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.
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.
18 Reviews for Banana-Blueberry Muffins
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.