Banana-Blueberry Muffins

Banana-Blueberry Muffins

22 Reviews
From the EatingWell Kitchen

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.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup nonfat or low-fat buttermilk
  • ¾ cup packed light brown sugar
  • ¼ cup canola oil
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1¼ cups whole-wheat pastry flour (see Note)
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1¼ cups blueberries, fresh or frozen


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat 12 ( ½-cup) muffin cups with cooking spray or line with paper liners.
  2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
  3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
  4. 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).
  5. 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.
  • 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 ( ½-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 information

  • Serving size: 1 muffin
  • Per serving: 232 calories; 6 g fat(1 g sat); 3 g fiber; 41 g carbohydrates; 4 g protein; 41 mcg folate; 31 mg cholesterol; 19 g sugars; 13 g added sugars; 73 IU vitamin A; 4 mg vitamin C; 37 mg calcium; 1 mg iron; 248 mg sodium; 163 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fat, 1 other carbohydrate, 1 fat

Reviews 22

February 04, 2018
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By: Ella M
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.
August 05, 2017
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By: NADO2003
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.
June 19, 2016
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By: EatingWell User
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.
May 13, 2015
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By: EatingWell User
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
August 15, 2014
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By: EatingWell User
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
January 04, 2014
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By: EatingWell User
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
November 16, 2013
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By: Rebecca Grenier
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!
May 21, 2013
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By: EatingWell User
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
October 27, 2012
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By: EatingWell User
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 ^_^
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