BANANA-BLUEBERRY MUFFINS RECIPE - BETTYCROCKER.COM
This one is for the Banana-Blueberry Muffin lovers. Ready in 30 minutes–these perfect-for-anytime muffins will not disappoint. When whipping up a batch of blueberry and banana muffins, don't overstir or overthink these simple muffins. Overstirring can cause little “mountain peaks” to form on your delightfully delicious Banana-Blueberry Muffins. Add these to your next at-home brunch menu for a surefire hit. Nothing beats muffins from scratch!
Provided by Betty Crocker Kitchens
Total Time 30 minutes
Prep Time 10 minutes
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.
Nutrition Facts : Calories 100 , CarbohydrateContent 32 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Muffin, SodiumContent 210 mg
JUMBO BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT
In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. — Jackie Hannahs, Brethren, Michigan
Provided by Taste of Home
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
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.
Nutrition Facts : Calories 375 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 289mg sodium, CarbohydrateContent 60g carbohydrate (35g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
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JUMBO BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT
In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. — Jackie Hannahs, Brethren, Michigan
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Calories 375 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Calories 375 calories per serving
- 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.
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