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 35m Number Of Ingredients 15 Steps:
In a small bowl, cut the butter, sugar, flour, and cinnamon together using forks or a pastry cutter. Mix until it resembles a crumbly texture. Place this in the fridge while working on the muffins. Preheat oven to 375° F. Line 2 muffin tins with paper liners, or use a non-stick pan and spray with non-stick spray (if you don’t have liners). If you only have 1 muffin tin just do 1 batch at a time. In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside. In a large bowl, mash the bananas with a fork until creamy (they will be lumpy). Add in the sugar, egg, melted butter, and vanilla. Mix until combined. Add the dry ingredients and gently mix until there are no streaks of flour left (be careful not to over mix). Toss the blueberries in a spoonful of flour to coat them, and then gently fold them into the batter. Scoop batter into paper liners, filling about ½-¾ of the way full. If you are topping with streusel, sprinkle 2-3 tsp of streusel on top of each muffin. Bake for 20-22 minutes, until the edges turn golden brown and a toothpick inserted comes out clean. I usually start checking my muffins around 15 minutes just to be careful. Let the muffins cool in the pan for 5 minutes before transferring to a wire cooling rack.
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 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 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners. In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups. Bake for 20 minutes. Serve hot.
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 Number Of Ingredients 11 Steps:
Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside. In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside. In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated. Fold in the blueberries. Top each muffin with an equal portion of the coarse sugar if desired. Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.
Time 35m Yield 8 jumbo muffins. Number Of Ingredients 13 Steps:
Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
