Banana-Blueberry Muffins

July/August 2010

Your rating: None Average: 4 (112 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

18 Reviews for Banana-Blueberry Muffins


These look like expensive bakery muffins. I use a 1/3 measuring cup and filled them almost to the top , made exactly 12. My husband LOVES these muffins. I don't usually like muffins, but these taste great,not too sweet and super moist; unlike some muffins. Great for low fat, diabetic diets. I used Texas grown fresh frozen blueberries, substitued buttermilk with fresh milk and 2 tsp vinegar. Would highly recommend these.


These muffins are freakin awsome! My husband and 4 yr old son loved these muffins.


This recipe is delicious! I switched a few things up a little bit, but it turned out great, and I'll definitely make this again and again. I ran out of buttermilk, so I used regular milk and added cream of tartar. Also I used raspberries instead of blueberries and added a cup and a half of splenda to the mix. I made it into two small loaves, and when it cools I will cut it into small strips and eat it like that....DELICIOUS.


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