Time 31m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan. In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract. Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan. Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
Time 30m Yield 12 Number Of Ingredients 9 Steps:
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cup or line with paper baking cups. Beat milk, oil, banana and egg in large bowl with fork. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
Time 30m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Mash bananas in a large mixing bowl. Add sugar and egg. Add butter and blueberries. Combine dry ingredients and gently stir into banana mixture. Pour into 12 well-greased muffin cups. Bake at 375 degrees for 20 minutes.
Time 45m Yield Makes 12 Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
Time 40m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Heat oven to 350°. In large mix bowl, combine sugar, buttermilk, butter, bananas, eggs and vanilla. Beat at medium speed, scraping bowl often until creamy (1-2 min). Add flour, baking soda and salt. Beat at low speed until moistened (1-2 min.). By hand, stir in blueberries. Spoon into paper-lined muffin cups. Bake for 25-30 min. or until toothpick inserted into center comes out clean. Remove from pan, cook and sprinkle with powdered sugar. Makes 6 Texas-size muffins with a little left over to freeze and bake later. When I make these, I just sprinkle granulated sugar on top prior to baking, and omit the powdered sugar.
Time 30m Number Of Ingredients 9 Steps:
Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined. Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases - they will be quite full - then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.
Time 55m Number Of Ingredients 16 Steps:
Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside. In a large bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt; set aside. In a separate large bowl, whisk together the melted butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas, mixing until ingredients are fully incorporated. Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until just combined. Do not over mix or your muffins will be dry! Fold in the blueberries and walnuts, mixing just until combined. Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top. Press a few extra blueberries into the top of each muffin and then add sprinkle with sparkling sugar, if using. Bake, in the center of the middle rack, for 24 to 26 minutes, or until the tops are puffed up and richly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins at least 15 minutes in the pan before serving warm or transferring to a cooling rack.
Time 40m Yield 12 Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray. Combine all-purpose flour, whole-wheat flour, sugar, baking powder, lavender, and salt together in a bowl. Mix bananas, milk, canola oil, and egg together in a separate bowl. Add banana mixture to flour mixture; stir until just combined. Fold in blueberries. Spoon batter into prepared muffin tin. Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before transferring to a wire rack.
More about “banana blueberry muffins recipes”
Time 40m Yield 1-1/2 dozen. Number Of Ingredients 15 Steps:
In a large bowl, combine bran flakes and buttermilk; set aside. , In another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla (mixture will appear curdled). , Combine the flour, baking powder, salt and baking soda; gradually stir into creamed mixture just until moistened. Stir in bran mixture. Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full. , Combine the pecans, brown sugar and cinnamon; sprinkle over batter. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in airtight freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 minutes or until heated through.
