Banana-Blueberry Muffins

July/August 2010

Your rating: None Average: 3.9 (148 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

19 Reviews for Banana-Blueberry Muffins

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!
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 (1)


Anonymous wrote 39 weeks 1 day ago

OMG these muffins are the

OMG these muffins are the bomb but it needed more sugar but otherwise it was

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