Banana Blueberry Buttermilk Muffins

Whenever I have some over-ripe bananas in the house, I put them in the refrigerator until I have a chance to bake with them. They can stay in the refrigerator for up to a week; they'll just turn very dark on the outside, but the fruit remains good to bake with. I developed this recipe one day when I had a few ripe bananas, some buttermilk, and some frozen blueberries to use up. This is a really quick, easy recipe that does not require a mixer or other equipment, just a bowl and spoon. I put on the streusel topping as a special touch.


Oven Temp: 400° bake in lower middle of oven, 25 minutes Yield: 24 large muffins,

Preheat the oven to 400° F. Spray the bottoms of the (medium to large) muffin pans with vegetable oil spray.

Put the flour, sugar, baking powder, salt, and soda in a mixing bowl. Add the eggs, buttermilk, and oil, and stir until just mixed. Add the mashed bananas and blueberries and stir until just mixed. Pour the batter into the prepared pans. Mix the flour, softened butter, sugar, cinnamon, and vanilla in a small bowl. Mix well with a spoon or your fingers until the topping is very crumbly. Sprinkle the topping over each muffin. Bake for 25 minutes until the muffin just springs back to a light touch.

Back to Ruth's Kitchen