day. Read More
Rating: 5 stars
10/29/2011
If you're into whole wheat just substitute regular whole wheat flour for the all-purpose flour. (Whole wheat IS our all-purpose flour.) The muffins are delicious and look exactly like the picture. Young and old in our family love them. Sometimes I toss in a half cup of nuts. Read More
Rating: 5 stars
10/29/2011
I work at a daycare of 50 kids and this recipe was a HIT! I quadrupled the recipe and ended up with WAY more batter than necessary for 48 muffins (I got an extra square loaf out of it!). Regardless this was a great breakfast item and also a great snack item. I would GLADLY make this again and it is now in my menu file!! Meredith Read More
Rating: 5 stars
10/29/2011
These were very good. I'd definitely make them again. Instead of greasing the muffin pan I used paper baking cups but the batter was quite sticky and I guess since the fat content of these is lower than a standard muffin they stuck to the paper and were hard to remove. Next time I'll just spray the pan like the recipe says! Read More
Rating: 5 stars
10/29/2011
Yum! Very tasty muffins. I didn't have just blueberries so I added a mixture of frozen blueberries raspberries and blackberries and it worked out just fine. I also added some chia seeds. Fill the muffin tins to the very top; you will definitely still have some extra. Read More