Recipe Image

Banana-Blueberry Muffins

  • 20 m
  • 1 h
Jim Romanoff
“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

    • 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

Directions

  • 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.
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