Buttery Blueberry Banana Muffins
Blueberry Banana Muffins recipe
Yield
16 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
sugar
|
|
| ⅔ | cup |
butter
|
|
| ¼ | cup |
buttermilk
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
bananas
ripe |
*
|
| 2 | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | cup |
blueberries
fresh, or frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
sugar
|
|
| 158 | ml |
butter
|
|
| 59 | ml |
buttermilk
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
bananas
ripe |
*
|
| 473 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 0.6 | ml |
salt
|
|
| 237 | ml |
blueberries
fresh, or frozen |
|
Directions
Heat oven to 350℉ (180℃).
In larger mix bowl, combine sugar, buttermilk, butter, eggs and vanilla.
Beat at medium speed, scraping bowl often until creamy.
Add flour, baking soda, and salt.
Beat at low speed until moistened.
By hand, stir in blueberries.
Spoon into paper lined muffin cups.
Bake for 25 to 30 min. or until toothpick inserted into the center comes out clean.
Remove from pan, cool and sprinkle with powdered sugar.
