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Banana-Blueberry Muffins

July/August 2010

Your rating: None Average: 4 (98 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 Recipe

17 Reviews for Banana-Blueberry Muffins

01/04/2014
Anonymous
Moist and delicious

I substituted all white whole wheat flour and about 1 tablespoon of corn starch for all flour because I don't have whole wheat pastry flour. I also added another 1/2 cup of blueberries. I mashed 3 large bananas which yielded a lot more than 1 cup. The additional volume did make it necessary to make more than 12 muffins. I ended up making 19. On some of them I topped with coarse turbinado sugar and cinnamon (about 1/4 teaspoon per muffin) and the rest I used a lime and powder sugar glaze. We prefer the cinnamon sugar combination. This is a great tasting and healthy. Very tender. I would definitely make these again. I did not miss the butter. Maybe next time I will add some vanilla. Thank you for a tasty recipe.

healthy and easy
Comments
11/16/2013
So good they were gone!

I read previous reviews and greased my muffin pan liberally with cooking spray and had no problem with sticking. (I did not use those paper liners)

They were really tasty, the perfect balance of all flavors - so much so that they caused a squabble. (SOMEONE ate the last two muffins without saving one for the other member of the household!)

Taste too good to be healthy!
Comments
05/21/2013
Anonymous
Healthy and delicious

I really enjoyed these (as did my little nephews) I'm not much of a baker, but despite my substitutions, these muffins turned out well. I omitted nutmeg and honey. I didn't have sugar so i replaced the sugar with 2/3 to 3/4 cups of maple syrup. I also substituted half cup of white flour for 1/2 cup almond meal. It didn't change the flavor, but added a little bit of nuttiness. And lastly, i didn't have buttermilk so i used unsw almond milk plus one tbsp vinegar. Because of my substitutions, I was afraid they wouldn't cook all the way through, so I baked them until they were a deep golden brown. So good!

light, easy, not too sweet
Comments
10/27/2012
Anonymous

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
Comments
08/14/2012
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!
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