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.
From EatingWell: July/August 2010
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.
19 Reviews for Banana-Blueberry Muffins
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!
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!!
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.
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.