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.
Ingredients
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp. baking powder
- 1 1/2 tsp. salt
- 1 tsp. baking soda
- 2 large eggs
- 2 cups fresh buttermilk
- 1/2 cup canola oil
- 3 ripe bananas (1 cup mashed)
- 3/4 cup blueberries - fresh or frozen
- 1 1/2 cup all-purpose flour
- 1/3 cup butter, softened
- 1/2 cup sugar
- 1/2 tsp. ground cinnamon
- 1 tsp. pure vanilla extract
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.