BLUEBERRY BANANA PIE RECIPE RECIPES

BLUEBERRY CRUMB PIE RECIPE | ALLRECIPES

Blueberry Crumb Pie Recipe | Allrecipes image

This is the best blueberry pie that any of my family has ever had.

Provided by Bethany Webber

Categories Blueberry Pie

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 1 - 9 inch pie

Number Of Ingredients 11

Ingredients

1 (9 inch) unbaked pie crust
¾ cup white sugar
⅓ cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
⅔ cup packed brown sugar
¾ cup rolled oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
6 tablespoons butter

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

Nutrition Facts : Calories 461.2 calories, CarbohydrateContent 75.6 g, CholesterolContent 22.9 mg, FatContent 17 g, FiberContent 4.3 g, ProteinContent 4.5 g, SaturatedFatContent 7.5 g, SodiumContent 185 mg, SugarContent 45.8 g

BANANA & BLUEBERRY MUFFINS RECIPE | BBC GOOD FOOD

Banana & blueberry muffins recipe | BBC Good Food image

A low-fat muffin that tastes as good as it looks - they'll keep in an airtight container for up to 3 days, or freeze for up to a month

Provided by Jane Hornby

Categories Afternoon tea, Breakfast, Brunch, Buffet, Snack, Treat

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 9

Ingredients

300g self-raising flour
1 tsp bicarbonate of soda
100g light muscovado sugar
50g porridge oats, plus 1 tbsp for topping
2 medium bananas, the riper the better
284ml carton buttermilk
5 tbsp light olive oil
2 egg whites
150g punnet blueberries

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.

Nutrition Facts : Calories 202 calories, FatContent 5 grams fat, SaturatedFatContent 0.8 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.59 milligram of sodium

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