Banana-Blueberry Muffins

July/August 2010

Your rating: None Average: 3.9 (151 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

20 Reviews for Banana-Blueberry Muffins

Excellent, moist muffins

I tweaked the recipe slightly and blended the wet ingredients (including banana) in my Ninja blender to make a smooth batter, then mixed in the dry ingredients which I added poppyseeds to. I doubled the amount of blueberries to add a lot of extra flavor and lower the calorie count slightly. These muffins came out AMAZING! My roommate and I cannot stop eating them! *I also baked them in a disposable aluminum cupcake tins because I didn't have a muffin tin and they didn't stick at all.

Comments (1)


Anonymous wrote 4 days 8 hours ago

I also put in double the

I also put in double the cinnamon, a little extra nutmeg, and I melted some butter + mixed in raw sugar and cinnamon and drizzled the tops after they came out of the oven

I Really like these

I followed the recipe except for a few things. I didn't have buttermilk so I substituted 1% milk with 1 Tbsp lemon juice. To reduce calories per muffin, I used 1/3 cup muffin tins instead of 1/2 cup. This lowered the calories to 155 per muffin. Then I baked them for 15 minutes instead of 20 and they came out beautifully. Will definitely make again.

Tender, light, tasty
So delicious!

I love these muffins! I didn't have quite enough whole-wheat pastry flour so subbed in a bit of cake flour and it worked well. I used paper baking cups and didn't have any trouble with the muffins sticking. You can definitely taste the cinnamon and nutmeg. Yum!

Easy, good way to use up bananas
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
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!

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