Buttermilk Blueberry Banana Muffins

Buttermilk makes these blueberry and banana muffins moist and delicious!

Muffins are a favorite of mine because you can literally make them in so many flavors; they are portable and portioned controlled!  When I saw this recipe for Buttermilk Blueberry Banana Bread, I knew I had to make it, but into muffins.  I love adding buttermilk into my recipes because it adds a slight tartness and so much moisture.  Plus the combination of blueberries and banana was very inviting.  I did lower the sugar being that I was making them for a neighbor who isn't allowed a lot of sugar, and even so, they turned out amazing!  I can't wait to make a few batches of these and store them in the freezer for a quick breakfast...enjoy! 

 

Ingredients are as follows:    

1 3/4 C flour 
1 tsp. baking powder
1/8 tsp. baking soda
1/2 C  salted butter
1/2 C brown sugar
2 eggs
1/4 C buttermilk
1 tsp. vanilla
3 bananas (equal to 1 cup)
1 C blueberries 


Directions:

Preheat oven to 350 degrees and line a muffin tray with liners.

Cream the butter and brown sugar together.

 
 Add in the eggs, buttermilk, and vanilla; stir until combined.

 

In a separate bowl mix the flour, baking powder, and baking soda together.

Mix half of the dry ingredients into the wet ingredients; stir.

Mix in the bananas until combined.

Add the remaining dry ingredients and stir until incorporated.

Toss the blueberries in a little bit of flour and then fold into the batter.

 Evenly distribute the batter into 12 muffins.

Bake for 20-25 minutes until a toothpick comes out clean.

Allow to cool then serve and enjoy!