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Banana-Blueberry Muffins

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour
  12 muffins
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.

Make Ahead Tip: Wrap and store at room temperature for up to 2 days or freeze for up to 1 month. To defrost and heat frozen muffins, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds. | Equipment: Muffin tin with 12 (1/2-cup) cups.
3/4 cup  nonfat or low-fat buttermilk
3/4 cup  packed light brown sugar
1/4 cup  canola oil
2   large eggs
1 cup  mashed ripe bananas (about 3 medium)
1 1/4 cups  whole-wheat pastry flour (see Note)
1 cup  all-purpose flour
1 1/2 teaspoons   baking powder
3/4 teaspoon   ground cinnamon
1/2 teaspoon   baking soda
1/2 teaspoon   salt
1/4 teaspoon   ground nutmeg
1 1/4 cups   blueberries, fresh or frozen

Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
Banana-Blueberry Muffins Recipe at
Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.

Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full).

Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2010
Part of These Recipe Collections Find Similar Recipes »
 Blueberry Muffins
 Blissful Banana Breakfast
 Banana Bread and Muffins
Nutrition Facts per Serving
Yield:   12 muffins
Calories: 232
Fat. Total: 6g
Protein: 4g
Carbohydrates, Total: 41g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 36mg
Sodium: 248mg
% Cal. from Fat: 23%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Carol Reviewed: 01/25/2013
Excellent Muffins
Very tasty, good texture. Would recommend to everyone & would take to work or any gathering. Easy preparation.
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