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.
HEALTHY BANANA BLUEBERRY MUFFINS
These healthier blueberry muffins are a spin off from our popular muffins recipe. We add whole grains, ripe bananas and reduce the sugar. These banana blueberry muffins are lower in calories and sugar, but still taste great! Feel free to swap the blueberries for other fruit. Diced apples, peaches, raspberries, strawberries or blackberries are all excellent.
Provided by Adam and Joanne Gallagher
Categories Baking
Time 30m
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F. Line 12 muffin cups with paper liners or spray with non-stick cooking spray.
- Whisk the flours, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk the melted coconut oil, mashed banana, egg, and vanilla until blended. Add the banana mixture to the bowl with dry ingredients then use a fork to combine. (Only mix until combined, try not to beat the batter too much. This will make the baked muffins dense). If the batter seems too thick or dry, stir in a tablespoon or two of water or milk. Fold in the blueberries.
- Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 148, Protein 3 g, Carbohydrate 24 g, Fiber 2 g, Sugar 10 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 16 mg
EASY MOIST BANANA BLUEBERRY MUFFINS
Make and share this Easy Moist Banana Blueberry Muffins recipe from Food.com.
Provided by DebM2348
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mash bananas in a large mixing bowl.
- Add sugar and egg.
- Add butter and blueberries.
- Combine dry ingredients and gently stir into banana mixture.
- Pour into 12 well-greased muffin cups.
- Bake at 375 degrees for 20 minutes.
BANANA & BLUEBERRY MUFFINS
A low-fat muffin that tastes as good as it looks - they'll keep in an airtight container for up to 3 days, or freeze for up to a month
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Brunch, Buffet, Snack, Treat
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
- Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don't be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases - they will be quite full - then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.
Nutrition Facts : Calories 202 calories, Fat 5 grams fat, SaturatedFat 0.8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
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