BLUEBERRY BANANA MUFFINS
Steps:
- Preheat oven to 375°F. Line a muffin pan with paper liners.
- Toss blueberries with 1 tablespoon of flour and set aside.
- Whisk dry ingredients in a medium bowl.
- In a separate bowl, combine bananas, sugar, melted butter, egg, and vanilla. Add to dry ingredients and mix just until combined. (Do not overmix)
- Gently fold in blueberries.
- Divide batter evenly over 10 muffin wells.
- Bake 18-20 minutes or until a toothpick comes out clean. Cool completely.
- Once cooled, mix glaze ingredients until smooth adding additional lemon juice to reach desired consistency. Drizzle over muffins.
Nutrition Facts : Calories 275 kcal, Carbohydrate 44 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 260 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
ULTRA MOIST BLUEBERRY BANANA MUFFINS
Not too sweet and delightfully moist, these Ultra Moist Banana Blueberry Muffins are the perfect breakfast treat! Fresh blueberries work best, but frozen blueberries will work in a pinch. Be sure to fill the muffin cups all the way up to the top for giant domed muffin tops!
Provided by Ashley Manila
Time 55m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
- In a large bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
- In a separate large bowl, whisk together the melted butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas, mixing until ingredients are fully incorporated.
- Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until just combined. Do not over mix or your muffins will be dry!
- Fold in the blueberries and walnuts, mixing just until combined.
- Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
- Press a few extra blueberries into the top of each muffin and then add sprinkle with sparkling sugar, if using.
- Bake, in the center of the middle rack, for 24 to 26 minutes, or until the tops are puffed up and richly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached.
- Cool muffins at least 15 minutes in the pan before serving warm or transferring to a cooling rack.
BANANA BLUEBERRY MUFFINS WITH CRUMB TOPPING
These bakery-style banana blueberry muffins have a crunchy cinnamon crumb topping and they are loaded with juicy blueberries.
Provided by Dahn Boquist
Categories Breakfast
Time 22m
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (you will reduce the temperature after the muffins cook for 5 minutes)
- Grease 12 standard-sized muffin tins or line them with paper baking cups. In a medium bowl, whisk all the dry ingredients together then set aside.
- In another bowl, beat the butter and brown sugar then add the eggs and beat until well blended. Next add the vanilla, and mashed bananas and beat until well combined.
- Fold the wet mixture into the flour mixture then fold in the blueberries.
- Blend the flour, sugar, and cinnamon together then stir in the melted butter until you have pea-sized clumps.
- Fill the greased muffin tins completely full then sprinkle the tops with the cinnamon crumb topping.
- Bake in the preheated oven at 425°F for 5 minutes then turn the oven down to 350°F and bake for 12 to15 more minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool completely before removing from the muffin tins. The tender muffins can fall apart if you remove them while they are still warm.
Nutrition Facts : Calories 336 calories, Cholesterol 58 milligrams cholesterol, Fat 12.8 grams fat, Fiber 2.3 grams fiber, Protein 4.8 grams protein, SaturatedFat 7.6 grams saturated fat, ServingSize 1 muffin, Sodium 273 milligrams sodium, Sugar 23.4 grams sugar
BANANA BLUEBERRY MUFFINS
These muffins are so easy to make and absolutely delicious!
Provided by ELEMMIRE
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 31m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
- In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract.
- Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.
- Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 26.9 g, Fat 0.5 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 186.4 mg, Sugar 9.6 g
STREUSEL TOPPING
this is good on muffins and cofeecakes, pies and other things...I like to keep this on hand in the freezer
Provided by grandma2969
Categories Dessert
Time 5m
Yield 1 3/4 cup
Number Of Ingredients 5
Steps:
- mix all ingredients until crumbly -- .
Nutrition Facts : Calories 764.8, Fat 26.9, SaturatedFat 16.8, Cholesterol 69.7, Sodium 233.9, Carbohydrate 128.4, Fiber 2.6, Sugar 85.8, Protein 5.9
BANANA STREUSEL MUFFINS
I often make muffins for my husband and our two teenage sons. I like to use whatever fruit is in season, and since bananas are available year-round, I make this recipe frequently.
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt, baking soda and cinnamon. In a small bowl, beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter. Sprinkle over muffins. Bake at 375° for 20-25 minutes.
Nutrition Facts :
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