Jolene's Recipe Journal

January dragged on forever and February passed in a blink and here we are celebrating Muffin Monday again! I emptied out my freezer and 5 bags of various amounts of frozen bananas so I knew today's recipe would be banana based. 

I found this recipe on the Taste of Home website and used it as a jumping off point. I had just enough buttermilk left over from another recipe to use for this but if you don't have any on hand you can always pour one tablespoon of vinegar into a measuring cup and then fill the rest up with regular milk.

At the last minute I decided to stir in some frozen wild blueberries that were also taking up freezer space.  I used 1/2 a cup in the batter, which I first tossed with some of the flour mixture to keep them from sinking.

The remaining amount I added on top after I scooped the muffins.  I then did my customary sprinkling of turbinado sugar instead of the topping the recipe called for. This gives them a nice sparkle and crunch.

The muffin tops are my absolute favorite part and these were nice and puffy!

Beautiful blueberry placement thanks to tossing them with the flour!

Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below!

Banana Blueberry Buttermilk Muffins

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Ingredients

• 1 stick butter, softened
• 1 cup sugar
• 2 eggs
• 2 large ripe bananas, mashed (about 1 cup)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 3/4 cup frozen wild blueberries, divided
• Turbinado sugar for sprinkling on top, if desired

Instructions

1. Preheat oven to 400°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well.
2. Combine the flour, salt, baking powder and baking soda. To a small bowl, add 1/2 cup of frozen blueberries and a teaspoon or so of the flour mixture, toss to coat well and set aside. Add the remaining flour mixture into the creamed mixture alternately with buttermilk.
3. Place paper liners into tin. Scoop muffin batter in, level to the top of the cups. Sprinkle with remaining blueberries and turbinado sugar (if desired). Spray the exposed surface of the tin with nonstick spray.
4. Bake for 22 to 26 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks

Notes

Adapted from: https://www.tasteofhome.com/recipes/banana-buttermilk-muffins/

Recommended Products

OXO large cookie scoop

Wilton Perfect Results Muffin Pan

Other recipes you may enjoy:

Chocolate Chip Banana Muffins

Buttermilk Oatmeal Muffins

Lemon Streusel Blueberry Muffins

blueberries, bananas, buttermilk

Muffins, breakfast/brunch, snack

American

Created using The Recipes Generator

 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see our lovely muffins by following our Pinterest board.    

• Banana Blueberry Buttermilk Muffins from Jolene’s Recipe Journal
• Double Apricot Jam Muffins from Food Lust People Love
• Ginger Lime Muffins from A Messy Kitchen
• Small Batch Sourdough Muffins studded with Chocolate Caramel from A Day in the Life on the Farm