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Banana-Blueberry Muffins

July/August 2010

Your rating: None Average: 3.9 (143 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.



READER'S COMMENT:
"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

07/27/2011
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.

Comments
11/10/2010
Anonymous

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!

Comments
11/09/2010
Anonymous

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

Comments
09/23/2010
Anonymous

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.

Comments
09/20/2010
Anonymous

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.

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