BEST BANANA BLUEBERRY MUFFINS RECIPES

EASY MOIST BANANA BLUEBERRY MUFFINS RECIPE - FOOD.COM

Easy Moist Banana Blueberry Muffins Recipe - Food.com image

Make and share this Easy Moist Banana Blueberry Muffins recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

3 large ripe bananas
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 cup blueberries
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

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.

Nutrition Facts : Calories 193.9, FatContent 5.8, SaturatedFatContent 3.4, CholesterolContent 29, SodiumContent 283.8, CarbohydrateContent 34.1, FiberContent 1.6, SugarContent 17.9, ProteinContent 2.6

FROZEN BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT

Frozen Blueberry Muffins Recipe: How to Make It image

Ardyce Piehl of Wisconsin Dells, Wisconsin relates, "These moist muffins are chock-full of blueberries. I keep frozen berries on hand-it's so convenient to be able to fold them frozen into the muffin batter."

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield about 2 dozen.

Number Of Ingredients 12

Ingredients

4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup 2% milk
2 teaspoons vanilla extract
2 cups frozen unsweetened blueberries
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground nutmeg

Steps:

In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries. , Fill 24 greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° until a toothpick comes out clean, 20-25 minutes. Cool in pan for 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 238 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 209mg sodium, CarbohydrateContent 36g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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Ardyce Piehl of Wisconsin Dells, Wisconsin relates, "These moist muffins are chock-full of blueberries. I keep frozen berries on hand-it's so convenient to be able to fold them frozen into the muffin batter."
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