Banana-Blueberry Muffins

July/August 2010

Your rating: None Average: 3.9 (135 votes)

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.

"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...
Banana-Blueberry Muffins

19 Reviews for Banana-Blueberry Muffins


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 ^_^

Blueberry Oats muffin
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.

Easy, Healthy & Yummy!

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!

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

These muffins were the best.
Comments (1)


Anonymous wrote 2 years 4 weeks ago

I just made these muffins and

I just made these muffins and I LOVE them!!! I didn't have buttermilk so I made my own by letting milk sit for at least 10 minutes with 2T. cider vinegar added. This works great when you need buttermilk. Also couldn't find whole wheat pastry flour. So I used half cake flour and half w.w.flour. It works great!

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.

recipe was easy to follow

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