Banana Blueberry Muffins
Banana Blueberry Muffins recipe
Yield
12 servingsPrep
15 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
bananas
over-ripe, pureed |
*
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 6 | tablespoons |
butter, unsalted
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| 6 | tablespoons |
brown sugar
|
|
| 1 | cup |
blueberries
frozen, rinsed, drained |
|
| 1 | each |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
bananas
over-ripe, pureed |
*
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 9E+1 | ml |
butter, unsalted
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 9E+1 | ml |
brown sugar
|
|
| 237 | ml |
blueberries
frozen, rinsed, drained |
|
| 1 | each |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
Directions
Preheat the oven to 375℉ (190℃).
Cream the butter and brown sugar until light and fluffy.
Mix in the banana and egg.
Combine the flour, baking powder, baking soda, salt and lemon peel.
Blend into the banana mixture by hand until just moistened.
Do not over blend.
Gently fold in the blueberries. Line large muffin cups with paper liners.
Coat the liners lightly with vegetable spray.
Fill each cup a little more than half full.
Bake for about 20 to 25 minutes.
